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 time marmalade.
Loaded with lemons we would still use Margaret’s Marmalade
AO JULY 25 2023
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.
Add another weight of the fruit in water to the pan and simmer gently until the fruit is softened. In the meantime weigh out double the weight of the fruit in sugar and separately weigh 20g of citric acid for every kilo of sugar.
When the fruit is softened add the sugar and simmer gently for about 30 minutes 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. 
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
1500g prepared fruit
add another 1500g of water
weigh out 3kg caster sugar and separately 60g of citric acid
 The citric acid can take quite some time to disappear. It is easy to tell when it is done. Drop a kitchen spoon into your jam and let most drip off. If the citric acid has not been completely incorporated you will still see tiny pin-prick granuleson the spoon. Keep cooking until they disapear.