


3 fruit marmalade
INGREDIENTS
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1.5 medium lemons
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1.5 medium oranges
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1.5 medium grapefruit
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1 pint boiling water
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5 tbslp maple syrup
METHOD
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Wash the fruit and cut into quarters and slice thinly
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Place the fruit in a large heatproof bowl
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Add boiling water and leave to stand overnight – this helps to extract the maximum amount of pectin from the fruit, which will give a better set and soften the skins
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Cook in a large pan on medium heat for 1½ hours
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Add syrup and stir until dissolved, cook on full for 20 mins until setting point reached, stirring every 5 minutes
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To test for setting put a tsp on cold saucer and allow to stand for 2 minutes then push the surface with a finger, if the skin wrinkles then the marmalade is ready, if not cook for a further 2 minutes then test again
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Spoon into jars and allow to cool, seal and label
