A tasty variant of the basic marmalade recipe. For this recipe the fruits used are Seville oranges, grapefruit, lemon and lime. I often use a small amount of dark muscovado sugar to add depth to the flavour and to give the finished marmalade a dark rich colour.
Makes: 7 450g jars marmalade
2 1/4 litres water
500g Seville oranges
1 (500g) grapefruit
1.8kg caster sugar
200g dark muscavado sugar (or dark brown soft sugar)
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Directions Preparation:40min › Cook:2hours › Extra time:8hours › Ready in:10hours40min
Pour the water into a preserving pan. Cut the oranges, grapefruit, lime and lemon in half and squeeze the juice out of the fruit into the pan (I put a large sieve over the pan to catch the pips and any pith). Separate the pith and pips and put the pith into the pan and the pips into a muslin bag and tie it up (the pith contains a lot of pectin so it is important to use this as it helps the setting process). Suspend the bag of pips in the water tying the bag to the handle of the pan.
Cut the orange, grapefruit, lime and lemon peel into thin slices. If you prefer chunky marmalade then slice the peel slightly thicker. I like my peel sliced and diced into small cubes. Add the peel slices to the pan.
Place the pan over a medium heat and bring to a simmer. Simmer gently uncovered for about 1 1/2 hours or until the peel is soft. Remove the pips from the pan and squeeze the pectin out of of the pips back into the pan.
Add the sugar to the pan and increase the heat to medium stir until the sugar has dissolved. Increase the heat to high and boil the marmalade for 15 minutes. After 15 minutes spoon a little of the marmalade mix onto a cold saucer and let it cool. If you push with your finger and it wrinkles, it is ready. If not, continue to boil for another 10 minutes and test again. Repeat until you reach setting point.
Once the setting point is reached, remove the pan from the heat and let it stand for 10 minutes. If there is scum on top of the marmalade remove by skimming or stirring in a knob of butter.
Boil the jam jars and lids in a pan of boiling water for at least 5 minutes. Remove with tongs and immediately add the marmalade with the aid of a jam funnel leaving a 2cm head space. Cover with a wax disc and put the lid on the jar to seal it. Leave the jars undisturbed to cool completely, then label.
The next day enjoy your marmalade on some hot buttered toast.
Oranges and Grapefruit
For best results, the total weight of the oranges and grapefruit combined should be 1kg.