Marmalade-Making Equipment

We always recommend “using what you’ve got”,
but these items are handy when making marmalade.
Use good quality preserving jars with new lids for every batch. Ensure no chips or cracks in the jars, which are boiled for 10 minutes to heat through before being filled with marmalade. You can use small jars for sample jars of marmalade, up to 4-cup capacity jars – we find ½ cup up to 1-cup capacity jars are ideal for marmalade (taller jars look pretty with rind suspended in the marmalade).
Use a large, wide, non-reactive pan to simmer fruit and to make marmalade. Peels can be boiled in a small pan separately. Copper pans can react and affect the flavour of your preserve, especially when using acidic citrus fruits.
A sharp knife is essential to finely slice citrus peels. Preserving utensils such as a funnel, ladle and jar tongs are also handy (or a glass jug for pouring into jars).
To ensure your marmalade is safe for storage of a year or more, jars of marmalade must be submerged in boiling water and boiled for 10 minutes. Then cool on a towel surface overnight before labelling and storing jars.


Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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