Preserve & Marmalade Recipes
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For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Making marmalade is pure self-indulgence for me. Nobody else in our house likes it, but I love the zesty tang of marmalade on hot buttery toast. Maybe the taste for it is peculiar to the English – peculiar taste buds we must have to like marmite too with its salty bite. Anyway a few times each winter I make a batch of marmalade, sell a few jars at the market and keep the rest to last me till next year. My parents also like it when they visit.

I tried a new mixture of fruits yesterday, adding a couple of limes and tangerines to the usual orange, grapefruit and lemon. True marmalade is made with Seville oranges, a sour variety grown especially for the English marmalade market, but I haven’t ever found any out here in South Africa, so have to mix our sweet oranges with the sourer lemons and grapefruit to get the requisite zingy flavour. When I tried with just oranges, I got a rather dull, sweet orange jam, that I christened Mellow Marmalade – fine for soothing the troubled tastebuds but not very stimulating.

My marmalade production is still in the experimental stages, each batch turning out different, so I have to think up appropriate adjectives to describe the flavour, to remember which is which. It might help the research process if I remembered to write down what I did each time...but I prefer the random element of surprise when it comes to tasting the results, so maybe I never will.Yesterday’s batch is going to be called Fragrant Citrus Medley – the limes give it an extra hint of perfume, and keep the zing alive!...more...

Citrus and summer fruit are an ideal combination. Mixed berries - strawberries, raspberries, blackberries, and blueberries - are delicious all on their own. When berries are paired with this Orange Marmalade cake you have a celebration of summer.

The recipe is based on a Victorian jam cake recipe and tea rooms still serve it. I lightened the recipe by using butter-flavored Crisco, sugar-free marmalade, Splenda, and light cream cheese. You may serve the cake plain with a dusting of confectioner's sugar, but it tastes best when topped with whipped cream (or sugar-free topping) and berries.

If you really want to get fancy double the recipe and make a layer cake. Frost the center layer with whipped cream (or sugar-free topping) and add a layer of mixed berries or sliced strawberries. Put the top layer on the cake and repeat this process. Chill the cake
a few hours before slicing. Orange Marmalade Cake takes only minutes to make and freezes well....more...

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