Three-fruit marmalade

Three-fruit marmalade

By
From
Encyclopedia of Food and Cookery
Makes
1.9 kg

Ingredients

Quantity Ingredient
750g mixed fruit such as lemons, grapefruit and oranges
1.9 litres water
1.3kg sugar, warmed

Method

  1. Scrub and dry fruit. Slice lemons and orange finely and put pips in a muslin (cheesecloth) bag.
  2. Peel rind thinly from grapefruit with a vegetable peeler. Shred and add to sliced fruit in a large bowl. Peel pith from grapefruit. Chop pith finely and add to pips in muslin bag.
  3. Slice grapefruit flesh and put in bowl with other fruit and add the water. Tie muslin bag closed at top, put in bowl, weight with a plate on top to keep fruit immersed in water and leave overnight.
  4. Next day, empty contents of bowl into a pan and cook gently for about 1½ hours or until fruit is soft and half the liquid has evaporated. Remove muslin bag, squeezing out as much liquid as possible.
  5. Measure pulp and return it to pan with 220 g sugar to each 250 ml of pulp. Stir until sugar has dissolved, then bring to the boil and cook rapidly for 15–20 minutes or until setting point is reached.
  6. Remove pan from heat and cool marmalade for about 15 minutes. Ladle into warm, dry, sterilised jars. Cover and seal.
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