Readers should note that marmalade, like any preserve, is not suitable for people who are intolerant to citric acid, not just because citrus fruit is an integral part of marmalade but also because citric acid is essential in making jams, jellies and marmalade set. If you react very badly to apples you might not be able to tolerate this recipe either as the pectin in the jam sugar is likely to be derived from apple pulp.
This recipe is adapted from a Mrs Beaton’s cook book
1 kg mixed fruit, two thirds of which should be citrus.
(You do need to be able to tolerate at least one sort of citrus fruit in order to make this marmalade. Consider what you can eat from this list: clementines, satsumas, mandarin oranges, navel oranges, seville oranges, lemons, limes, grapefruits and/or kumquats. You can use other fruits, e.g. apples, pears, pineapple or anything else you tolerate to make up the other third. When picking your fruit, also consider what is tolerated by the other people who may eat the marmalade – for example, people who take heart drugs usually cannot eat grapefruit.)
1kg granulated (ordinary) sugar
500g jam sugar with added pectin.
(Optional – if you like/tolerate them and want a more fragrant marmalade – a small quantity of safe spices such as ginger, star anise and/or cardamon pods – crushed lightly)
- Wash the citrus fruit well and prepare. You can use the whole fruit except for pips and excess amounts of pith (for example as appears in grapefruits or navel oranges). Use whatever method is appropriate both to your choice of fruit and your preference for chunky shreds or fine shreds of peel. My preference is to slice fruit up and dice it whole into chunks, putting pips to one side as I work and cutting out excess chunks of pith where appropriate. If you like a very fine shred, grate the rind before slicing away and discarding the pith, and then chop and de-seed the fruit.
- Put all the chopped citrus flesh and peel into a large bowl. Put the pips and excess pith into a smaller bowl together with any spices if you choose to use them.
- Cover the fruit/peel mix with 1.5 litres of water. Cover the pips/pith mix with 500mls of water. Leave for 24 hours.
- Strain the pips/pith mix through muslin into a preserving pan. Tie the muslin tightly and add as a bag to the pan. Add the contents of the fruit/peel bowl to the same pan.
- Peel, core, dice or otherwise prepare any non-citrus fruit and add to the preserving pan. Ensure you are happy that any chunks are small enough to go through to the finished product.
- Bring pan to the boil and simmer for about 1 1/4 hours or until the volume is reduced by a third. Remove from heat, cool slightly and squeeze the muslin bag to extract as much juice as possible.
- At this point (whilst the boiled fruit is cooling enough for you to handle the muslin bag without risk of scalding), clean the jars you intend to use and set them to sterilise using your preferred method. I prefer heating them in the oven. Also get your sugar thermometer, jam pot covers etc. to hand.
- Return the fruit to the heat, add the sugar and stir to dissolve. Bring to the boil, and boil rapidly for around 30 minutes or until the marmalade reaches 105 degrees celsius. Take off the heat, stir gently for around 5 minutes or so until it stops bubbling and starts to cool a little, then pot into warm jars and cover with waxed paper and pot covers.
- Clean the jars and label when thoroughly cold – don’t do whilst warm or else you could crack the glass.