Recipe

Citrus marmalade

The perfect combination of sweet and zesty, this shimmering marmalade is beautiful spread on toast for breakfast or given as gifts to loved ones.

  • 2 hrs cooking
  • Makes 6
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Citrus marmalade

Ingredients

  • 2 lemons (320g), washed, thinly sliced, seeds reserved
  • 2 limes, (200g) washed, thinly sliced
  • 2 oranges, (570g) washed, thinly sliced, any seeds reserved
  • 1 ruby grapefruit, (430g) washed, thinly sliced, seeds reserved
  • 1.25 litre water
  • 20 centimetre square piece of muslin
  • kitchen string
  • 8 cup (1.76kg) caster sugar, approximately
  • 2 saucers or small plates
  • jam jars, sterilised (see notes)

Method

  • 1
    Place lemon, limes, oranges and grapefruit in large wide saucepan so that fruit is no more than 3cm deep. Add enough water to just cover the fruit (approximately 5 cups or 1.25 litres).
  • 2
    Tie reserved seeds into muslin square using kitchen string. Add to pan with fruit. Cover, bring to a boil. Reduce heat slightly; simmer, covered 1 1/2 hours or until fruit and rind pieces are very tender. If you remove a piece of rind to your chopping board, you should be able to squash the rind easily with your finger. Remove muslin bag; discard.
  • 3
    Using a measuring jug or cups; measure the total quantity of fruit in the saucepan. Return to pan with an equal quantity of sugar. Stir well over low heat to dissolve sugar. Use a pastry brush dipped in water to brush down any traces of sugar from sides of pan. Place saucers/small plates in freezer to chill.
  • 4
    Bring fruit mixture to a boil. Simmer gently over medium heat until marmalade becomes thick and drops off the spoon in large drops. To test for setting quality; remove from heat, drop some of the marmalade onto chilled saucer. Once marmalade cools to room temperature; push gently with finger to see if a skin has formed and wrinkles slightly. If it does, then marmalade has reached setting stage. If not, return to heat and continue to cook another 10 minutes before testing again.
  • 5
    Pour into hot sterilised jam jars right to the top as the marmalade will shrink on setting. Seal jars when marmalade is cold. Label jam and store in a cool dark place.
  • 6
    To sterilise jars, place in low (120°C) oven for 30 minutes. Place on a baking try for easy removal from the oven. Alternatively place in large saucepan of water; bring to a boil. Simmer 10 minutes; dry thoroughly before filling with jam.

Notes

If you don't know exactly how much sugar to add then measure quantity of cooked fruit - add equal amount of sugar to fruit, cook until reaches setting stage. If you stand fruit and water mixture with seeds overnight before cooking, total cooking time will be reduced and you will have extracted maximum pectin (natural setting agent found in most fruits).

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