I made this recipe for the first time probably 20 years ago, and I still remember it, so that’s how good it is. So different than store bought, give it a try.

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  • Course Fruit Preseves, Jams and Jellies, Sides
  • Cuisine British
  • Keyword 5 Ingredients or Less, Delicious, Flavor, Simple, Sunday Tea, Sweet, Tasty
Servings Prep Time Cook Time
12 20 minutes 20 minutes
Passive Time Total Time
40 minutes
Servings Prep Time Cook Time
12 20 minutes 20 minutes
Passive Time Total Time
40 minutes
Tips
Try to get fruit with seeds, the seeds contain pectin which helps the marmalade set.
Degree of Difficulty
Easy
Ingredients
  • 1 large pink grapefruit zested and juice
  • 1 large orange (2 oranges if no grapefruit) zested and juice
  • 1 large lemon zested and juice
  • 1 cup water
  • equal amount of sugar to water after cooking
Servings:
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Zest grapefruit, orange and lemon.
  3. Put zest in a small sauce pan and barely cover with water, bring to a boil.
  4. Strain Water from zest, cover with water again and simmer for 10 minutes.
  5. Separate fruit from membranes and pith; save juice, fruit and seeds.
  6. Put seeds and the fruit pulp in a small sauce pan with enough water to cover, bring to a boil then simmer for about 20 minutes, or until reduced by 1/3
  7. Strain pulp through a fine sieve and measure liquid.
  8. Measure an equal amount of sugar to the remaining amount of liquid, combine with liquid and return both to a small sauce pan.
  9. Add zest to sugar and liquid, bring to a boil, then reduce heat and simmer for 15 minutes.
  10. Place in sterilized mason jars, cap and allow to cool.

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