In reply to Dave Sandham.

Hi Janice. The Grapefruit Marmalade turned out better than all my previous flavours. Made it on the same basis as the Lime Marmalade recipe. Thank you.
I am at this moment making the Seville Orange Marmalade.
l am, however, disappointed that you have not responded to my previous comment where I asked for clarification.
Kind regards Dave

Hi Janice

It's the 80 year old from South Africa again.

I tried your 3 Fruit Marmalade recipe using the Lime Marmalade recipe method as suggested by you, thank you. I used 2 331 grams of fruit in the same ratio as your recipe and recalculated the quantities of sugar, lemon juice and water. This produced 10 by 352ml and 1 by 230ml bottles of marmalade. Both my wife and daughter and her husband raved about it. Very successful.

I now intend trying your Grapefruit marmalade using the same basis with 2 000 grams of Grapefruit - will let you know how it turns out as I will with all the other combinations of fruit over time.

Just one matter I would appreciate your comments. You have indicated the number or ratio of fruit / fruit mixtures in most instances but haven't done so for the Orange and Grapefruit and the Lemon and Lime marmalades mixtures. Your comments in this regard would be appreciated.

If you would prefer we could communicate directly by email. My address you have.

Look forward to hearing from you.

Kind regards

Dave

Hi Dave, the weight of fruit is before boiling.
If you want to use a different method where you slice the fruit and soak it overnight, I suggest referring to this lime marmalade recipe where I did exactly that.
I will be honest: I much prefer to boil the whole fruit and slice after boiling, but both methods work!

This is a recipe I keep returning to!
The boiling of the whole fruit makes the process so much more efficient for me, although you have to plan ahead!
I really appreciate your scientific approach too!
Thank you!

I made this last night/today, doubling the recipe, but only got 4 pint jars. I think your fruit was a lot juicier than mine, I didn't have any juice running out when I cut the fruits open after boiling.

Still, a very tasty marmalade.

Hi Joyce,
I've only made quick jams with chia seeds and those had less sugar and didn't require as much heat as the chia does the thickening without it. I hope your substitutions work out! Please let me know how it goes!

Measure the 2 kilos of sugar into cups. You can set the same number of cups of fruit and juice as you have cups of sugar.Better to use white sugar as the taste of the brown sugar will really dominate the fruit . You can add the ginger if you want that flavor . An inch or so of peeled ginger cut up small will really flavor the marmalade. 3 or 4 pods of cardamon peeled will also add a great flavor.

Hi Keith,
Weigh the fruit before boiling them.The weights listed are all before boiling. Hope that helps!