Silver and gold marmalade

    10 hours 20 min

    A little extravagance every so often never goes amiss. This is a recipe for a clear two-fruit marmalade with added flakes of edible silver and gold. It tastes yummy and looks spectacular on toast.


    Wiltshire, England, UK
    9 people made this

    Makes: 2 - 3 (450g) jars

    • 3 oranges
    • 3 lemons
    • 1.8L (3 pt) water
    • 1.35kg (3 lb) jam sugar, as needed
    • 25mg each of gold and silver flakes

    Prep:20min  ›  Cook:2hr  ›  Extra time:8hr soaking  ›  Ready in:10hr20min 

    1. Cut the fruits into eighths and then put in a jam pan with the water. Bring to the boil and then allow to simmer for at least 1 hour, better still 2 hours to extract all the juice and taste.
    2. Allow to cool, then strain through a jelly cloth. Do this slowly so the extracted liquid is as clear as possible, preferably leave it overnight.
    3. The next day measure the liquid and add 450g (1 lb) jam sugar to each 600ml (1 pt) of juice. Return to the jam pan and bring to the boil. Let boil rapidly until the setting point of 105 C is reached on a jam thermometer. You can also test at regular intervals by placing a small amount on a saucer and then place it in the fridge for 2 minutes. If it wrinkles when you push it with your finger then the setting point has been reached.
    4. Remove the pan from the heat and allow to cool for about 5 minutes. Using a perforated spoon to skim off the scum that has formed on top (this can be used to flavour cakes or puddings).
    5. Using a jug to pour the marmalade into hot sterilised jars. Add a pinch each of the silver and gold flakes. Stir frequently as it cools until the flakes stop rising to the top. Seal the jars and label.


    Gold and silver flakes are readily available via the internet as glitter and leaf. It is admittedly rather expensive but it does go a very long way and looks very decadent :)

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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