Three-fruit marmalade

Three-fruit marmalade

By
From
The Margaret Fulton Cookbook
Makes
8 x 250 g jars.
Photographer
Geoff Lung

This well-known English marmalade is so good with morning toast.

Ingredients

Quantity Ingredient
2 lemons
1 orange
1 grapefruit
1.5kg sugar

Method

  1. Wash and dry the fruit. Halve the lemons and oranges, and slice thinly. Place the seeds and cores into a muslin bag. Peel the rind, not the pith, from the grapefruit, shred, and add to other fruit. Cut the pith from the grapefruit, cut into small pieces and add to the pips in the muslin bag. Thinly slice the grapefruit flesh and place with the other fruit in a bowl, adding water to cover. Add the muslin bag, put a plate on top to keep the fruit down in the water and leave overnight.
  2. Next day, turn the fruit into a large, heavy-based saucepan and cook gently until the fruit is soft and half the liquid has evaporated, for about 1 1/2 hours. Remove the muslin bag, draining out as much liquid as possible. Measure the pulp. Warm the sugar and for each cup of pulp, add 1 cup sugar. Stir until the sugar has dissolved. Boil rapidly for 20–25 minutes, or until the setting point is reached.
  3. Remove the pan from the heat and cool for about 5 minutes, stir to distribute the fruit evenly. Ladle into hot sterilised jars and seal. Label and store in a dark cool place.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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