Mary Berry Three Fruit Marmalade Recipe

This Mary Berry Three Fruit Marmalade Recipe is a zesty and crystal-clear recipe, which features ruby grapefruit, bitter Seville oranges, and sharp lemons. It’s the perfect breakfast preserve, ready in about 24 hours (includes overnight soaking).

Mary Berry Three Fruit Marmalade Recipe Ingredients

• 1 large grapefruit (approx. 1 lb / 450g)
• 2 Seville oranges (approx. 12 oz / 350g)
• 2 lemons (approx. 10 oz / 300g)
• 4 pints (2.3 liters) water
• 4 lb (1.8kg) granulated sugar (or preserving sugar)

How To Make Mary Berry Three Fruit Marmalade Recipe

1. Prepare the fruit: Wash the grapefruit, oranges, and lemons thoroughly. Cut them in half and squeeze the juice from all the fruits. Pour the juice into a large preserving pan or a heavy-bottomed stockpot.
2. Collect the pectin: As you juice the fruit, save all the pips and the pith that collects in the squeezer. Scoop out the remaining thick white pith from the inside of the peel. Place all the pips and pith into a piece of muslin cloth (or a clean J-cloth) and tie it tightly with string to form a bag. This bag contains the pectin needed to set the marmalade.
3. Slice the peel: Slice the remaining fruit rinds (peel) into shreds. You can cut them into chunky strips or fine shreds depending on your preference. Add the shredded peel to the juice in the pan.
4. Soak overnight: Pour the 4 pints of water into the pan with the juice and peel. Submerge the muslin bag of pips in the liquid (tie the string to the handle of the pan to retrieve it easily). Leave the mixture to soak in a cool place overnight. This softens the peel and begins the pectin extraction.
5. Simmer until tender: The next day, bring the mixture to a boil. Reduce the heat, cover the pan, and simmer gently for about 2 hours. The peel must be completely soft and translucent before you add the sugar. If you add sugar while the peel is tough, it will remain tough forever. The contents of the pan should reduce by about half.
6. Dissolve the sugar: Remove the muslin bag, squeezing it firmly between two saucers or spoons to extract all the gooey liquid (pectin) back into the pan. Discard the bag. Add the sugar to the pan. Stir over low heat until every grain of sugar has dissolved.
7. Rapid boil: Once the sugar is fully dissolved, increase the heat and bring the marmalade to a “rolling boil” (a boil that cannot be stirred down). Boil vigorously for about 15-20 minutes.
8. Test for setting point: Remove the pan from the heat. To test the set, place a teaspoon of the hot marmalade on a chilled saucer. Let it cool for a minute, then push it with your finger. If the surface wrinkles, the setting point has been reached. If not, boil for another 5 minutes and test again.
9. Pot and seal: Skim off any scum from the surface (adding a small knob of butter helps disperse it). Let the marmalade cool in the pan for 15-20 minutes to thicken slightly (this prevents the peel from floating). Ladle into warm, sterilized jars, cover with wax discs, and seal with lids.

Recipe Tips

• The Muslin Bag: Do not skip the bag of pips. Citrus pips are high in pectin, which is the natural setting agent. Squeezing the bag back into the pot is the most crucial step for a firm jelly.
• Seville Oranges: These are best for marmalade due to their high pectin and bitter flavor. If they are out of season, you can use regular oranges, but reduce the sugar slightly and add an extra lemon for acidity.
• Sugar Thermometer: If you prefer using a thermometer over the “wrinkle test,” the setting point for marmalade is 104.5°C (220°F).
• Clear Jelly: To ensure your marmalade is crystal clear, do not let the mixture boil until you are absolutely certain the sugar has dissolved. Boiling undissolved sugar creates a cloudy preserve.

What To Serve With Mary Berry Three Fruit Marmalade

This complex, bittersweet preserve elevates simple breakfast items.

• Buttered Toast: The classic pairing.
• Scones: A sharp alternative to strawberry jam.
• Glaze: Perfect for glazing a roast chicken or duck.
• Porridge: A spoonful swirled into oatmeal adds zest.

How To Store Mary Berry Three Fruit Marmalade Recipe

• Pantry: Store unopened jars in a cool, dark, dry cupboard. Properly sterilized and sealed, they will last for at least 1 year. The flavor matures and improves after a few months.
• Refrigerate: Once opened, keep the jar in the refrigerator and use within 6 weeks.

Mary Berry Three Fruit Marmalade Recipe Nutrition Facts

• Calories: 50
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Total Carbohydrates: 13g
• Dietary Fiber: 0g
• Sugar: 13g
• Protein: 0g

Nutrition information is estimated per tablespoon.

FAQs

Try More Recipes:

• Mary Berry Seville Orange Marmalade Recipe
• Mary Berry Marmalade Loaf Cake Recipe
• Mary Berry Cherry and Coconut Cake Recipe

Mary Berry Three Fruit Marmalade Recipe

Author: Chloe Saidani Cooking Method:Boil Cuisine:British Courses:Breakfast

Difficulty:BeginnerPrep time: 45 minutesCook time:2 hours 30 minutesRest time: minutesTotal time:3 hours 15 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:50 kcal Best Season:Available

Description

A vibrant and traditional British preserve combining grapefruit, oranges, and lemons for a complex, bittersweet flavor and a beautiful amber glow.

Ingredients

• 1 large grapefruit
• 2 Seville oranges
• 2 lemons
• 4 pints (2.3L) water
• 4 lb (1.8kg) granulated sugar

Instructions

1. Juice all fruits; put pips/pith in a muslin bag.
2. Slice peel into shreds.
3. Soak juice, water, bag, and peel in a pan overnight.
4. Simmer for 2 hours until peel is extremely tender.
5. Squeeze bag into pan and discard.
6. Add sugar and dissolve slowly over low heat.
7. Boil rapidly for 15-20 minutes to setting point (wrinkle test).
8. Cool for 15 minutes, skim scum, and pot into sterilized jars.

Notes

• Scum: If a lot of scum rises to the surface during the boil, wait until the end to skim it off, or stir in a teaspoon of butter to dissolve it.
• Grapefruit: Removes the pith from the grapefruit carefully; if the pith is very thick, discard some of it to prevent the marmalade from becoming too bitter.

Keywords:Mary Berry Three Fruit Marmalade Recipe