RECIPE: Citrus Marmalade

Recipe by Lyttleton Kitchen

Image by Maja Baska

Citrus marmalade. We love making this in the store when we have lots of different kinds of citrus to use up. All varieties of lemon, orange, lime, grapefruit and mandarin are brilliant here and can be used interchangeably depending on the season and what you have available. 

Ingredients

About 1.6kg citrus fruits

1.5 L (6 cups) water

2 lemons

1.5kg (6 cups) sugar

Method

Cut fruit into quarters and slice finely (you can use a mandoline or food processor).

We don’t mind the pips at Lyttelton as they help the jam set, but if you are working with fruit that has lots of pips (like seville oranges) you might need to take some out to maintain flavour and texture.

Put into a large bowl and cover with the water. Allow to stand overnight.

Tip the fruit and water into a large pan, bring to the boil and simmer covered until the rind is very tender (40-60 minutes depending on how finely you have cut the rind).

Add the sugar and stir until it has dissolved. Increase heat and boil until setting point (104.5c) Around 30-45 minutes. You can also check if it has set by placing a spoonful of jam in a saucer/plate and place in the freezer to cool down. If it gels it is ready but if it is runny/dripping keep boiling. 

When it is done pour into hot sterilised jars.