Description
This vibrant citrus marmalade combines a blend of grapefruit, lemons, and limes cooked to a perfect consistency, delivering a tangy and sweet preserve that brightens any breakfast table. The recipe uses a traditional stovetop method to extract natural pectin from the fruit seeds, resulting in a beautifully set marmalade with thinly sliced peel for texture.
Ingredients
Scale
Citrus Fruits
- 1 kg unwaxed citrus fruit (a mixture of grapefruit, lemons, and limes)
Other Ingredients
- 2.25 kg granulated sugar
- 2.5 litres cold water (for boiling fruits)
Instructions
- Prepare Saucer and Fruits: Chill a saucer in the freezer to test the marmalade’s setting point later. Wash the citrus fruits and remove the tops attached to the stalks.
- Simmer Fruits: Place the whole citrus fruits in a large saucepan with 2.5 litres of cold water. Bring to a boil, then cover and simmer for 2.5 hours until the skins are tender and easily pierced by a knife.
- Cool and Measure Liquor: Use a slotted spoon to remove the fruits and allow them to cool for 10-15 minutes. Measure out 1.5 litres of the cooking liquid (liquor) and pour it back into the pan, topping up with water if needed.
- Prepare Fruit for Marmalade: Halve the cooled citrus fruits, remove all pips, and set them aside. Cut the peel and flesh into thin strips about 0.2 cm thick, based on preferred marmalade texture. Return all peel, flesh, and juices to the pan with the liquor.
- Use Pips for Setting: Place the removed pips into a small piece of muslin, tie it securely with string, and add this bag to the pan to help the marmalade set naturally.
- Add Sugar and Boil: Add the granulated sugar to the pan, bring to a boil while stirring frequently, and then continue boiling rapidly for 45-50 minutes, aiming to reach 105°C (setting point).
- Test Setting Point: Drop some marmalade onto the chilled saucer; cool for 1 minute and push with your finger. If it wrinkles or ‘crinkles’, the marmalade is ready; if not, continue boiling and retest every 5-10 minutes.
- Cool and Jar: Let the marmalade cool in the pan for 10-15 minutes. Remove the muslin bag with pips using a slotted spoon. Stir gently in one direction to remove air bubbles. Pour the marmalade into sterilised jars and seal tightly. Store up to one year.
Notes
- Using muslin-wrapped pips helps release natural pectin that aids setting without added commercial pectin.
- Ensure jars are properly sterilised to prevent spoilage and extend shelf life.
- Adjust peel thickness according to your texture preference for chunkier or finer marmalade.
- Setting point is crucial; use a thermometer for consistent results or do the saucer test.
- This marmalade is delicious on toast, scones, or as a glaze for meats and desserts.
- Prep Time: 30 minutes
- Cook Time: 3 hours 20 minutes
- Category: Preserves and Jams
- Method: Stovetop
- Cuisine: British
Keywords: citrus marmalade, homemade marmalade, grapefruit lemon lime jam, stovetop marmalade, natural pectin marmalade, traditional marmalade recipe
