Three Fruit Marmalade

Serves	Makes 2.25kg (5lb)
Prep time	24 hours, 2 minutes
Cook time	10 minutes
Total time	24 hours, 12 minutes
Dietary	Vegetarian
Meal type	Breakfast, Condiment, Dessert, Side Dish, Snack
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region	British
From book	First Preserves by Vivien Lloyd

The flavour of this marmalade is a gentle balance of the three fruits, grapefruit, orange and lemons.

Ingredients

1 grapefruit
2 lemons
1 sweet or Seville orange
1.4kg granulated cane sugar
1.75 litres water

Note

The flavour of this marmalade is a gentle balance of the three fruits, grapefruit, orange and lemons.

(Select a small grapefruit, and aim to get a total weight of grapefruit, orange and lemons of between 675 and 700g)

Directions

Step 1	The total weight of the fruit should be between 675g and 700g (1 1/2 lbs)
Step 2	Remove the juice from the fruit and pour it all into a large stainless steel lidded pan with the water. Scrape out the membranes and pips with a sharp knife. (I found this easiest to do after quartering the fruit)
Step 3	Finely chop the membranes, I used my Kenwood mixer. Put the chopped membranes and pips into a thin piece of muslin, tie it up with string, and add to the pan of juice and water, securing it to one of the pan handles.
Step 4	If you have not already quartered the citrus fruit shells, quarter them now. Turn them peel side down on to a chopping board and using a sharp serrated knife, slice the peel thinly, almost touching your fingers for a fine shred. Add the peel to the pan and leave overnight to soak.
Step 5	Next day, bring the lidded pan to the boil and then turn down the heat and simmer gently for two hours - the peel should be very tender.
Step 6	Warm the sugar in a low oven set at 140C/275F/Gas1. Remove the muslin bag and squeeze it over the pan through a sieve. Check the volume of the pan, it should have reduced by a third.
Step 7	Add the sugar and dissolve over a low heat. Place the jars in the oven. Bring the marmalade to a rolling boil and start to test after five minutes. Once setting point is reached, remove the pan from the heat, and allow to cool for about ten minutes.
Step 8	Remove any scum with a metal spoon by pushing it to the side and then removing it. Gently stir the marmalade to distribute the peel. Ladle the marmalade into a jug and pour in the warm jars using a jam funnel. Pour to the brim of the jars. Remove any stray scum with a teaspoon.
Step 9	Seal the jars with a new twist-top lid, or apply a waxed disc to the surface of the marmalade. When cold, cover with a cellophane top secured with a rubber band.