Orange & grapefruit marmalade

Orange and grapefruit marmalade

Make some for family and friends – it’ll keep for up to a year unopened

, 21 September 2015

(11 votes)

Orange and grapefruit marmalade
  • 4 Hours 1 Min

  • Serves: 172

  • Price: 5p per serving

Nutritional Info
Each 24g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 696kJ/167kcal.
  • 650g oranges
  • 2 grapefruits
  • 1.6kg preserving sugar
  • Wash the oranges and grapefruit in cold water, then drain and dry with kitchen paper. Cut in half and squeeze the juice into a large pan. Remove the pips and put them on a piece of muslin or a clean J cloth or large handkerchief (the pips contain pectin, which makes the marmalade set.) tie into a bag with string and put the bag in the pan.

  • Cut the orange and grapefruit rind into shreds and add to the pan with 3 litres water. Bring to the boil, then simmer gently, uncovered, for about 2 ½ hours or until the rind is soft and looks transparent.

  • Remove the bag of pips and put it in a colander over a bowl. Press firmly with the back of a spoon to squeeze out all the juices. Add the juices to the pan and discard the bag.

  • While the fruit is simmering, wash, rinse and dry four jam jars and put in the oven at the lowest setting to warm and sterilise. Put a saucer or small plate in the fridge.

  • Add the sugar to the fruit mixture in the pan and reduce the heat. Stir gently until the sugar has dissolved, then increase the heat and boil rapidly for 5-20 minutes or until setting point is reached, testing the marmalade every 5 minutes. To test for setting, put 1 tsp of the marmalade on a chilled saucer and leave for 1 minute. Push the edge with your finger – if the top wrinkles, the marmalade is ready.

  • Leave to cool for 10 minutes, then spoon into the warm jars. Cover with jam pot covers and label.