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Three Fruit Marmalade II

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Three Fruit Marmalade II
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 1 large grapefruit
  • 1 large orange
  • 1 large lemon
  • sugar
Instructions
  1. Wash the fruits well, then cut into very thin slices, without peeling first.
  2. Place in a large jam pan and add water to cover the fruit at the rate of 3 measures of water to every 2 measures of fruit.
  3. Bring to the boil, reduce to a simmer, cover and allow to cook for about 2 hours.
  4. Remove from the heat, measure the liquid and add 450g (1lb) of sugar for every 600ml (1pint) of liquid.
  5. Return to the stove and bring to a rapid boil.
  6. Continue at a good boil until the mix thickens and reaches setting point. Stir all the time to prevent the mix from burning.
  7. Pour into hot sterilised jars and seal well.
 

 

Three Fruit Marmalade

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Save Print
Three Fruit Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 1 grapefruit
  • 1 orange (large)
  • 1 lemon (large)
  • 3.6l (6 pints) water
  • 2.3kg (5lb) sugar
Instructions
  1. Wash and dry the fruit.
  2. Cut in paper-thin slices, using a very sharp knife or meat slicer.
  3. Place the water and fruit slices in a non-metallic bowl and let it stand overnight.
  4. Transfer to a pan, and cook until the peels are tender.
  5. Return to a non-metallic bowl and let it stand again overnight.
  6. Transfer to a jam pan, add the sugar and boil until the syrup thickens and reaches setting point.
  7. Pour into hot sterilised jars and seal.
 

Grapefruit Marmalade

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Grapefruit Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 3 grapefruits
  • 2.7kg (6 lb) sugar
  • 3.7l (6½ pints) of water
  • 1 sweet orange
  • 3 lemons
Instructions
  1. Put the grapefruit into a large pan with 3.6l (6 pints) of hot water.
  2. Boil for 2 hours, then take them out and let them cool. KEEP the water.
  3. Peel the orange and lemons.
  4. Break up the flesh of the orange and lemons and put it into the water saved from boiling the grapefruits.
  5. Place the pips from the orange and lemons to soak in ½ pint of water.
  6. Peel the grapefruits, then slice the peel as thinly as possible.
  7. Break up the grapefruit flesh and put it into a new bowl. Separate out the pips and add them to the other pips in water.
  8. Leave for 24 hours.
  9. Add all the fruit together in a preserving pan, and pour in the water in which the pips have been soaking.
  10. Bring to the boil and boil hard for 10 minutes.
  11. Add the sugar and stir constantly until all the sugar is dissolved.
  12. Keep boiling until the juice will set when tested.
  13. Skim if necessary, then pour in to prepared jars.