This recipe is for Four Fruit Marmalade from Sarah Randell. Sarah is the author of Marmalade; A Bittersweet Cookbook (Saltyard), so she knows her marmalades! She is also the Food Director of Sainsbury’s magazine, author of Weekend Baking, co-author of The Campervan Cookbook and Campervan Coast. Thank you Sarah for giving this recipe to Accumul8, and you can follow Sarah on Twitter here

Four Fruit Marmalade from Sarah Randell.

Makes 9 x 340g jars

A chunky marmalade with bags of fruity flavour which often proves to be a very popular choice with men.


500g bitter Seville oranges

2 pink or ruby red grapefruit

3 lemons

1 sweet orange

2.25kg golden granulated sugar


Put all the whole fruit except the sweet orange into a preserving pan and add water to cover. If you have one, place a large saucepan lid on top of the fruit to keep it submerged. Either way, bring to the boil, then reduce the heat and simmer the fruit for 1½–2 hours, or until tender – you should be able to pierce the skins easily with the point of a small sharp knife.

Lift the fruit out of the pan (tip the cooking water into a bowl) and when it is cool enough to handle, pierce the ends of all the fruit and gently squeeze out the excess juice into a large measuring jug – this avoids the juice running all over the board.

Now, slice all the peel with the flesh intact, adding any excess juice to the measuring jug and discarding the buttons from the fruit.

I cut the oranges and lemons into quarters first and the grapefruit into eighths before slicing them. I aim for a 3–5mm shred. Flick out (and discard) the pips into a small bowl as you go and return all the sliced fleshy fruit to the preserving pan. Fish out any pips from the juice in the measuring jug too.

Squeeze the sweet orange and add the juice and any fleshy bits from the squeezer to the measuring jug. Next, add enough of the fruit cooking water to the jug to make a total of 1.5 litres – make up the difference with water if necessary.

Tip this liquid and the sugar into the preserving pan along with any juice that has formed around the pips in the bowl – you can discard the pips now.

Heat the marmalade over a low heat, stirring to dissolve all the sugar. Bring the marmalade to a rolling boil and boil it for 35–45 minutes, or until the marmalade has reached setting point, I use the wrinkle test to test this.

For the wrinkle test, put a few saucers in the freezer and spoon a little hot marmalade onto a saucer. Leave it for a minute and if the marmalade is set, it will move slowly when you tilt the saucer and the surface will wrinkle when you push your finger into it. If setting point hasn’t been achieved, boil the marmalade for a further 5 minutes and test again on another saucer.

When ready, take the pan off the heat and leave the marmalade to settle for 15 minutes before transferring to hot sterilised jars

Recipe reproduced with kind permission of Sarah Randell

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