Jackie’s Jams at The Landing

November 24 2016

With an abundance of organic fruit grown onsite, The Landing’s resident chef has been spoiling guests and friends of The Landing with a specially made series of jams. We asked if she’d share her magic method with us.



 1.5 kg tangelos (8-9 approx.)

12 cups (3 litres) water

1 tbsp tartaric acid

2 lemons, halved

1.4 kg sugar, or the same weight of liquid to sugar


Remove the zest from the tangelos using a zester, or keep it larger so the jam is clearer. Either grate it or finely slice, and wrap in muslin cloth or similar. Set aside until required.

Cut the tangelos into quarters and process in a food processor until finely chopped (a little rough is fine).

Place the tangelo mixture into a saucepan, along with the wrapped zest, water, tartaric acid and lemon halves. Cook for 1/2 hour or until zest is soft.  Remove the zest in the bag and set aside. Continue to cook the mixture for a further 1 1/2 hours.

Once the tangelo mixture has cooked for a total of 2 hours, strain mixture reserving the liquid. Return the liquid to the heat, empty the contents from the muslin bag into the liquid, add the sugar and continue to cook the jam for a further 40-50 minutes.

Test for setting by spooning a little onto a saucer, look for a film/skin when a finger is smudged through it. Continue cooking until the marmalade reaches setting point. Allow to stand for 5 minutes then pour into sterilized jars.  Seal with lid.  Store in cool place.