Description
A zesty and homemade citrus marmalade recipe using a blend of grapefruit, lemons, and limes. This traditional preserve captures the bright flavors of citrus fruits simmered with sugar and water until perfectly set, ideal for spreading on toast or using in desserts.
Ingredients
Scale
Fruits
- 1kg unwaxed citrus fruit (a mixture of grapefruit, lemons, and limes)
Other Ingredients
- 2.25kg granulated sugar
- Approximately 2.5 litres cold water
- Small piece of muslin cloth (for containing pips)
- String (for tying muslin bag)
Instructions
- Prepare Equipment: Chill a saucer in the freezer early on to test the marmalade setting point later.
- Cook Citrus Fruits: Wash the citrus fruits, remove the stalk tops, then place the whole fruits into a large saucepan with 2.5 litres of cold water. Bring to the boil, then cover and simmer gently for 2 hours 30 minutes until the skins are easily pierced with a knife.
- Cool and Measure Liquid: Use a slotted spoon to remove the fruits and set aside to cool for 10-15 minutes. Measure out 1.5 litres of the cooking liquor, return it to the pan, topping up with water if necessary.
- Prepare Fruit Flesh and Peel: Halve the cooled fruits, remove all the pips and place them in a muslin cloth tied with string. Cut the rind and flesh into thin strips about 0.2 cm thick. Add all the prepared fruit and juices back into the pan with the liquor, along with the muslin bag of pips to aid setting.
- Add Sugar and Boil: Stir in the sugar and bring the mixture to a rapid boil. Continue boiling for 45-50 minutes, stirring frequently to prevent sticking, until the temperature reaches 105°C (setting point).
- Test Marmalade Setting: Drop a small amount onto the chilled saucer and allow it to cool for one minute. Press the surface with your finger; if it wrinkles or crinkles, the marmalade is ready. If not, boil for an additional 5-10 minutes and test again.
- Cool and Jar: Let the marmalade cool in the pan for 10-15 minutes. Remove the muslin bag with the pips carefully using a slotted spoon. Stir gently in one direction to release air bubbles, then pour the marmalade into sterilised jars and seal with lids.
- Storage: Store sealed jars in a cool, dark place. Properly prepared marmalade will keep up to one year.
Notes
- Using unwaxed citrus fruit is essential for safe consumption of the peel.
- Chilling the saucer is crucial for accurately testing the marmalade setting point.
- The muslin bag with pips helps with the natural gelling process due to the pectin in the seeds.
- Stir marmalade gently to reduce air bubbles for a clearer final product.
- Make sure jars are properly sterilised to ensure safe preservation.
- The thinness of peel cuts affects the texture — adjust thickness to taste.
- Prep Time: 30 minutes
- Cook Time: 3 hours 20 minutes
- Category: Preserve
- Method: Stovetop
- Cuisine: British
Keywords: citrus marmalade, homemade marmalade, grapefruit marmalade, lemon lime marmalade, preserve recipe, fruit jam
