It's about this time of the year that I start to run low on the Seville Orange Marmalade I made back in January. I do have some frozen Seville oranges in the freezer for this but this three fruit marmalade is very popular with my Bed and Breakfast guests.

If you want to try making my Seville Orange Marmalade Recipe  click here.

I need to confess that I don't like marmalade so I have no idea if it's good or not. But I do get frequent requests to  buy some so it must be OK :)

Three Fruit Marmalade Recipe

Ingredients

1 Large Orange
1 Red Grapefruit
1 large lemon
1 Kg sugar ( not Jam sugar - but granulated, preserving or caster sugar is fine )
1.5 litres water
1 muslin bag
1 large pan
6 x 454g jam jars with lids

Method

Scrub the fruit well.

Halve the fruit and juice, retaining all the bits of flesh & pips that accumulate in the juicer.

Scrape out all of the flesh from the fruit & put into the muslin bag along with the rest of the flesh & pips. Tie the top of the muslin bag securely.

Cut the peel as finely as possible and put in the large pan with the juice, water and the muslin bag.

Bring to the boil then simmer very gently for 2 hours ( if you have an AGA the ideal place to do this is in the simmering oven, otherwise a low simmer on the hob is fine ). 

Put a couple of saucers in the freezer.

Whilst you're doing this, put the jam jars and lids through the dishwasher on a hot cycle to sterilise them. Take them out and ensure they are completely dry then put the jars on a tray in a low oven to keep warm.

On a low heat, add the sugar to the pan. Wait for it to dissolve completely, stirring whilst you do this.

When the sugar has dissolved, increase the heat until you get a fast rolling boil ( one you can't stir down with a wooden spoon ).

Boil for 15 minutes.

Turn off the heat and test for set - put the marmalade on a saucer from the freezer and draw your finger across it - if it wrinkles it's ready.

If not boil for another 5 minutes. Repeat this process until you get a set.

Once it's ready take off the heat and stir.

Leave for 15 minutes, then pour into the warm jam jars - don't use really hot jam jars straight from the oven as they may well break.

Screw on the lids - hey presto-marmalade :0)

Homemade marmalade and other preserves are a great little detail that guests always comment on. For more little extras that your guests will love check out this blog post