Three Fruit Marmalade

There is a ton of citrus fruit around at the moment and despite the fact that this recipe is mainly sugar (as with most marmalade recipes), it is still a good way to use up any excess fruit you may have. This recipe will make around 10 cups of marmalade and is the best home made marmalade I have eaten. The recipe is taken from 'Jams and Preserves' published by Murdoch Books.



1 grapefruit
2 oranges
2 lemons
3 kg sugar, warmed

Scrub the fruit under warm, running water with a soft bristled brush to remove the waxy coating. Quarter the grapefruit and halve the oranges and lemons. Slice the fruit thinly and place in a non-metallic bowl. Retain the pips and place them on a square of muslin and tie securely with string. Add the muslin bag to the bowl along with 10 cups of water, cover and leave overnight.

Put two small plates in the freezer. Put the fruit and water in a large pan and bring to the boil. Reduce the heat and simmer, covered for about an hour until the fruit is tender.

Add the sugar and stir over a low heat, without boiling for five minutes or until all the sugar has dissolved then boil rapidly for 50-60 minutes, stirring often. Remove any scum during cooking with a skimmer or slotted spoon. When the marmalade falls from a tilted wooden spoon in thick sheets without dripping, start testing for setting point.

Remove from the heat, place a little marmalade onto one of the cold plates and place in the freezer for 30 seconds. When setting point is reached a skin will form on the surface and the marmalade will wrinkle when pushed with your finger. Discard the muslin bag and remove and scum from the surface of the marmalade.

Hot wash your jars and place in the oven at around 100C until dry. Place the jar lids in boiling water while the jars are drying. When the maramalade is ready spoon immediately into the clean, hot jars and seal. Turn upside down for 2 minutes, then turn right way up and leave to cool. Can be stored in a cool, dark place for up to 12 months. Refrigerate after opening and use within 6 weeks.