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Amber Marmalade

Makes about 2.5 kg

Oh yes, marmalade. A three fruit version. That perfect blend of bitterness, tartness and sweetness. Strips of rind with just the right amount of chew. A gloriously set jelly with a smoky hue. Smothered on thickly buttered toast and eaten with a steaming mug of tea? Oh yes, marmalade. I think I want some right now. 



  • 3 oranges, scrubbed gently 
  • 2 grapefruits, scrubbed gently 
  • 4 lemons, scrubbed gently 
  • Water 
  • 2.25kg sugar


Wash and sterilise nine 300ml jars and their lids (see page 10 of Not Just Jam). 

Wash the fruit, then cut it into quarters, and then cut across each quarter to make thin slices. Thinner is generally better with marmalade, though I do like a few larger strips on occasion. Place in a large stainless steel saucepan and just cover with water. Place over a large flame, bring to the boil then reduce to a lively simmer until peel is tender, remove from heat, use the lid to cover the saucepan and allow to stand overnight.  

 The next day, pour the fruit and liquid into a jam pan and place over medium heat. Add the sugar and stir until dissolved. Increase the heat to high and boil the marmalade for about 30 minutes. Remove from heat then check the set (see page 18 of Not Just Jam). Then pour into warmed jars and seal. It should keep well for up to two years in a cool, dark spot. 

Refrigerate once opened.