Three-fruit marmalade

Three-fruit marmalade

For a winning breakfast, make this wonderful three-fruit marmalade. You can try it with chunky peel or fine-cut shreds, depending on which texture you prefer.

4 out of 5 stars(2) Rate this recipe
  • Serves10
  • CourseAccompaniment
  • Prepare30 mins
  • Cook2 hrs 30 mins
  • Total time3 hrs
  • Plusovernight soaking

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 white or pink grapefruit
  • 2 unwaxed lemon
  • 1 orange
  • kg granulated sugar


  1. Wash and dry the fruit, then halve and squeeze the juice into a jug. Scoop out the pips and white membrane from the fruit halves with a spoon or small knife and tie together in a muslin bag. Finely chop the peel – either with a knife or in a food processor.

  2. Place the peel, muslin bag and squeezed juice in a preserving pan. Add 1.4 litres cold water and leave overnight to soften.

  3. The following day, bring the mixture to the boil and simmer gently, uncovered, for 1½-2 hours until the fruit is tender and the contents of the pan have reduced by half.

  4. Warm the sugar in a roasting tin in a low oven (150ºC, gas mark 2) for 5-10 minutes. Meanwhile, remove the pan from the heat, take out the muslin bag and squeeze firmly between 2 plates to remove all the liquid – this contains the pectin and is important for a good set. Add the sugar and stir until dissolved. Return to the heat and bring to a fast boil. Test for setting point after 10 minutes: place a little marmalade on a chilled plate, run a finger through it – if it wrinkles, it’s ready. If not, return to the heat and check again every 5 minutes or so until set.

  5. Skim foam from the surface with a spoon, then cool for 5-10 minutes until a skin forms on the surface. Stir to distribute the peel, then pour into warm, sterilised jars. Seal, label and store in a cool, dark place for up to a year. Once opened, store in the fridge for up to a month.

Cook’s tip

To sterilise the lids and jars, wash in warm soapy water and rinse well. Place the jars in a preheated oven at 150ºC, gas mark 2 for 10 minutes until dry. If using Kilner jars with rubber seals, boil the seals instead of putting in the oven with the jars.


Typical values per serving when made using specific products in recipe


182kJ/ 43kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars2 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars