I love breakfast. To be more precise I love marmalade for breakfast, preferably eaten with home made brown bread or chunky toast. I have to admit I hated marmalade and jam as a child. Marmalade looked like a thinner version of jelly without the sweet fruity flavour. Years later I ‘discovered’ marmalade and jam while staying with my aunts in Dublin. The homemade version of course!
I enjoy travelling and tasting new foods or and the wider variety of vegetables and fruit. But I always miss that special start to the day that is marmalade on brown bread! So now I make my own marmalade. Seville oranges , with their strong fruity flavour, make great tasting marmalade but are only available here for a few weeks in January and February. So I now make a 3 fruit marmalade using grapefruit, oranges and lemons that can be made year round! It is very easy to make.
Orange, lemon and grapefruit marmalade.
Water to cover the fruit plus 1 litre of water
2 lbs granulated sugar
2 tbsp of whiskey ( optional )
Place all the fruits in a large pot, cover with water.
Bring the water to the boil and simmer for 1 hour.
Take the fruit out of the water and allow to cool. Discard the water.
Cut the fruit into quarters , discard pips, and use a spoon to scoop out the pulp.
Place fruit , pulp and 2 oz of the 1 litre into a liquidiser.
If you like peel in your marmalade don’t liquidise all the skins. Finely chop some of the orange and lemon skins and place in a pot along with the liquidises pulp and juice. Add the rest of the 1 litre of water.
Boil for 10 minutes , then reduce heat and add sugar and stir till dissolved.
Boil rapidly for 15 to 20 minutes.
Pour into sterilised jars.