If you prefer a bit of variety at breakfast then combining citrus fruit to make a three or four fruit marmalade is as easy as making a traditional recipe.

I'm a convert to the whole fruit method of making marmalade, and this recipe is based on that.

I used mainly seville oranges, with a few each of grapefruit, limes and lemons, the recipe should work with any combination or number of fruit.

  See here for the four fruit marmalade recipe in more detail.

Recipe Costs

£3.00 1.5kg mixed citrus fruit (mainly seville oranges)
£2.46 3kg granulated sugar
£0.16 100ml lemon juice
£0.00 3.75 litres water

£5.62 total

About £1.65 per kg of marmalade (half the cost of quality 3 fruit marmalade at tesco)

The first step is to clean the fruit and boil them whole for several hours, after they've cooled down they are cut in half and the pips and pulp scraped out.
It's important not to throw away the cooking liquid when draining them.

The pulp and pips are kept for later and the skins sliced to whatever thickness you like, I'm a medium shred sort of person.

The chopped skin, lemon juice and sugar are added to a preserving pan.

The pulp and pips are placed in a piece of muslin and then squeezed tightly to extract all the pectin.

Bring to the boil, stirring while the sugar dissolves, then boil rapidly until setting point is reached. In this case it took several hours.

Leave to cool for ten minutes before potting in sterilised jars, this will stop all the slices sinking to the bottom of the jars.

Recipe Timings

3 hours Simmering fruit
20 minutes Chopping
2 hours Boiling
10 minutes waiting
20 minutes Potting

Taste test

This is a great marmalade, I was concerned I'd undercooked it and it wouldn't set, but it came out good. Taste wise the addition of the lime, lemon and grapefruit really make a difference, even in small quantities.