This Tangy Four Fruit Marmalade is the answer to all of your breakfast troubles! Marmalade is the heart and soul of my kitchen, and last summer I made a HUGE (I mean huge) batch of this Tangy Four Fruit Marmalade and it was like being able to enjoy sunshine alllllll year round. I just finished the last jar this morning and decided it was high time that I shared the recipe with you guys.
I could eat this marmalade for every meal of the day. Instead of using your everyday Seville oranges to make this marmalade, we’ve decided to switch things up a little and use FOUR DIFFERENT CITRUS FRUITS. The result is *chef’s kiss*. It is simply divine and you simple have to try it! If you love citrus as much as I do, this ones for you.
The original recipe for this marmalade made an extremely large batch of about 16 x 370ml jars (almost 6 litres of marmalade…) but it will last you a whole year and save you some cash along the way (no more nasty store bought marmalade). For your benefit, I have divided my original recipe by two (2) so you can expect to fill 8 x 370ml jam jars and provide yourself with around 3 litres of marmalade. Feel free to change up the amount you make if you wish!
The trick to a good marmalade…
The trick to a good marmalade is firstly, to make sure your citrus fruits are organic and as locally sourced as possible. I get my fruits from a veg box or local farm shop, making sure that they’ve been grown organically and locally (this not only makes the food you make more special, it also TASTES FAR BETTER and is soooo much better for the environment).
Second things second, make sure you soften the skins of your citrus plenty. To do this, I like to boil my fruits for a good couple of hours until the skins can be easily pierced with a fork. This way you won’t have chewy marmalade. Once the fruit is nice and soft, slice it chunky or shredded, however you like! My family love a good chunky marmalade.
Now, my secret ingredient for a really amber, rich looking marmalade is to add a little brown sugar to the mix. I tend to use a 1:3 ratio of brown sugar to jam sugar, meaning that you not only get a beautiful golden colour, but also the most amazing caramel flavour running allll the way through your batch of jam.
Once you’ve added everything, make sure you boil it down a gooden. I remember the first time I made marmalade, I hadn’t reduce the mix enough and I woke up the next morning to pourable jam (oops). Whilst I do tend to make my jams on the runny side (they don’t need as much sugar that way) I do like a good soft set marmalade. Once at the correct jam temperature, pour into sterilised jars, pop on the lids, and leave to seal for 24 hours.
For this recipe, I used twist top jam jars. To sterilise twist top jam jars I simply place them in the oven at around 140C for 10-15 minutes until they’re super duper hot (but don’t touch them!) and soak the lids in boiling water in the meantime. If you want a full blog post on different tips for jamming, preserving, and jars, let me know!
How do you like to enjoy your marmalade? Let us know! If you make this Tangy Four Fruit Marmalade make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful weekend, happy May, and I wish you a safe and warm Spring! I look forward to hearing from your soon!
Tangy Four Fruit Marmalade
- 1kg citrus fruits*
- 1.5kg jam sugar
- 500g light brown sugar
*I used 2 oranges, 1 bloog orange, 1 grapefruit, and 2 lemons
Cooking the fruits:
- First of all, give your chosen citrus fruits a good wash. Gently remove the wax from the skins using a scrubbing brush then give them a good rinse.
- Once your fruits are washed, place them in a large saucepan along with 1-2 litres of water, to cover (this will depend on how large your saucepan is but I recommend using as big a saucepan as possible).
- Bring the contents of the pan to a boil, then reduce to a simmer and cook the fruits for around 2 hours until the skin of the fruits is super soft and can easily be pierced with a fork.
- At this point, carefully remove the fruits and leave them too cool until cold enough the handle. Make sure you keep the water leftover in the saucepan, as we need this for later.
Making the marmalade:
- Once the fruits are cool enough the handle, thinly or thickly (your choice) slice them into shreds of your desired thickness. I like mine to be quite chunky.
- Save the juice! For this, make sure you cut your fruits inside a bowl or dish to trap any of the juices that are released. Remove any pips and place them is a square of muslin cloth.
- Tie the cloth into a bag using a piece of string (long enough so that the cloth can be tied to the handle of the saucepan whilst the pips are submerged).
- Place a small plate in the freezer to test the marmalade later. Bring the contents of the saucepan back to the boil, then reduce to a medium heat.
- Add the bag of fruit pips and let the water boil gently for 10 minutes. Then remove the pip bag and add the chopped fruit and juice.
- Bring to the boil and continue to boil until the mixture has reduce by a third (1/3). Stir occasionally.
- Once the mixture has reduce by a third, add in the sugar and stir in completely until fully dissolved. Increase the heat and boil rapidly for around 20 minutes or until the correct jam temperature has been reached (to test this, use a jam thermometer).
Canning the marmalade:
- Whilst the marmalade is coming to the correct temperature, prepare your jam jars (see my marmalade tricks above). You will need around 8 x 370ml jars for this recipe, but prepare a few more just in case.
- To test whether the marmalade is ready for canning, retrieve the plate that we put in the freezer earlier and place a spoonful of the marmalade on it. If a skin forms on the marmalade and wrinkles when the plate is tipped, then it’s ready!
- If not ready, continue to boil down the marmalade until it is. Make sure you don’t OVER BOIL however, otherwise you’ll end up with really chewy marmalade (this takes some boiling though so don’t worry).
- Once ready, remove the marmalade from the heat and leave to cool for a couple of minutes until it stops bubbling. Carefully spoon the marmalade into the HOT sterilised jam jars.
- Use oven gloves to carefully put the lids on the jars and leave them to seal and cool completely for 24 hours. Do not move the jars during this time.
- Once the marmalade is cooled and set, and the jars are completely sealed, label the jars with the contents and the date of preservation. Store in a dark, cool, and dry place for up to 12 months. Once opened, store in the fridge and use within 1 month.
- Enjoy on freshly baked bread or marmalade buns, topped with vegan cream cheese and lashings of marmalade! Enjoy!