2 each Seville oranges, yellow grapefruit, and limes, unwaxed
4 large lemons, unwaxed
3kg (6½lb) preserving or granulated sugar
Directions
Step 1
If you can't get unwaxed fruit, rub with a tiny drop of washing-up liquid, rinse well and dry. Weigh the fruit - you need around 1.6kg (3½lb) in total - then cut in half. Squeeze by hand or with an electric juicer to extract as much juice as possible, then pour into a jug through a sieve to catch any pips. Put pips to one side.
Step 2
Cut the halves into quarters. Cut away the membrane and add to the pips, then cut away a thin layer of pith and add to the pips. Chop the peel into thin strips and tip into a preserving pan. Cut out a 35.5cm (14in) square of muslin, pile pips, membrane and pith in the middle, gather up and tie with a 45.5cm (18in) piece of string.
Step 3
Tie the muslin bag to the pan handle, so it hangs near the bottom of the pan. Add the juice and 3 litres (5¼ pints) cold water. Bring to the boil, then simmer for 2hr without a lid or until the peel is very, very tender and the liquid has reduced to around 1cm (½in) depth. Skim off any scum during cooking and discard.
Step 4
Preheat the oven to 110°C (90°C fan) mark ¼. Warm the sugar in a large roasting tin for 20min. Add to the pan and stir until dissolved. Rest a warmed sugar thermometer in the liquid, bring to the boil, then reduce the heat and bubble until the temperature registers 104°C jam stage'. Cook at this temperature for about 10min.
Step 5
Meanwhile, put three saucers in the freezer ready to test for setting. Take the pan off the heat and put 1tsp marmalade on the saucer, then return to the freezer for 1-2min. Tip the saucer up - the marmalade is ready when it doesn't move. If it does move, continue to boil, testing at 5min intervals as you go.
Step 6
Position a non-stick funnel on top of clean, warm jars and use a ladle to pour in the marmalade. Cover with waxed discs, wax side down. Wipe a clean damp cloth over Cellophane discs and use to top jars, wet side up, to create a tight seal. Secure with elastic bands. Label and store in a cool, dark place for up to one year.
A preserving pan is essential for its size and shape - it helps the evaporation process, ensuring the finished marmalade isn't too runny.
Take the guesswork out of getting the perfect set by using a sugar thermometer.
Wash jars in warm soapy water and put in a sink filled with freshly boiled water. Leave for 5min, then carefully remove and invert on a baking sheet. Dry in the oven at 110°C (90°C fan) mark ¼ for 20min.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
