So glad you both liked the eggs. Sadly I can’t see more than a preview of the image which just showed a pink teddy and the top of what looked like a kiwi fruit. Said something about not being able to view from the UK. If you’re on Facebook, Instagram, X, Threads, Bluesky or TikTok you could tag me there and I’d see:-)

Photo uploaded to show how great it turned out. First time making it. Super simple and quick. Yummy too&Toddler approved!

Hi Rose, I was scratching my head for a moment there but after asking Google various questions I realised that you have got mixed up between fluid ounces and ounces in weight. Here’s what King Arthur flour says which backs up my calculations for the recipe which are correct: “A cup of all-purpose flour typically weighs between 4.25 and 5 ounces (about 120 to 142 grams), depending on the brand and how it is measured.” Which is also why I dislike giving out cup measures as they just aren’t accurate but in this recipe it’s not a deal breaker like it would be in say a jam recipe. Enjoy the pudding and do let me know what you think:-)

how much flour is needed? it says 4 oz which i would believe would be half cup, but then 7/8th which seems like a little shy of 8 oz…. actually 7 ounces to be exact. i’d love to make this recipe asap. looks so good!

Awesome Debbie, that’s so wonderful to hear. Thank you for taking the time to leave feedback:-)

So glad you like the jam Denise and a great tip to use a grater.

Hi Paul, I’ve never heard of this type of steriliser but after typing it into Google I found this paragraph “The NHS advises caution and does not universally recommend UV sterilizers over traditional steam methods, as UV light can only disinfect surfaces directly in its path” so I’m going to say no, I wouldn’t advise doing this.

In reply to joanne stanke.

This was as simple to make as the recipe implies. I did triple the recipe and yes, it did take longer to reach setting point as advised, but not that much longer.
They are now sitting in their jars at the back of my cupboard (got to finish eating last year’s recipe first) After tasting – well, you’ve got to right? I definitely prefer this recipe to previous ones. Thank you for sharing!

Iv made this jam great recipe, I grate my crystallised ginger
Better than chopping and quicker to do

Hi Camilla, can I sterilise the jars in a baby bottle steriliser? It uses UV rather than hot water/steam..
Thanks!

I just asked Alexa who said a third of the weight of a blackberry is it’s seeds. You’d also need to follow the first steps too ie cooking with the lemon juice.

Hi Louise, I say in the recipe at the bottom of the page to stir constantly during the rolling boil. The colour of the jam is as per the photographs. Rhubarb tends to go brown when cooked unless you use pink forced rhubarb which stays pink. See my Rhubarb and Gin Jam here: https://www.fabfood4all.co.uk/simple-rhubarb-gin-jam/

So glad you like the recipe Stephanie:-)

Yes you would have needed a little more but I’m sure your jam is delicious:-)

Yes they are I interchangeable.

So glad you like it Andy and that it brought back happy holiday memories:-)

So glad you like it Hilda and Greek yogurt is so good for our gut health:-)

In reply to Camilla.

I’ve just made this today. I only had stem ginger in syrup, so I used that instead. I think I probably should have increased the amount of ginger to compensate, but, hey, we’ve already had a slice of bread with the ‘still warm’ jam & it was yummy. I’ve already got orders from my adult kids for it. Thanks.

Just made this and we loved it. Reminds us of Crete our favourite destination ️

This is gorgeous! It appeared on my facebook feed at a great time. I had been wondering whether yogurt could be used in some way instead of mayo. I’ve totally gone off the taste of low fat mayo lately and always looking for healthier options. The protein rich Greek yogurt is a bonus! I have had this in sandwiches the last two days and love it! Never had dill before! I bought a 4 pack of yogurts so that I can use a small quantity at a time. So easy to make! Thank you!

I needed a quick, easy recipe for the very ripe tart cherries I had picked the same day. This recipe was a breeze, plus I enjoy the simplicity of open kettle canning, especially during these hot summer days!

How do you stop the mixture at the bottom of the pan burning when it is at rolling boil? Do you stir it constantly? Does the rolling boil affect the colour? Thank you

That’s so lovely to hear Joanna. Enjoy your jam making, I’m sure you’ll get hooked:-)

Thank you so much Shifrah, so glad you like the recipe! I just planted my sad looking raspberry bush into the ground as it had become pot-bound (and ant bound) and never produced more than a couple of raspberries. Hoping to make my own homegrown raspberry jam down the line like you:-)

In reply to Helene Berg.

Just found your seedless jam recipe at the same time as I have a lot of homegrown raspberries. I decided to try making it and wow it’s really delicious and so quick and easy. Thanks for sharing. This is a keeper.

Hi Shelby, no the nectarines will go brown (enzymic browning) so you want to cut them just before cooking to avoid this.

Awesome Christine:-) Finely chopping the crystallised ginger shouldn’t be hard?

Thank you Gabriella, so glad you like the jam:-)

This was wonderful and easy to make! My family loves it, so I’ll be making this again. I’m also looking forward to trying more such recipes.

I doubled the recipe first time and will likely make a couple more double batches then freeze it until autumn. Thank you for sharing this with us all!

In reply to MaryBeth Mailhot.

This is delicious. The hardest part was mincing the ginger!

Can I cut the nectarines a day or two ahead of time?

A pleasure Kathy:-)

In reply to Camilla.

Thank you Camilla.

Hi Kathy, so happy to hear that:-). I’ve never made lemon marmalade but this recipe would not translate to just lemons as you need a lot more sugar for lemon marmalade to counter their sharp flavour.

In reply to Camilla.

Thank you Camilla it worked perfectly. Can you make shredless lemon marmalade the same.

Aww, thank you so much Rubina, I think you win the longest, nicest, thoughtful comment in my 14 years of blogging:-) Enjoy your jam. It’s also great with peanut butter which I have a recipe for: https://www.fabfood4all.co.uk/one-ingredient-crunchy-peanut-butter/

Thank you for posting this recipe, Camilla! What a wonderful way to use up leftover grapes, especially ones that are past peak freshness. After reading the many comments, especially the critical ones, I thought I’d post a comment of many thanks to you!
Your “I don’t do faff” comment made me laugh out loud. THANK YOU for eliminating the need to peel the grapes, I was having flashbacks of peeling peas (I don’t have a mill, or “mouli” as you call it) to make baby food!
I always appreciate comments that share ways that others have tweaked the recipe, so thank you for publishing them. Thank you also for being so gracious by replying to every single comment, no matter how critical…very generous of you, ‘though tiring I’m sure!
Finally, thank you for being considerate of us “across the pond” (I’m in Canada) by standardizing the recipe to optimize success by using weight. This also made it much easier to adjust to exactly the amount of grapes that I had!
I appreciate the time that you’ve taken to develop this recipe. It worked out perfectly & it’s delicious. I’m looking forward to eating it on something other than my testing spoon tomorrow!

Hi, the flavour will deepen over time. I would not attempt to add anything to jam once made.

In reply to Camilla.

Delicious jam but I will also double the ginger next time I make it. Do you think I could add more ginger to the jam that I have already made?

Hi Julia, I just want to firstly thank you for leaving this comment as it highlighted the fact that the video with step-by-step photographs was up in the body of the post and not in the recipe card where it should be. Had it been there then you would have seen that the rhubarb is not damaged in the slightest. All fixed now so thank you once again:-)

If you ‘beat’ in the milk AFTER you have added the rhubarb, may I suggest you will be lucky to find any rhubarb pieces at all. Surely it would be better to beat in the milk first and then fold in the rhubarb. Just askin’.

Hi Jackie, doubling the recipe would throw out all the timings so the boiling time could more than double. You would need to use a digital thermometer and test for set around 104.5C. PS: I will be editing this recipe to say to only use organic oranges as ordinary oranges are sprayed with a cocktail on chemicals these days that cannot be 100% washed off and they infiltrate the fruit too. This was not public knowledge when I created this marmalade.

Can I double up this recipe please?

Definitely, do let me know what you think when you do:-)

It looks so delicious! I have to try making it.

Yes Kathy, that is exactly what you should do. Good luck.

Have made this marmalade for the past 3 years as we have both an orange and a lemon tree in our garden here in Spain but for some reason this time it hasn’t set properly after leaving it overnight. Can I empty it out of the jars and boil it up again.