3-fruit jam spread
- 1 grapefruit
- 2 oranges
- 1 lemon
- 2.5L cold water
- 2.5kg caster sugar
- Cut ends off the grapefruit, oranges and lemon. Cut all fruit in half lengthways, and thinly slice crossways, reserving the seeds. Wrap all seeds in a muslin pouch and tie up with unwaxed kitchen string. Place all the fruit slices, muslin pouch and water in a large bowl, cover with plastic wrap and leave in a cool place to infuse overnight.
- The next day, remove the muslin pouch from the bowl and transfer the fruit and water mixture to a large, heavy-based saucepan. Bring to the boil over medium-high heat. Boil the mixture, stirring occasionally, for approximately 45 minutes, or until the rind is tender.
- Meanwhile, preheat oven to 120 degrees Celcius. Place sugar in shallow ovenproof dish and put in oven. Leave in for approximately 10 to 15 minutes, stirring once, until the sugar is heated through.
- Reduce saucepan heat to medium-low. Add warm sugar to the pan and cook, stirring, for 10 minutes or until sugar dissolves. Increase heat to medium-high and boil gently, stirring occasionally. Use a metal spoon to remove any debris that rise to the surface. Continue this routine for about 50 minutes or until mixture thickens to setting point.
To test if mixture is at setting point
Place a small plate in the freezer for 5 minutes to chill. Spoon some of the marmalade mixture onto the plate. Return plate to the freezer again for 2 minutes. When the marmalade has cooled, touch with your finger to check if the mixture is set and gel-like. If not, continue cooking, testing every 5 minutes.
Once it’s reached setting point
Remove marmalade from the heat and set aside for 5 minutes. Wash your preserving jars thoroughly in hot soapy water, rinse and set upside down on a dish rack. Stir marmalade to evenly distribute the fruits, ladle into the clean, dry jars and turn upside down for 2 minutes after sealing them. Turn upright and set aside until cooled, then label them and store in a cool, dark place.