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Triple Citrus Marmalade Recipe

An alternative to the traditional orange-only, this interesting and delicious marmalade will have tastebuds popping with beautiful citrus flavours.

makes: 5 1/2 litres
Fresh from the garden: grapefruit, lemons, oranges
season: Autumn/Winter

Serves: 2


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Adult supervision required. To sterilise jars and lids, wash them in hot soapy water, then rinse them in hot water. Place in a stockpot of boiling water for at least 10 minutes. Drain jars upside down on a clean tea towel and dry them thoroughly in a 150°C oven. Remove the jars from the oven and fill while still hot.


What to do

  • 1. Place the saucer in the freezer to chill – you’ll need it cold to test the set of the jam.

  • 2.Prepare all of the ingredients based on the instructions in the ingredients list.

  • 3. Cook the fruit in the water on a low heat until it is soft and transparent, then add
    the sugar.

  • 4. Cook, stirring, until the bubbles become glassy.

  • 5. To test for setting point, put half a teaspoon of the hot marmalade onto your chilled saucer. Allow to cool a few seconds, then push it with your fingertip. If it wrinkles up, it’s ready. If it’s not yet ready, you may need to add up to 50 g of pectin to set. Add pectin and cook for a further 5 minutes.

  • 6. When it has reached setting point, very carefully pour the marmalade into the heat-proof jug and then into sterilised glass jars and screw the lids on tightly. Turn the jars upside-down for 10 minutes or so to allow the fruit to settle. Don’t forget to label the jars with the date.

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