Three Fruit Marmalade

I'm not a fan of marmalade myself but everyone in my family swears this is the greatest marmalade in the entire world and I believe them! Everything my grandmother makes is delicious but this is somewhat of a speciality and here are 2 of her best marmalade recipes she had given me. Both of these have won every W.I competition going!

I'm pretty sure I should be guarding this secret a little more closely but I know how many people will be made happy by sharing it. Not being a chef, I find the fastest and best way to cut up the peel is to peel the fruit with a potato peeler and then chop it up with scissors.

Ingredients

1 grapefruit

2 lemons

1 sweet orange

3 pints water

3lb sugar

Wash the fruit thoroughly. Peel it and cut the rind into shreds. Cut up the remaining fruit, putting any pith core and pips into a muslin bag. Soak all the fruit peel and bag of pips overnight. The next day, simmer for 1.5-2 hours until the peel is soft. Remove the bag of pips after squeezing out the juice. Add the sugar and stir until dissolved and boil rapidly until setting point is reached.

Seville Orange Marmalade

This is the traditional Dolly special, you won't be disappointed. For variety check out our 3 fruit marmalade – there is no reason why the two cannot be made side by side.

Ingredients

1.5lb seville oranges

1 Lemon

3.5 pts water

Sugar

Wash the fruit. Peel it and cut rind into shreds or stingles. Cut up the pulp removing the pips and pith. Tie into a muslin bag and put into a pan with the water. Cook gently until peel is tender and volume is reduced by one third. Remove muslin bag and squeeze out juice. Measure the cooked pulp and allow 1 lb sugar to each pint. Return to the pan, stir until the sugar to each pint. Return to the pan , stir until the sugar is dissolved and boil rapidly until setting point is reached.