Dee’s Delicious Marmalade

A family favourite, this delicious marmalade can be used on toast or even as a base for ham glaze – yum! Makes approximately four medium jars.



•    Approximately 1.3 kg of citrus fruits - a mix of lemons, grapefruit, oranges etc 
•    6 cups water
•    3 cups sugar (can adjust according to the tartness of your fruit)
•    Vegetable peeler or paring knife
•    Small plate/saucer
•    Four medium jars with lids (sterilise in the oven)



1. Put your small plate/saucer into the freezer (to test the setting point later)

2. Take your vegetable peeler or small paring knife and remove the brightly coloured zest from half of the fruit (ensure no pith is left on the zest).

3. Chop up your fruit – flesh only, ensuring you remove the skin and the white pith (should make 6 cups – add more if needed).

4. Add the finely sliced zest from half of the citrus fruit to a pot and cover with water, bring to the boil for a couple minutes. Strain and set zest aside.

5. Add chopped fruit and 6 cups of water to a pot and simmer until the water is reduced by half. 

6. Add in sugar and zest and stir until sugar is dissolved.

7. Bring to boil until setting point is reached (see below). 

8. Allow to cool slightly and remove any scum that has risen to the top.

9. Transfer into serialised jars and seal. 


It means that your jam is ready to be put into jars and will set nicely – e.g., not too runny and not too hard. The timing of this can depend on the amount of pectin in the fruit you have used.


Remove the pan from the heat and let the bubbles subside. Take your plate/saucer plate from the freezer and spoon a little liquid onto the plate, then return to the freezer for 1 min. Push the marmalade along the plate with your finger. If the setting point has been reached, then the marmalade surface will wrinkle slightly, and the marmalade won’t run back straight away. 

If it’s not at setting point, return to the heat and boil again for 2 mins before re-testing. Repeat until the setting point is reached. If you have a sugar thermometer, the setting point is reached at 105° degrees, but it’s good to do the plate test as well.

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