About this recipe:This delightful lemon marmalade is an exquisite alternative to to the traditional orange marmalade. Although Paddington Bear may not approve of the lemons taking centre stage, together with the sweet orange and the grapefruit, the end result is perfectly balanced, has a great depth of colour and is a wonderful way to enjoy the winter citrus bounty throughout the year. Spread over toast, teacakes or indeed, enjoy in sandwiches.
In a large saucepan or preserving pan, combine the whole lemons, orange and grapefruit. Cover with 1.8L of water and bring to the boil. Reduce the heat and simmer for about 1 hour until the fruit is soft. Remove from the heat and drain, reserving the liquid.
When the fruit has cooled, halve the lemons, orange and grapefruit, and scoop out the flesh and pips. Scrape as much of the white pith away from the peel as possible and place the pith, pips and flesh into a muslin bag securing with kitchen string.
Finely chop the remaining peel and return to the pan. Measure out the reserved liquid and top up with water if necessary to make 1.8L, and add to the pan along with the muslin bag. Add the sugar and stir over a low heat until dissolved.
Bring the marmalade to the boil and cook for 30 minutes, skimming off any froth that rises to the surface. Remove the muslin bag and squeeze as much liquid out as possible, discard. Begin testing for the setting point by dropping a small amount of the marmalade onto a cold plate. If you push it with your finger and it wrinkles, it is ready.
Once the setting point is reached, spoon the marmalade into hot, sterilised jars leaving 1cm of head space. Top jars with tightly fitting lids.
Leave the marmalade overnight until cold to ensure a good set.