Ali W here. When the nights draw in and the weather gets colder, I love to make jams, marmalades and other preserves. The smell of the kitchen whilst making these is amazing, and you can’t beat making your own, so much better than those in the shops, I feel. This recipe for easy citrus marmalade was created when I realised I had some citrus left from my fruit box that I didn’t fancy eating. It is soooo easy, it just takes time overnight to steep the fruit. I love my marmalade with chunky bits in it, if you don’t, you can always either make them really small, or strain the mix after the overnight mashing. You’ll get less yield though if you strain it. Also the beauty of this is that you don’t need jam sugar, and you don’t need anything special except the fruit and some sugar.
Makes three 300g jars (roughly)
2 x grapefruit, 2 x oranges, 1 lemon
About 500g sugar – any white sugar – organic of course
Remove the flesh from the fruit, throw the seeds away.
Slice the rinds to a size of your liking, remove any really thick membrane but don’t worry too much, it all dissolves.
Put in a pan with the water, boil, then simmer for about half an hour
Leave to cool and leave overnight or 8 hours
Add the sugar to the pan, place on a fast boil for 30 mins, whilst you are doing this, put a plate in the freezer.
After 30 mins, drip some of the marmalade on to the cold plate, leave for a few seconds, and wrinkle with your finger, if it looks jelly like, you are good to go, if not, put the plate back in the freezer and boil for another 10 mins, do the same test, and keep going until the marmalade has set.
Once set, carefully put the hot marmalade into jars and seal. Boom! Ali W.