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Mixed fruit marmalade

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Woman's Weekly marmalade
  • Makes: About 3.5kg (8lb)

  • Skill level: Bit of effort


Woman's Weekly recipe This homemade marmalade from Woman's Weekly will taste delicious on toast for breakfast, and is bound to impress any visitors you have.


  • 2 oranges, preferably Seville
  • 2 grapefruit
  • 2 lemons
  • About 2.5-3kg (5-6lb) preserving sugar
  • Preserving pan
  • Jars, waxed and Cellophane discs

Nutritional information

Each portion contains:

  • Calories44

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

You can leave the sliced fruit and water to stand for up to 24 hours. But don't cook the fruit too quickly, or the peel may be tough.


  1. Wash and dry the fruits, cut into quarters and take out the pips. Set these aside. To save time, thinly slice the fruit in a food processor.
  2. Measure the fruit and any juice in a measuring jug, then put it into a preserving pan. There should be about 2 ltrs (3andfrac12; pnts) fruit. Add 1.25 ltrs (2 pints) water to every 600ml (1 pnt) fruit to the pan. So, for 2 ltrs (3andfrac12; pnts) fruit, add 4 ltrs (7 pnts) water. Tie the pips in a piece of muslin and add to pan. Check the volume of fruit and water on the measure on the side of the preserving pan.
  3. Simmer for 2-3 hours, or until the mixture is reduced by half. Remove the muslin bag, squeezing it well into the fruit. Add the sugar and heat gently until dissolved.
  4. Boil rapidly without stirring until setting point is reached, about 30 minutes. If you have a sugar thermometer, it should reach 105C/220F. Turn the pan off while testing for setting. Spoon a little marmalade on to a cold saucer to cool quickly. If it wrinkles when you run your finger through it, the marmalade is ready.
  5. Skim off scum. Leave for 30 minutes to an hour to cool, then stir to distribute the fruit. Ladle into clean, dry, sterilised jars. Wipe jars, cover with waxed discs, then the Cellophane circles, seal, label and store in a cool, dry place.

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