Marmalade is the heart and soul of my kitchen. I would eat it for every meal of the day if I could. This year, we decided to switch things up a little from the everyday Seville orange marmalade… this time we used FOUR different citrus fruits. The result is *chefs kiss*. Not to beep my own horn but this marmalade is just divine and I simply couldn’t NOT share the recipe with you all!!!
This recipe made us an extremely large batch of about 16 x 370ml jars (that’s almost 6 litres of marmalade… but we are 100% sure we will use it all up over the winter). For your benefit, I have divided my initial recipe by 4 (you can expect to fill 4 x 370ml jam jars and provide yourself with 1.5 litres of marmalade).
For this marmalade recipe you will need:
- 500g of citrus fruit*
- 1kg of jam/preserving sugar
*This should equate to around 1 orange, 1/2 a grapefruit, 1 lemon, and 1/2 a lime (if you want to use the same fruit as I did)
- Using a scrubbing brush, gently remove the wax from the outside of your chosen citrus fruits and give them a good wash.
- Once you have washed the fruits, place them in a large saucepan along with 1 litre of water. Bring the contents of the pan to a boil, then reduce to a simmer for about 2 hours (or until the skin of the fruits is very soft and can be easily pierced with a fork).
- After this point, carefully remove the fruit and leave it to cool. Make sure you keep the water that’s in the pan, as we need this for later.
- Once the fruit is cool enough to handle, cut up and slice the fruits into shreds (of your desired thickness – I like mine to be quite chunky). Save the juice – for this you might want to cut the fruits inside a bowl or dish.
- Remove any pips and place them in a square of muslin cloth. Tie the cloth into a bag using a piece of string (it needs to be long enough to tie up the cloth and be tied to the handle of the saucepan, whilst making sure the seeds are in the water).
- Place a small plate in the freezer (we need this for later).
- Re-boil the contents on the saucepan and then reduce to a medium heat. Add in the bag of fruit pips and let the water boil gently for at least 10 minutes. After this time, remove the pips and add the chopped fruit and juice. Then, boil the mixture until it has reduced by a third (1/3).
- Once the mixture has reduced by a third, add in the sugar and stir it in completely until it is all dissolved.
- Increase the heat and boil the mixture rapidly for about 20 minutes, or (you’ll have to use a jam thermometer for this) until the correct temperature has been reached.
- Whilst the marmalade is coming to the correct temperature, prepare your jam jars using my guide: how to sterilize jars for jams and canning – you will need about 4 jars but prepare a couple more just incase.
- To test that the marmalade is thickened enough, retrieve the plate from the freezer and place a spoonful onto it. If the marmalade forms a skin and wrinkles when the plate is tilted, then it is ready.
- Remove the marmalade from the heat, and VERY CAREFULLY spoon it into your prepared jars. Using oven gloves, carefully seal the jars using the sterilized lids and leave them to cool completely – the jars should seal properly in this time.
- Once the marmalade has completely sealed, label the jars with their contents (four fruit marmalade) and the date of preservation.
- Enjoy your marmalade over toast, or however else you like your marmalade. This may sound like an odd combination, but I adore vegan cream cheese and marmalade sandwiches!
How do you like to enjoy your marmalade? Let us know! If you tried out this recipe then don’t hesitate to let us know how it went – you can do this by contacting us via our Instagram @rhythmandgreen or you can tag us in anything that you share!
We look forward to hearing from you soon!