My Marvelous Marmalade

28th January 2013

I’m completely awful at baking (I love it, but I’m hopeless) and in comparison making marmalade is easy to get right, looks impressive and makes an awesome gift.

It also tastes delicious, which I’ve not been able to say about most of my cake attempts.

And because I’m so happy about my marmalade making, I thought I’d share the recipe with you guys this morning. Happy Monday!


  • 5 oranges
  • 1 large grapefruit
  • 1 lemon
  • 1 litre of water
  • 1kg sugar


1. Juice one of the oranges and set aside for later. Discard the peel.
2. Wash the rest of the citrus fruit and cut into quarters. Separate the flesh from the peel and keep both. Place the flesh into a food processor (including the pips). Purée well.
3. Place the puréed citrus in a sieve above a large saucepan. Using the back of a spoon or masher, push the pulp through the sieve. Discard what is left behind in the sieve.
4. Using a sharp knife, remove as much of the pith from the citrus peel as possible. Slice or chop your peel into fine stripes (or the desired consistency). You can reduce the amount of citrus peel used, depending on your personal marmalade preference.
5. Combine the citrus purée, orange juice, chopped citrus rind and water in a large pot. Bring to the boil and then reduce the heat, leaving it to simmer for 1 hour until the rind is soft and the mixture has reduced by half.
6. Reduce heat to low, add the sugar to the mixture and stir until the sugar has completely dissolved. Bring to the boil again and, without stirring, leave it to boil for 10 minutes. Remove from the heat and skim off any white froth that has formed on the surface.
7. Perform the jelly test by spooning a couple of drops onto a cold plate and placing it in the fridge for a few minutes. If it sets to jelly, it’s ready. If it is still too runny, you can bring it back to the boil for a further 5 to 10 minutes and repeat the jelly test.
8. Once you are satisfied with the consistency, allow it to cool slightly and spoon into sterilised jars.

One very important thing to remember when making marmalade – whatever you do, DO NOT let the marmalade bubble over onto your stove and burn. Trust me, it’s the biggest pain in the ass and you’ll be scrubbing for hours.

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