Three Fruit Marmalade

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Last week I made an enormous double batch of three fruit marmalade - 16 jars.  This quantity should last us at least a year as well as providing gifts for any of my marmalade-loving friends.

Three fruit marmalade is probably my favourite kind of marmalade because it doesn't taste too sweet.

I modify the recipe below slightly by slicing the lemon finely and cooking it along with the orange and grapefruit.  I don't juice the lemon and I don't remove the lemon skins after soaking as the recipe suggests.

For all my jam-making I re-use jars saved from other products.  You can read an earlier post on saving and sterilising jars here.

This marmalade recipe comes from the Australian Women's Weekly Cookbook, 1970.


Three Fruit Marmalade
1 large orange
1 large grapefruit
1 large lemon
3 1/4 pints (1.95 L) water
sugar (approx. 4 1/2 pounds/2kg sugar)

Wash fruit, slice orange and grapefruit finely; using skin, pith and flesh; discard seeds.  Roll lemon well with the palm of the hand until skin is soft, halve lemon and extract juice, discard seeds.  Place fruit (including the lemon halves) into large saucepan with the water, cover, bring to the boil, add lemon juice, simmer 30 minutes, cool.  Pour mixture into large crockery basin, cover, stand 36 hours.

Remove lemon skins, measure fruit mixture, allow 1 cup sugar to each cup of fruit mixture, add extra 1 cup of sugar.  Heat fruit mixture, add warmed sugar, stir over low heat until sugar dissolves.  Increase heat, boil rapidly until marmalade jells when tested on a cold saucer, approximately 30 minutes.  Allow to stand 5 minutes before pouring into hot sterilised jars, seal.