Time for citrus

Is there anything better than to start the morning with homemade marmalade on your toast. Let the season's citrus fruits inspire you. If you use our jam sugar, you can make your own marmalade in minutes.

Below are recipes for Lime and ginger jam, Lemon lavender marmalade, Orange Earl Grey marmalade, Lemon pepper basil marmalade, Grapefruit and pineapple marmalade, Citrus fruits marmalade with banana, Apricot and orange marmalade, Grapefruit and strawberry marmalade, Mixed fruit marmalade with carrots, Apple and orange marmalade, Pomegranate and orange marmalade and Orange marmalade with wine and pistachio nuts.


Lime and ginger jam

Lime and ginger jam

Ingredients

3 untreated limes + rind
1 untreated lemon + rind
50 g fresh ginger
2 tbsp Dansukker Light Muscovado Sugar
285 g Dansukker Jam Sugar
100 ml water


Wash the limes and lemon. Peel them. Cut out the soft fruit, but remove all the white pith, and cut into small pieces.
Peel and grate the ginger.
Place the pieces of fruit, zest and ginger in a saucepan, add water and bring to the boil.
Fold in the jam sugar and stir while simmering for 5-10. Do a “jam test” to check the consistency is right.
Pour the jam into sterilised jars. Seal and store in a cool place.


Lemon lavender marmalade

Lemon lavender marmalade

Ingredients

400 g lemon pulp
400 g Dansukker Jam Sugar
4 tsp Dansukker Vanilla Sugar
4 tbsp dried lavender


Peel the lemons, cut out the pulp and place in a pan along with the lavender.
Fold in the jam sugar and boil for 5-10 minutes, stirring constantly. Take the pan off the heat. Skim off any foam thoroughly.
Pour the marmalade into warm, sterilised jars. Seal. Store in a cool place.


Orange Earl Grey marmalade

Orange Earl Grey marmalade

Ingredients

Tea, Earl Grey, 4 tea bags or 2 tbsp loose weight
1/2 dl water
400 g untreated orange pulp
400 g Dansukker Jam Sugar


Soak the Earl Grey tea in 1/2 dl water, and then sieve out the leaves or remove the tea bags.
Wash and peel the oranges, cut out the pulp and place in a pan along with the jam sugar and tea.
Add a little orange zest if so desired.
Boil for 5-7 minutes, stirring occasionally.
Take the pan off the heat. Skim off any foam thoroughly.
Pour the marmalade into warm, sterilised jars. Seal. Store in a cool place.


Lemon pepper basil marmalade

Lemon pepper basil marmalade

Ingredients

400 g lemon pulp
400 g Dansukker Jam Sugar
1-2 tsp coarsely-ground black pepper
1 pot of fresh basil


Peel the lemons, cut out the pulp and place in a pan along with the jam sugar.
Boil for 5 -7 minutes, add the pepper and basil and boil for a few minutes more.
Take the pan off the heat. Skim off any foam thoroughly.
Pour the marmalade into warm, sterilised jars. Seal. Store in a cool place.


Grapefruit and pineapple marmalade

Grapefruit and pineapple marmalade

Ingredients

1 grapefruit, red if available
200 g crushed pineapple, drained
1 untreated lemon, peeled
500 g Dansukker Jam Sugar


Wash the grapefruit thoroughly. Cut into thin segments, and the thin segments into thin slices. Combine all the ingredients in a pan, and boil for 10-15 minutes. Carefully skim off any foam. Pour into warm, sterilised jars. Seal. Store in a cool, dark place.


Citrus fruits marmalade with banana

Citrus fruits marmalade with banana

Ingredients

200 g kumquats
200 g peeled grapefruit
1 untreated lemon
300 g banana
1/2 kg Dansukker Jam Sugar


Rinse the kumquats and lemon thoroughly. Slice the kumquats thinly. Divide the grapefruit into boats and cut the boats into small pieces. Mash the bananas Zest and juice the lemon. Combine the kumquats, grapefruit, lemon juice and lemon zest in a saucepan and simmer covered for 10 minutes. Add the banana and jam sugar and boil for a further 2-3 minutes. Carefully skim off any foam. Pour into warm, sterilised jars. Seal. Store in a cool, dark place.


Apricot and orange marmalade

Apricot and orange marmalade

Ingredients

300 g oranges
200 g dried apricots
3 dl water
500 g Dansukker Jam Sugar
50 g split almonds


Soak the apricots in the water for at least 2 minutes. Chop finely. Wash the oranges thoroughly and cut into thin segments and cut the thin segments into thin slices. Combine the fruit, water and jam sugar in a saucepan and boil for 10 minutes, stirring constantly. Carefully skim off any foam. Pour into warm, sterilised jars. Seal. Store in a cool, dark place.


Grapefruit and strawberry marmalade

Grapefruit and strawberry marmalade

1 jar

Ingredients

1 large grapefruit
200 g frozen strawberries
500 g Dansukker Jam Sugar


Wash the grapefruit thoroughly. Cut into thin segments, and the thin segments into thin slices. Thaw the strawberries and cut into small pieces. Combine the grapefruit and strawberry pieces with the jam sugar in a saucepan and boil for 10-15 minutes. Carefully skim off any foam. Pour into warm, sterilised jars. Seal. Store in a cool, dark place.


Mixed fruit marmalade with carrots

Mixed fruit marmalade with carrots

Ingredients

300 g oranges
200 g dried apricots
100 g carrots
100 ml water
1-2 tbsp fresh ginger, finely grated
500 g Dansukker Jam Sugar


Soak the apricots in the water for at least 2 minutes. Chop finely. Wash the oranges thoroughly and cut into thin segments and cut the thin segments into thin slices. Peel and grate the carrots. Combine the fruit, carrots, water and jam sugar in a saucepan and boil for 10 minutes, stirring constantly. Carefully skim off any foam. Pour into warm, sterilised jars. Seal. Store in a cool, dark place.


Apple and orange marmalade

Apple and orange marmalade

Ingredients

300 g peeled orange, cut into pieces
200 g peeled apple, cut into pieces
1 1/2 dl water
1 tbsp finely chopped fresh basil
400 g Dansukker Jam Sugar


Mix the apple, orange and water in a pan, and simmer covered for 10 minutes. Stir occasionally to prevent sticking to the pan. Add the jam sugar and boil for a further 3 minutes. Add the basil. Carefully skim off any foam. Pour into warm, sterilised jars. Seal. Store in a cool, dark place.


Pomegranate and orange marmalade

Pomegranate and orange marmalade

Ingredients

3 dl pomegranate juice
600 g orange flesh, cut into pieces
600 g Dansukker Jam Sugar


Combine all the ingredients in a pan, and boil for 10 minutes. Carefully skim off any foam. Pour into warm, sterilised jars. Seal. Store in a cool, dark place.


Orange marmalade with wine and pistachio nuts

Orange marmalade with wine and pistachio nuts

Ingredients

500 g organic oranges
3 dl dry sparkling wine
500 g Dansukker Organic Jam Sugar
30 g chopped pistachio nuts


Wash the oranges thoroughly. Cut them into thin segments, and the thin segments into thin slices. Put the orange pieces in a pan with the wine and cook on a low heat for 20 minutes. Add the jam sugar and boil for 3 minutes. Add the chopped pistachio nuts and boil for a further minute. Carefully skim off any foam. Pour into warm, sterilised jars. Seal. Store in a cool, dark place.


You can find more jam and marmalade recipes here »