Three-citrus marmalade recipe

  • Serves – Makes 7x300ml (1/2pt) jars, based on 1 tbsp per serving
  • 10 mins to prepare, 1 hr 20 mins to cook, plus overnight infusing
  • 50 calories / serving
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This marmalade is a zesty delight. Full of tangy citrus fruit, including fresh oranges, lemons and limes, it makes the perfect topping for a crusty piece of toast enjoyed at breakfast with the family. Once opened, keep chilled and eat within 1 month.

Cut the fruit into large chunks. Put half in a food processor and whizz briefy to small chunks. Set aside and repeat with the remaining fruit. Put the fruit in a large pan and add 1ltr (1 3⁄4pt) water. Bring to the boil and simmer, covered, for 30 minutes. Remove the pan from the heat and leave, covered, overnight.

Add the sugar and return the pan to a gentle heat. Stir until the sugar dissolves, then bring to the boil. Boil, uncovered, for 40-50 minutes, or until the mixture reaches 105°C on a sugar thermometer. Spoon the marmalade into sterilised jars and seal.

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Tip: Bottle the preserves immediately in hot sterilised jars. Simply wash with soapy water, rinse clean, then dry in a roasting tin lined with nonstick baking paper for 1 hour at gas 1, 140°C, fan 120°C. 

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  • Ingredients

  • 4 oranges, washed, skin scrubbed and dried
  • 3 lemons, washed, skin scrubbed and dried
  • 2 limes, washed, skin scrubbed and dried
  • 1.75kg (3 1/2lb) granulated sugar
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  • Energy 212kj 50kcal 3%
  • Fat 0g 0%
  • Saturates 0g 0%
  • Sugars 13.1g 15%
  • Salt 0g 0%

of the reference intake
Carbohydrate 13.1g Protein 0.1g Fibre 0.1g


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