Pink Lady Marmalade

Known as the ‘Queen of Apples’, Pink Lady apples have a spritely flavour and high sugar content- which makes them perfect to cook with. I have paired these pommes with red plums and orange and combined the floral flavours of rose and lavender to create one royally decadent condiment. Just what you need for a beautiful breakfast, a lovely morning tea, or making your camping cuisine a little more gourmet!

(Just remember to save up some glass jars from other foods so that you will have somewhere to store this delectable condiment.)

Preparation Time: 10 mins; Cooking Time: 20 minutes; Makes approx. 2-3 small jars (or 2.5 cups)


  • 3 Pink Lady apples, grated with skin
  • 6 small red plums, pitted and sliced
  • The rind and juice of 1 orange
  • 1 cup caster sugar,
  • 1/2 cup water
  • 2 tsp dried rose buds, break of the stems and loosen the petals (you can find at spices stores, tea stores or Asian grocers)
  • 1/2 tsp culinary lavender (crushed)


  1. In a large saucepan, combine the apples, plums, orange rind, orange juice and sugar.
  2. Stir in the lavender and 1/2 the amount of rose petals.
  3. Increase the heat to bring mixture to a boil and then reduce the heat to a simmer,  Simmer, uncovered, stirring the mixture occasionally until the mixture becomes thick and starts pulling away into a solid mixture from the sides of the saucepan- it usually takes around 20minutes . Add extra water if required
  4. Stir in the remainder of the rose petals and ladle into sterilised jars.

How to preserve your jam in used jars

  1. Preheat the oven to 120 degrees Celsius and place clean, glass jars upright on a baking tray.
  2. Place the baking tray with jars into the oven for 15-20mins
  3. Remove the jars from the oven and add the hot jam into the jars (making sure the jars do not cook down too much)
  4. Cover the jars with the lids and as the mixture cools down it will naturally create a seal in the jar. If the lid has a ‘pop-up’ button, you can press this down when the mixture has cooled for about 10-15minutes.
  5. You should be able to preserve the jam for 6months.