4-Fruit Marmalade
One of Le Manoir’s treasured recipes since we opened our doors in 1984, our marmalade is served with breakfast and with afternoon tea. This recipe is delicious and, I believe, foolproof. As the season for Seville oranges is quite short, I have created a recipe that uses several different citrus fruits.
This recipe is from my cookbook: Simply Raymond: Kitchen Garden
Ingredients
- 1Pink Grapefruit
- 4Oranges
- 2Lemons
- 1Lime
- 400mlWater
- 5gPectin powder for Jam-making
- 500gCaster sugar
- 100mlWater
Method
- 1
First, place a small plate or saucer in the fridge to chill – it will be used when it comes to testing the marmalade. Alternatively, use a cooking thermometer. With a sharp knife, peel the grapefruit and 2 of the oranges, remove the pith, and discard and cut the fruit into quarters. Quarter the unpeeled lemons, limes and the 2 remaining oranges. Set up your food processor with a thick slicing disc (4–6mm). Force the fruit and pulp through the processor on full speed. Transfer the prepared fruit pulp to a heavy-based large saucepan and pour in the 400ml water. Bring to the boil and then reduce the heat slightly to a gentle boil (it will take about 35–40 minutes in total).
- 2
Stir regularly to ensure the fruit does not catch on the bottom of the pan. (It is important to cook the fruits thoroughly before adding the sugar, as this will ensure the pith and zests are translucent and soft.) Meanwhile, in a small bowl mix the pectin and a tablespoon of the sugar, then mix in 100ml water and leave for 5 minutes. (This mix prevents the pectin from forming lumps, as it is evenly dispersed and sticks to the sugar granules.) When the fruits have been cooking for about 10 minutes, stir in the pectin mixture little by little. Continue to stir the fruit every couple of minutes for about a further 30 minutes, until it reaches 102°C (215°F).
- 3
Put a tablespoon of the marmalade onto the chilled plate and place this in the fridge for about 5 minutes. Reduce the marmalade in the pan to a simmer while you wait to see if the marmalade ‘tester’ sets in the fridge. If the marmalade isn’t quite setting, do not despair. Simply bring the marmalade in the pan back to the boil for about 5 minutes, and then repeat the set test. Transfer the marmalade to four small jars, cover with tight-fitting lids while the marmalade is hot, and leave to cool overnight, so that the pectin sets firm. Store in a cool, dark place. If unopened, this marmalade should keep for a couple of months. Once opened, refrigerate and consume within 2 weeks.
Chef's Tips
“This is a great marmalade to make in small batches if you have citrus fruits to use up. A food processor speeds up things, of course, but if you wish to test your knife skills, simply coarsely chop the fruits to a pulp, and finely slice the zest into strips (about 1cm).
Cooking is always an expression of care and generosity. Enjoy this dish.
Bon appétit!