• 1kg unwaxed citrus fruit (we used a mixture of grapefruit, lemons and limes)
  • 2.25kg granulated sugar


  • STEP 1

    Chill a saucer in the freezer, ready for checking the setting point of your jam later. Wash the citrus fruits and remove the top parts that were attached to the stalks.

  • STEP 2

    Put the whole citrus fruits in a large saucepan with 2½ litres of cold water. Bring to the boil, then cover the pan and simmer for 2 hrs 30 mins, or until the skins can be pierced easily with a small knife.

  • STEP 3

    Use a slotted spoon to scoop the fruits out of the liquid and set aside to cool for at least 10-15 mins. Measure out 1.5 litres of the liquor and pour it back into the pan. If you don’t have enough, top up with water.

  • STEP 4

    Halve the citrus fruits, remove the pips and set aside. Cut the peel and flesh into thin 0.2 cm strips (depending on how thick-cut you would like it to be). Tip all of the flesh and skin, along with any juices, back into the pan with the liquid. Put the pips in a small piece of muslin and tie up with string. Add this to the pan as well, which will help the setting process.

  • STEP 5

    Tip in the sugar and bring to the boil, stirring frequently. Continue to boil rapidly for 45-50 mins – it should reach 105C. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then push gently with your finger. If it crinkles, it has reached the setting point. If it doesn’t, continue to boil and check again after 5-10 mins.

  • STEP 6

    Leave the marmalade to cool in the pan for 10-15 mins, then carefully scoop out the muslin bag using a slotted spoon. Gently stir the marmalade in one direction to disperse any air bubbles, then pour into sterilised jars and seal with a lid. Find out how to sterilise jars. Will keep for up to a year.

Goes well with


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