I have made lots of kinds of marmalade over the years, but this recipe is the one I always return to. It’s tarter than sweet orange marmalade but not as bitter as Seville marmalade.
As I am the only marmalade eater in the family, I find a single batch of marmalade lasts two or three years and provides plenty for gifts.
To sterilise jars
To seal jars
- 1 large orange
- 1 large grapefruit
- 1 large lemon
- 2 litres water
- 2kg sugar (approx.)
- Wash fruit.
- Slice orange, lemon and grapefruit finely; discard seeds.
- Place sliced fruit into a large saucepan with the water, cover, bring to the boil.
- Simmer 30 minutes, then allow to cool.
- Pour mixture into large crockery basin; cover and stand for 48 hours.
- After two days, measure fruit mixture and allow 1 cup (250g) sugar to each cup of fruit mixture, add extra 1 cup of sugar.
- Heat fruit mixture, add warmed sugar* and stir over low heat until sugar dissolves.
- Increase heat, boil rapidly until marmalade jells when tested on a cold saucer, approximately 30 minutes. Allow to stand 5 minutes before pouring into hot sterilised jars**, seal.
** Sterilise jars by washing them in hot, soapy water, rinsing them, standing them upside down to dry, then putting them on an oven tray in a slow oven until they are completely dry.