Mixed Fruit Marmalade Recipe

mixed fruit marmalade

Ingredients for Mixed Fruit Marmalade:

  • 2½ lbs (1.125 kg) Seville oranges, sweet oranges, grapefruit
  • 2 lemons
  • 7 pints (4.2 litres) water
  • 1 lb (450 g) sugar per 1 lb (450 g) pulp

Method for Mixed Fruit Marmalade:

  1. Wash and dry the fruit. Cut in half and squeeze out the juice. Remove the pips, inside skin and pith. Tie these in a piece of muslin.
  2. Cut the peel finely or coarsely, according to preference.
  3. Put the peel in a large bowl with the bag of pips etc and the juice. Add 7 pints (4.2 litres) of water and leave to soak overnight.
  4. Weigh the preserving pan and make a note of it. Put the soaked peel, pith and pips into it with the water and juice.
  5. Bring to the boil and simmer gently until the peel is soft and the contents of the pan have been reduced to half its original bulk. This will take 1½ – 2 hours.
  6. Lift out the bag of pips and pith, squeezing it again the side of the pan with a wooden spoon.
  7. Test for pectin.
  8. Re-weigh the pan and subtract from this weight the original weight of the empty pan to calculate the weight of the remaining pulp.
  9. Add 1 kb (450 g) of warmed sugar to each 1 lb (450 g) of pulp, stir until all the sugar has dissolved.
  10. Bring to the boil and boil rapidly until the marmalade sets when tested.
  11. Remove the scum and leave to cool slightly.
  12. Pot and seal whilst still hot.

Makes around 7 lbs (3.15 kg) of mixed fruit marmalade.

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Posted in Val's Preserves, Fruit, Marmalades, Vegetarian Recipes, Grapefruit, Lemons, All Recipes, Oranges
7 comments on “Mixed Fruit Marmalade Recipe
  1. mistyhorizon2003 says:

    Can you tell me the best way to warm the sugar please as making marmalade will be a new experiment for me. Thanks

  2. mistyhorizon2003 says:

    Oh, and can you also tell me the best way to get the pith away from the inside of the peel without leaving too much behind. Thanks again.

  3. alex says:

    I don’t think warming the sugar is essential. I don’t bother and my marmalade has turned out beautifully.

  4. alex says:

    Peel it with a peeler, then I put the bits flat on a chopping board and cut the pith off with a knife horizontally. It takes a little while, but you only have to do it once a year.

  5. BrianJ.Levéy says:

    Most importantly choosing the right quality of fruit, free of blemishes, is the start to success of marmalde making. Sharp knives for peeling the pith away. Snipping the skins with a sharp scissors give one nice neat strips. Soaking the fruit, strips of skin overnight, boiling same the next morning for approximately 30minutes. Add the sugar, quantity should be minimised add 1-2pints of pure orange juice this suffices for the amount of sugar. I also add a hint of ginger which has been preserved with a dessert spoon of the syrup. I use three types of citrus fruit Rosé grape fruit, Eureka Lemons, which is a smooth skin lemon. The method of removing the pith is excellent. I have been making jams and pickles for 5 decades. Successwith every batch. Recently taught family and Japanese ladies the art of jam making as well as my famous pickles. BRIAN

  6. April says:

    I find that washing, then freezing the fruit overnight, thawing, then juicing works really well and makes the peels soft without having to boil for ages. Much easier to slice too.

  7. April says:

    @mistyhorizon2003: peel the fruit with a potato peeler before juicing, then scrape out the bits from the inside.

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