“This recipe can be adapted by using different types of fruit - depending on how sweet or how 'tart' you like your Marmalade: Pink grapefruit/White grapefruit; Seville orange/Sweet orange; Peel of Seville orange/Peel of Sweet orange. Cost of ingredients @ January 2009 £2.......sweet hey?”
1hr 45mins
5 jars

Ingredients Nutrition


  1. Place two small plates in the freezer!
  2. Halve the fruits ( from pip to base -- North/South!) & cut each half into 5 segments (approx) Tie all pips in small cotton/muslin square.
  3. Take a small paring knife & remove the flesh (as if preparing a melon) & place into a measuring jug - juices too! Approx Measure will be 1pint/20fl oz/500ml. Liquidise & place in pan.
  4. Add 3 times amount of cold water eg. 1pt pulp to 3pts water. Add pips.
  5. Cut each segment of peel into 3 or 4 thin strips lengthways & then cut across in large or small pieces and place in the pan. Only use half seville peel for sweeter taste!
  6. Bring to the boil & allow to SIMMER for 20 minutes Remove 'scum' carefully and stir gently once or twice.
  7. Increase heat slightly & allow to BOIL - gently! for a further 20mins.
  8. Add sugar & return to the heat. Allow to BOIL for approx 20mins. Skim & stir occasionally.
  9. Test by placing a small amount on a cold plate, run finger across, marmalade should 'ripple slightly' on surface and stay divided. Appearance at this stage will still be be 'runny' -- but plate should remain visible - if only just!
  10. (Chopped ginger can be placed into 1 or 2 of the jars at this stage) Stir to distribute after adding marmalade.
  11. Pour carefully into sterilised jars - take great care at this stage - I pour straight from the pan but you may choose to use a small jug. Cover and hide it! -- or if you're feeling generous and can bear to part with it, share it with friends & family! It's yumcious!

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