This homemade marmalade from Woman's Weekly will taste delicious on toast for breakfast, and is bound to impress any visitors you have.
Ingredients
- 2 oranges, preferably Seville
- 2 grapefruit
- 2 lemons
- About 2.5-3kg (5-6lb) preserving sugar
- Preserving pan
- Jars, waxed and Cellophane discs
WEIGHT CONVERTER
Method
- 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.
- 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.
- 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.
- Boil rapidly without stirring until setting point is reached, about 30 minutes. If you have a sugar thermometer, it should reach 105ºC/220ºF. 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.
- 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.
Top Tip for making Mixed fruit marmalade
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.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Blueberry and kiwi smoothie
This healthy and easy to make Blueberry and kiwi smoothie is the perfect choice for breakfast or as a quick, pick me up snack.
By Octavia Lillywhite Published
-
Banana smoothie
If you love bananas this smoothie will go down a treat - what will really make you smile is knowing it's very healthy too!
By Jessica Dady Published
-
Toasted oats and yogurt
Try our delicious toasted oat and yogurt layer breakfast recipe for a superfood-fuelled breakfast that's quick and easy to make.
By Jessica Dady Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published
-
"Wanting something and not having it is one of the hardest human experiences" - child psychotherapist Dr Becky shares why having tantrums is healthy
Sorry parents, it turns out tantrums are actually good for your kid's health. Expert Dr Becky Kennedy has explained why.
By Ellie Hutchings Published
-
Morrisons Christmas sandwich range includes a festive 'glow-up' of this breakfast fave
The supermarket has released its 2023 festive sandwich range and it's not just lunches that have been given a Christmas make-over
By Selina Maycock Published