Thermapen Recipes

Perfectly Preserved's Cranberry & Lemon Marmalade

Jaqueline Morris, also known as Perfectly Preserved, really knows her marmalade. Taking the prestigious title of Gold Artisan Marmalade Maker for the third year in a row at this year’s Marmalade Awards, and a Guild of Fine Food 2021 Great Taste Award for her raspberry jam, this cranberry and lemon marmalade recipe is guaranteed to be something special.

You really can’t beat a batch of homemade preserve for spreading on toast and pastries in the morning. A jar of homemade jam or marmalade makes such a thoughtful present, and this lemon and cranberry recipe has a lovely festive flavour ideal for homemade Christmas gifts.

Temperatures

Boil until the marmalade reaches 104-105°C.

Pot before the temperature drops below 87°C.

To sterilise in a dishwasher, put the jars and lids through a hot cycle at least 60°C shortly before you need them.

Ingredients

980 g lemons (around 7-8, unwaxed if possible)
300 g cranberries (fresh or frozen)
1800-2000 g granulated sugar
2 L cold water

Equipment

Preserving pan or very large pan
Chopping board
Sharp knife
Muslin square or a jelly bag
Funnel, jug or ladle
Jars & lids
Thermometer

Directions

Rinse the lemons (or scrub if using waxed fruit). Cut off both ends of the lemons. Sit them on their newly flat ends and cut in half, then remove the centre membranes and any visible pips.
Put the pips, membranes and ends of the lemons in a small bowl lined with muslin or a jelly bag. Slice the lemons into half moons and then quarters before combining with the bag of pips and membranes in your pan. Add the 2L of cold water. Cover and leave overnight.
The following day, bring the pan of lemon quarters to a boil then turn down to a gentle simmer and cover with foil. Simmer for an hour before adding the cranberries. Continue to simmer for another ten minutes or until the lemon rind is soft and can be easily squashed between finger and thumb.
When the rind is soft, carefully remove the muslin bag and place in a sieve over a bowl to catch all of the pectin-rich juices. Once cooled enough, squeeze into the pan to ensure all pectin is extracted.

Sterilise the jars

Now it’s time to wash and sterilise the jars. To sterilise in a dishwasher, put the jars and lids through a hot cycle (at least 60°C) shortly before you need them. Leave them to air dry. To sterilise in the oven, wash the jars and lids in hot water then place in a preheated oven (140°C/120°C fan/gas mark 1) for 15 minutes. Switch off the oven and leave them inside until needed.
Slowly add the sugar to the pan ⅓ at a time, stirring continuously. Once all the sugar has dissolved, bring to a boil. Boil until the marmalade reaches 104-105°C on your Thermapen. This should take around 15 minutes.
Once the setting point has been reached, turn off the heat and allow the marmalade to cool for 10 minutes, but be sure to pot before the temperature drops below 87°C. Carefully remove the warm jars from the oven and pot up the marmalade using either a ladle and funnel or a wide mouthed jug. Fill the jars to the rim and screw on the lids. Once completely cold, label and date jars. The marmalade keeps unopened for two years, once opened, store in the fridge and use within three months.