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Three-fruit marmalade
Three-fruit marmalade
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
Ingredients:
  • 1 grapefruit, washed
  • 2 oranges, washed
  • 1 lemon, washed
  • 2.5L (10 cups) cold water
  • 2.5kg caster sugar
Instructions:
  • Trim the ends off the grapefruit, oranges, and lemon using a sharp knife. Cut them in half lengthwise, then thinly slice crosswise while saving the seeds. Bundle the seeds in a piece of muslin and tie it securely with white unwaxed kitchen string to make a pouch. Combine the grapefruit, orange, and lemon slices, muslin pouch, and water in a sizable glass or ceramic bowl. Cover with plastic wrap and allow it to sit in a cool spot for 8 hours or overnight to infuse.
  • Discard muslin pouch, then transfer the mixture to a large heavy-based saucepan. Bring to a boil over medium-high heat and simmer for 45 minutes, stirring occasionally, until the rind is tender.
  • Preheat your oven to 120°C. Place the sugar in a shallow ovenproof dish and let it warm up in the oven, stirring once, for 10-15 minutes until it's nice and warmed through.
  • Turn down the heat to medium-low. Pour in the warm sugar into the grapefruit mixture and cook, stirring, for about 10 minutes or until the sugar melts completely. Increase the heat to medium-high and let it gently boil for 50 minutes, stirring occasionally. Skim off any foam that forms on the surface with a metal spoon until the mixture thickens and reaches the desired setting point. To check if it's ready, place a saucer in the freezer for 5 minutes to cool. Put a small amount of marmalade on the saucer and return it to the freezer for 2 minutes until cold. Gently touch the marmalade with your finger to check if it's set and has a gel-like consistency. If not, keep cooking and testing every 5 minutes.
  • Take the marmalade off the heat and let it sit for 5 minutes. Wash the preserving jars and lids well in hot, soapy water, rinse, and drain them upside down on a rack. Stir the marmalade to evenly spread the fruit. Fill the jars with marmalade, seal them, and briefly turn them upside down. Then, flip them back and let them cool. Label, date, and store in a cool, dark place.

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