Three Citrus Marmalade
An Original Recipe by Not Quite Nigella
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3 large oranges
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4 limes
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4 lemons
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4 cups sugar
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1 litre water
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1 inch piece ginger, cut into slices
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Sterilised jars*
Step 1 - Cut fruit in half and squeeze out the juice over a sieve. Reserve the pips and place in a little muslin pouch.
Step 2 - Chop the skins and pith-if you don't like it bitter, use less pith and blanch the skins and pith in boiling water briefly, otherwise keep as it is or do a 50/50 mix if you like it mildly bitter. You don't want the peel mushy.
Step 3 - In a large heavy bottomed pot cook fruit juice, pulp, peel and pith with the muslin pouch for one hour until soft. Add sugar and water and simmer for 45 minutes to 1 hour until thick and syrupy. Remove the muslin pouch containing the seeds.
Step 4 - To can, ladle into warm, sterilised jars with canning lids leaving about half an inch between the top of the marmalade and the lid as it expands when heated. Remove any air bubbles by running a knife around the edge of the jar and clean up the sides. Make sure that the lids are on tight but not too tight-just use your hands to tighten them and not a tightening tool to do so. A rack is easier to remove the jars too and also to prevent the glass touching the bottom of the pot. Place in a large pot or saucepan that can hold all of the jars and fill with enough water to cover the lids by an inch and simmer. Boil the jars for 10 minutes. Note: if you are a high altitude, i.e. above 2,400 metres of 8,000 feet above sea level, boil for 20 minutes.
Step 5 - Allow to cool for a few minutes and then remove and stand at room temperature for 12 hours. Check that the seal has worked by pressing down on the centre-if it doesn't pop back then the seal has worked. Otherwise you will need to refrigerate it and consume it quickly.
*To sterilise jars, heat the jars and lids in a 180C/350F oven for 10 minutes. Having them warm also reduces the chance of the glass breaking with the hot marmalade.