About this recipe: This refreshing marmalade is a good way to use up bruised or squashy citrus fruits.
*Seville oranges, which are available in late January / February, have a particularly good flavour for marmalade making. You will need about 1kg of fruit. *If you haven't got a sugar thermometer, spoon a little of the marmalade onto a chilled saucer, cool for a few seconds then push a finger across it. If the surface wrinkles, it has reached setting point. If not, boil the marmalade for a further 5 minutes, then test again.
This is a lovely recipe!As a complete novice to marmalade making Id love to ask a question firstly is it ok not to use all the peel from all the fruit my gang wont eat peel at all so I didnt put it all in Im wondering if thats why I got only a jar and a half,the marmalade itsself is lovely,Im sorry if this sounds silly but ive never done it beforeso I dont know,maybe its just meant to be a small quantity!Anyway thanks for sharing it really is lovely!I realise I made a big mistake here I got confused in the metric measurment I didnt realise 1.75kg was nearly 4 lbs of sugar I put in half that! - 11 Apr 2012
Really lovely recipe, easy too. Thank so much for posting. Oh for the previous reviewer, i dont like a lot of peel either so as soon as i stop cooking I stick in a sieve and strain out a large amount of the peel, making sure to squeeze out any residual marmalade before i discard it. The family love it! - 13 Jan 2013
Lovely recipe. Easy to follow instructions. It's the first time I've made marmalade as I was given four grapefruits and I will do it again. - 15 Nov 2013