Friday, 11 May 2012

Three-Fruit Marmalade


  • 1.5kg (53oz) of oranges and grapefruit
  • 4 lemons
  • 9 cups of water
  • 3kg (6.6lb) white sugar


  1. Wash the fruit and pare off the rinds.
  2. Cut the rinds into small strips.
  3. Remove pith and pips and place in muslin bag.
  4. Chop the fruit.
  5. Soak rind and flesh overnight in water with pith and pips.
  6. Transfer to large pan and simmer for 1 to 2 hours or until the peel is soft.
  7. Remove the muslin bag.
  8. Warm the white sugar; add to the cooked fruit and stir until dissolved.
  9. Bring to the boil and cook at a fast rate until setting point is reached.
  10. Allow to cool slightly and then pour into warm, sterilised jars. Seal.

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