go straight to the recipe

It’s the citrus season and that always means it’s time to make marmalade. Whilst toast with lashing of butter and marmalade is delicious, I mainly use marmalade for gifts and everything from pâté to Duck a la Orange.

Most marmalades specifiy a quantity of lemons to give the fruit added pectin and as consequence a better set. This recipe will work with any citrus and as well as the annual Seville marmalade I have also made lime marmalade.

Loaded with lemons we would still use Margaret’s Marmalade

AO JULY 25 2023…UPDATED MAY 28 2024

knife and
get ready
to put in
the love

Very finely slice your fruit and try and remove as many pips as possible while you are cutting.

Weigh the fruit and record the weight. Remembering that the jam will boil up select a pot that is at least four times the volume of the fruit and water. Cover with an equal weight of COLD water and leave in a cool place or refrigerate overnight.

Put the water and fruit into a large pan, add half of the fruit weight in additional water and simmer gently until the fruit is softened. In the meantime weigh out double the weight of the fruit in sugar and separately weigh 24g of citric acid for every kilo of sugar.

When the fruit is softened add the sugar, stirring bring to the boil and then, stir through the citric acid. Turn the heat up and stir regularly until the fruit is translucent and the citric acid is completely dissolved. [1]

Start to check the set on a cold plate…took about one and a half hours.

Bottle while still very hot in sterilized jars.

this is how the recipe works…I have most of my recipes on spreadsheets which makes calculating the recipe quantities very easy

Day 1
1500g prepared fruit
1500g water

Day 2
add another 750g water
Weigh out 2250kg caster sugar
36g of citric acid keeping it separate