3 Fruit Marmalade

Instructions

1. Wipe clean the fruit and cut in quarters
2. Remove the pips and place in small bowl
3. Using a serrated knife slice each quarter into thin strips, maintaining the shape if possible
4. Weigh the cut fruit and juice. Place in pan and for each pound of fruit add 2 pints of water. Cover the pips in a little of the water and leave it all to stand overnight
5. The next day discard the pips and add its soaking liquid to the pan with the cut fruit. Boil together until peel is soft (about 1 ½ hours)
6. Allow to cool and strain the fruit reserving the liquid. Once cool weigh the fruit again
7. Return fruit to the empty pan and for every pound of fruit add 1 1/2 pints of the reserved liquid and 1 1/4 lbs of sugar
8. Meanwhile you need to have your clean sterilised jars and lids hot in the oven, waiting to be filled
9. Boil steadily and you will start to notice the boil slowing down as the marmalade thickens. Start to test for the setting point after 15 minutes. Remove from the heat and place a teaspoonful onto a cold saucer and place in fridge for 10 mins to see if the surface crinkles when touched. If not replace on the heat and boil for a further 10 minutes and test again. It can take up to 40 mins to reach the setting point. Alternatively use a sugar thermometer - it needs to sit at 220c before the setting point is reached
10. When you are confident the marmalade will set, remove from the heat and let it stand for 10 minutes. Fill your hot jars and seal with the lids
11. If you have any difficulties with the setting point refer to my marmalade blog

• Ready in : 3 Minutes
• Course : Condiments
• Recipe Type : Marmalade, Jam & Chutney