Olive Magazine

How to make the most of the best winter ingredients


This classic marmalade recipe is a wonderful way to spend an afternoon in your warm kitchen and use up a glut of oranges. Adding lemon juice at the end gives a little extra zing to cut through all that sugar.


Seville oranges 1kg
lemons 3
jam sugar 1.5kg

1 Heat the oven to 120C/fan 100C/gas Ω. Wash six jam jars with warm soapy water then put into the oven for 45 minutes to sterilise. Cut the oranges and two of the lemons in half, then squeeze really well to remove as much juice and flesh as possible. Pour this into a large pan, catching any pith or pips in a sieve. Transfer these into a muslin cloth.

Cut the orange and lemon halves into quarters then remove all of the thick pith, putting this into the muslin too. Shred the peel into 2mm-thick slices, then put

Sie lesen eine Vorschau. Registrieren Sie sich, um mehr zu lesen.

Mehr von Olive Magazine

Olive Magazine1 min gelesen
Meat Boxes
Eating less meat is, of course, good for sustainability, but choosing carefully which products to buy is also key. The Ethical Butcher, founded by Farshad Kazemian and Glen Burrows, does all that research for you. Glen explains: “Our goal is to set a
Olive Magazine2 min gelesenRegional & Ethnic
On The Olive Podcast A Senegalese Supper Club
“When I arrived in the UK in 2010, I didn’t cook. In Senegal, men didn’t help out in the kitchen, but things are changing now. I was getting tired of just eating takeaway and was really missing my hometown food. I started calling friends and family f
Olive Magazine2 min gelesen
Venture Through The Loire Valley
The Loire is the longest river in France, covering 625 miles from its source in the mountains of the Massif Central to Saint-Nazaire on the wild Atlantic coast. Known as the ‘garden of France’, its dreamy, bucolic valley is dotted with hundreds of tu