Three Fruit Marmalade

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2 grapefruit
  • 2 sweet oranges
  • 4 lemons
  • 6 pints/3 litres water
  • 6lb/3 kg sugar


Cut all the fruit in half. Take out the pips. Remove the pith and membranes from the grapefruit. Put the pips, pith and membranes into a piece of muslin and suspend in the pan. Shred all the fruit peel finely and cut up the flesh roughly. Put the peel, flesh and water into a pan with the bag of pips and simmer for 1½ hours. Take out the bag of pips and squeeze the juice into the pan. Stir in the sugar over low heat until dissolved and boil rapidly to setting point. Cool for 5 minutes, stir well, pour into hot jars and cover.

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