Our dear Mum is a marvel in the kitchen. When we were kids, we never appreciated the effort she made to give us nutritious homemade meals everyday. Her dinners were often met with “I don’t like that”, which incidentally is now what gets my shackles up at my own family mealtimes.

There was however one dish that we would all throw down our gullets without fuss, and ask for seconds, and that was Mum’s infamous “Tuna Slosh!” Yes, it sounds utterly disgusting, but a combination of Tuna, Condensed Cream of Mushroom Soup, Onions and Sweetcorn, served with pasta was one dish that all four of us would suffer gladly. We now all make it for our kids, and it’s still a Freshwater family favourite, although the name always get’s an odd look or two when discussed in other’s company.

Mum’s Marmalade is now in its 3rd or 4th yearly tradition, and we asked her to share how she does it. So here you go, and thanks Mummy, Harriet.

"My marmalade recipe varies according to my fruit bowl but if my memory serves me right I doubled my usual recipe for this batch. It was whipped together in quite a hurry to make it before a weekend away… I wanted to take a jar as a present for our hosts so rushed to get to the setting point. I was hoping it might set in the car boot overnight… it didn’t!

So the jar was bought home, emptied with the contents of all 14 others, back into the pan for its second boil… yet still it wouldn’t set. Ever hopeful I filled the jars again, but no luck. So hence the name. After the third, and final boiling and the quantity reduced to half, it set. Perfectly.

You'll need

  • 1kg Seville oranges (on doubling this I added a grapefruit, a lemon, and a couple of manky clementine’s left over from Xmas... this may have been my downfall!)
  • 750g Demerara sugar
  • 1kg Granulated sugar
  • 2.5 Litres of water
  • Juice of a large lemon
  • Tablespoon or two of whisky or brandy (or in my case all I could lay my hands on was tequila).


  1. Cut all your fruit into half and juice into a pan.
  2. Once you’ve got all the juice move the pips and pith into a jelly bag.
  3. Cut your peel into your preferred size (or whizz in a processor if your wish).
  4. Put your peel and juice into a large preserving pan or saucepan and pour over your water, dangling your bag of gubbins from the handle so that it is submerged.
  5. Leave overnight to macerate.........and rest your wrists from all that chopping.
  6. Next day… bring it up to the boil and simmer for at least an hour and a half (to soften the peel).
  7. THEN turn up the heat and boil vigorously for probably 30 minutes or so until the magic setting point is reached.
  8. Have a plate chilled in the fried ready for testing. Drop a teaspoonful onto the plate… it should wrinkle when nudged with your finger.
  9. Turn off the heat and leave to stand for 10 minutes (for safety's sake).
  10. Then ladle into sterilised (warmed) jars and seal. You really need a jam funnel for this......and it is still messy!
  11. Delicious marmalade ready for your toast on a Sunday morning. Pop in the cupboard and they should last you all year.