Three Fruit Marmalade
Wash the fruit. Squeeze all the juice, scrape out the membranes and put in muslin with the pips. Gather up and tie with string.
Thinly cut the peel from all the fruit, put into a large pan with the muslin bag and 1.5 litres of water. Bring to the boil and simmer for about 1.5 hours, until the peel is really soft and the contents of the pan have reduced by half.
Remove the muslin bag. Squeeze well, allowing the juice to run back into the pan. Add the Preserving sugar, stirring until dissolved. Bring to the boil and boil rapidly for 15-20 minutes.
To test for set, place a teaspoon of marmalade onto a cold plate, leave a few seconds, push the marmalade with a finger. If the surface wrinkles, setting point has been reached.
Remove from the heat and remove any film from the surface with a slotted spoon. Leave the marmalade to stand for 15 minutes and then stir to distribute the peel. Put into hot sterilized jars, cover, label and date.
- 1 grapefruit, washed
- 1 large sweet Seville orange, washed
- 1 large lemon, washed
- 1 kg Tate & Lyle Fairtrade Preserving Sugar
Makes 1 jar
Total time required
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Recipe published with kind permission of Tate & Lyle Cane Sugars.
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