For marmalade use Preserving Sugar.  Preserving sugar is a very large crystal white sugar.  It dissolves more slowly and does not settle on the bottom of the pan, reducing the risk of burning.  It may also reduce the need for stirring and skimming.

Granulated sugar is great for high pectin fruits. 

Jam sugar which has added pectin is ideal for low pectin fruits.

Jam, jelly and marmalade set because of pectin.  Pectin is naturally occurring in fruit, when cooked with sugar and the naturally occurring acid in the fruit, thickens and sets the preserve. 

To give a guide on some fruits please see our list below.

Fruits with high pectin content:

Cooking apples, crab apples, cranberries, citrus fruit, damsons, gooseberries, redcurrants, plums, quinces.

Fruits with medium pectin content:

Apricots, blackberries, dessert apples, greengages, loganberries, mulberries, raspberries, plums

Fruits with low pectin content:

Bananas, cherries, figs, grapes, melons, nectarines, peaches, rhubarb, strawberries

No specialist equipment is needed but a good preserving pan is recommended. It should have a heavy base and be made of stainless steel.  Some pans have measures on the inside  which can be useful when determining the yield of a batch of preserves.

It is important to ensure that all the equipment you use is clean.

Jars and lids need to be cleaned and sterile.  When using old jars always check they are intact with no cracks or chips.  Wash the jars thoroughly in hot soapy water and rinse in warm water.   Pre heat the oven to 140 C.  Stand the jars in a baking sheet.  Do not allow the jars to touch.  Leave them in the oven for about 30 minutes.