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Three Fruit Marmalade

Name: Three Fruit Marmalade
Prep time: 15 min
Cook time: 25 min
Yield: 3
Ingredients: 1 orange; 1 lemon; 2 ruby grapefruit, peel and pith removed; 1½ cups boiling water; 500g Chelsea Jam Setting Sugar

4.7

Preparation

15 mins

Bake

25 mins

Difficulty

Easy

Servings

Aside from making a delicious breakfast spread, this fruit marmalade recipe also works as a great glaze for orange cakes (gently heat and brush over cake).

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Ingredients
Method

Ingredients

1 orange
1 lemon
2 ruby grapefruit, peel and pith removed
1½ cups boiling water
500g Chelsea Jam Setting Sugar

Chelsea Products in Recipe

Jam Setting Sugar

Make jam in minutes!...

details

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Reviews

8

What did you think of this recipe?

Renee Milburn

I have just this day the 8th October made the jam above though still runny ir looks like tastes like marmalade

Pauline

Excellent recipe. Really simplified the process and delicious.

Beverley de Beer-Lamont

Excellent recipe. I use Auckland grapefruit (a treat as I live in the south of NZ. Perfect gift for those who live in my town. I support the local golf club and it’s an excellent prize on the raffle table. Everyone loves this recipe.

Katrina

Very easy, very yum, thank you.

marion manley

very easy & really delicious. marion

Steve

Easy and very delicious marmalade. It's the best I ever had.

Rachel

Needed to boil for a bit longer on induction stove top but a delicious recipe I have used it a few times now. Adding a touch of lime adds to the flavours aswell. Enjoy!

Christine

Best marmalade I have ever tasted! I added a mandarin to the recipe - just delicious!

Method

Use a sharp knife to remove ends from the orange and lemon, then cut in half lengthways. Cut very thin slices crossways, discarding seeds. Ensure you retain all the juice. Roughly chop grapefruits. Combine grapefruit, orange, lemon and juices in large heatproof bowl (citrus fruit should weigh about 625g).

Pour boiling water over fruit. Allow to stand for 20 mins.

Pour soaked fruit into a large wide based saucepan. Bring to the boil, reduce to medium heat and simmer about 10 mins, or until the rind is softened but still slightly crunchy.

Add sugar stirring over a medium heat for 1 min or until sugar dissolves. Bring to the boil and boil for 4 mins (removing any foam with a tablespoon).

Test a small amount of marmalade on a cold plate, (the surface should wrinkle when a spoon is pushed through it).

Ladle hot marmalade into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.Makes approx 2½ cups.