Sweet Orange Marmalade
½ Kg Oranges; 2 Lemons; 2 litres Water; Sugar
Wash oranges and lemons and cut into halves. Remove pips and put into a small bowl. Squeeze juice out of fruit into a large bowl. Cut the fruit into very thin slices or mince and liquidize with some of the measured water and add to the juice. Cover the pips with some of the measured water and leave overnight. Add the remainder of the measured water to the pulp and also leave overnight. Put the pulp into a large preserving pan or pot and add the juice strained from the pips. Boil the pulp until the rind is quite tender. Cool a little and measure the pulp and add sugar, allowing 1 Kg to each litre of pulp. Dissolve the sugar gently over a heat and then bring it all to boiling point. Boil until set when tested. Skim and allow to cool a little. Stir before pouring into warm jars, label and cover as for jams.
Jelly Marmalade
1 Kg Bitter Oranges; 1 Lemon; 2 litres; Cold Water; Sugar
Wash the fruit and remove rind thinly from half the oranges and cut into very thin shreds. Lay this aside. Remove the white pith from these oranges and discard. Cut up these oranges along with the remaining fruit, put it in a preserving pan or pot and cover with the water. Simmer for 1 hour. Boil the shreds of fruit that have been laid aside in enough water to cover for approx 20 minutes until tender. Pour the pulp through a jelly bag or muslin and allow to drip overnight. Do not squeeze the bag of fruit as this makes the jelly cloudy. Add the shreds to juice and measure. Allow 1 Kg of sugar to each 1¼ litres of juice. Put it into a preserving pan or large pot and dissolve the sugar gently over a gentle heat. Boil until the jelly has passed the testing (approx 10 minutes). Skim and allow to cool. Stir before pouring into warm jars, label and cover as for jams.Grapefruit Marmalade
1 large Grapefruit; 1 Sweet Orange; 1 Lemon; Sugar; 4 pints Water
Wash and dry the fruit, remove the pips and tie into a piece of muslin. Cut the fruit finely and cover it with 3 pints of the water. Cover the pips with one pint of water and allow both to soak overnight. Strain pips and boil together with the fruit pulp for about an hour. Measure the pulp and allow a lb sugar for every pint of fruit pulp. Put into a pan and stir in the sugar until it has dissolved. Boil for approx 45 minutes, or until it jellies when tested. Skim and allow to cool. Stir before pouring into warm jars, label and cover as for jams.
Over the years I have gathered other recipes for marmalades using some different fruits etc to give a variety of flavours that others might like to try:
Melon and Pink Grapefruit Marmalade (Makes approx 7lb)
4 large Pink Grapefruits; 1 small Honeydew Melon; Juice of 2 Lemons; small piece of muslin; 5 lb Granulated Sugar; 5 pints cold water
Wipe the pink grapefruits with a damp cloth, score the skins into four and peel them off. Remove any pith from the skins and chop it very finely. Remove any pith from the grapefruits and put it in the muslin along with the pips. Chop the fruit finely. (I sometimes liquidize the fruit.) Turn the pulp, peel, pips and pith in muslin bag and any juice into the preserving pan or large pot and add the 5 pints of water. Stir well while bringing to the boil. Cover and simmer the fruit until it has softened and transparent (about 1 hour to 1½ hours). Meanwhile half the honeydew melon. Remove the seeds and discard. Scoop out the melon flesh, reserving any juice. Strain the pulp through a jelly bag or muslin overnight. Squeeze any reserve juice from the jelly bag and from the one with the pips and pith. Roughly chop the flesh of the melon and keep aside in a large bowl. Measure the juice from the grapefruit and put into a pan and add 1 lb of sugar for every pint of liquid. Stir it over a gentle heat until the sugar has been dissolved. Add the melon flesh and lemon juice. Bring to the boil and simmer, stirring frequently until testing stage has been reached (30-50 minutes). Skim the surface and leave to stand for 15 minutes. Stir before pouring into warm jars, label and cover as for jams.
Orange and Apricot Marmalade (Makes approx 6lb)
2 lb Oranges; 1 lb Dried Apricots; 2 Lemons; 6 lb Granulated Sugar
Wash the fruits well, half the fruit and squeeze it into a preserving pan retaining any pips or pith (membrane). Finely shred the orange and lemon peel and add the finely chopped fruit pieces to the pan. Chop the apricots up small (or mince them if desired) and add to the pan. Tie up the pith and the pips in a muslin bag and add to the pan of fruit along with 1½ pints of water. Bring to the boil gently and simmer for 1½ to 2 hours or until the peel is tender. Remove the muslin bag from the pan and squeeze any liquid back into the pan. Stir in the sugar and let it dissolve over a gentle heat for about 10 minutes or until fully dissolved. Bring to the boil and boil rapidly for 10-15 minutes and test for a set. Repeat the setting test every 1-2 mins until setting point has been reached. Carefully remove scum (Skim). Leave fruit to cool for approx 10 minutes. Stir before pouring into warm jars, label and cover as for jams.
Apple and Cider Marmalade (Makes approx 6lb)
4 lbs cooking apples, peeled, cored and sliced with cores and peel reserved; 1½ pints cider;
8 ozs stem ginger, chopped + 3 tablespoons ginger syrup from jar; 2 lemons, zest and juice;
3 lbs granulated sugarPut apple cores and peel in a muslin bag. Place apple slices, muslin bag and cider in a preserving pan or large pot and simmer over a low heat until fruit is soft. Remove and squeeze the muslin bag well into the pan. Discard the bag then add ginger and ginger syrup, lemon zest, lemon juice and sugar to the pan. Stir slowly over a gentle heat until all the sugar has been dissolved. Bring the mixture to a rolling boil and boil rapidly until setting point is reached (approx 15-20 mins). Cool slightly for 10 mins. Stir before pouring into warm jars, label and cover as for jams.
Peach, Orange and Brandy Marmalade (makes approx 6 lb)
3 lbs Oranges and Lemons; 1½ pints water; 1 teaspn Bicarbonate of soda; 15oz can of peaches, (drained and chopped); 5 lbs sugar; 2 tablespns Brandy
Remove the citrus skins in quarters. Shave off and discard about half of the white pith. Shred the skins very finely and place in a large pan with the water and bicarb of soda. Bring slowly to the boil and simmer for about 10 minutes or until the skins are soft. Cut up the peeled fruit and discard the remaining pips and pith. Add the pulp and juice from the oranges and lemons to the chopped peaches and cooked rind and simmer covered for about another 20 minutes. Add the sugar and stir until dissolved, then bring to a rolling boil and boil rapidly for a further 10 minutes. Test for setting and boil a little more if necessary. Stir in the brandy when setting point has been reached. Cool and skim. Stir to prevent the fruit from floating to the top. Pour into warm jars, label and cover as for jams.
Nutty Three Fruits Marmalade (Makes approx 5 lb)
6 Satsumas or Clementines; 4 Lemons; 6 Limes; Granulated Sugar; 1 oz shelled flaked almonds.
Wash the satsumas, lemon and limes and finely shred the peel of 4 of the satsumas. Remove the peel from 4 of the limes and 2 lemons and shred finely and put it in a pan with 4 pints of water. Halve and squeeze the remaining fruit and retain the juice. Chop the remaining fruit putting fruit and skins in a muslin bag and tying it securely to form a small bag. Add the muslin bag to the water and peel, bring the pan to the boil and simmer for approx 1½ hours or until the peel has softened and the liquid has reduced by half. Remove the musling bag and squeeze well to remove any juices. Measure the liquid and peel that is left and allow 1 lb of sugar for every pint of water mixture and bring to the boil gently, stirring, until all the sugar has been dissolved. Remove any scum carefully and leave marmalade to cool for 10-15 minutes. Roughly chop the flaked almonds (if desired) and stir in before pouring into warm jars, label and cover as for jams.
Rum 'n' Raisin Marmalade (makes approx 6 lbs - this chunky marmalade is a cheap and delicious way of using cheap Seville oranges in season)
4 lbs Seville Oranges; 3 Lemons; 1 lb Raisins; 3 litres water; 6 lbs Granulated Sugar;
2 tablespoons black Treacle; 1 tablespn Rum essence (or 4 tablespns real spirit if desired)Wash and finely chop all the fruit, removing pips if any. Place the fuit in a preserving pan or large pot along with the raisins and water. Bring to the boil and cook uncovered for about l hour or until the fruit is tender and the liquid is reduced by half. Reduce the heat and add the sugar and treacle and stir until dissolved. Boil rapidly until setting point is reached (about 1 hour). Test on a plate until it wrinkles..if not continue boiling and test every 10 minutes. Stir in the rum essence and continue to boil for two minutes. Allow to cool and spoon into warm jars then label and cover as for jams.
Grapefruit and Whisky Marmalade (Makes 4-5 lbs)
2 lbs Pink Grapefruit; 1 lb Lemons; 3 pints water; 4-6 Tablespoons Whisky;
2 lb Granulated Sugar; 1lb Demerara SugarWipe fruit, half and squeeze out juice and pips. Strain and put juice into a large preserving pan or pot. Scoop out the fleshy part of the fruit from the shells. If the fruit has a thick skin cut away most of the pith and tie it up with the skin and the pips in a piece of muslin. Add to the pan. Add the finely sliced skin to the pan with the water, and bring to the boil and simmer for 1-1½ hours until the peel is quite tender..it should disintegrate when squeezed between two fingers. Squeeze the juice from the bag and discard the bag. Add all the sugar and dissolve it over a gentle heat then bring to a rapid boil and boil until setting point has been reached (approx 5-10 minutes). Keep testing about every 3-5 mins until set properly. Leave to cool for 15 minutes and spoon into warm jars then label and cover as for jams.
Grapefruit and Pineapple Marmalade (makes approx 3-4 lb)
1 Pink Grapefruit; 3 Lemons; 1 lb Pineapple or 425gram can of pineapple can be used; 2 pints water; 2 lb Granulated sugar
Wash Grapefuit and lemons and half. Cover with 1 pint of water and simmer in a pot for an hour until fruit is soft. Allow to cool then scoop out the flesh of the fruit retaining the pith, pips and skins and place in a separate pan. Add the remaining pint of water and simmer pith and pips for a further 30 minutes. Meanwhile chop the softened peel and add to the remaining water with the peeled, cored and finely chopped pineapple (NOTE: if canned pineapple is used drain and make up the juice from the can to make the pint of water. Chop the canned pineapple up finely.) Strain the liquid from the pith and pips and add to the pan. Simmer 5-10 minutes to soften pineapple. Add sugar over a gentle heat and stir until dissolved. Bring to the boil and boil rapidly for approx 15 minutes and test for setting. Test for setting every 5 mins until set. Leave to cool for 15 minutes and spoon into warm jars then label and cover as for jams.
