This recipe for five fruit marmalade has been adapted from the Avocado Magazine which is no longer in print. It is great to make during citrus season and enjoy the rest of the year.
If it weren’t for the challenge of actually making the recipes I have cut out, I would never consider making marmalade or jam. I buy St. Dalfour jams and marmalades as they are a good quality and sugar free. They are a bit on the expensive side, but they are worth every cent as the quality is fantastic. Furthermore, I don’t often eat jam or marmalade, and these last. I have made the marmalade and learnt one new lesson, fructose does not make jam! So, I have two bottles of a caramel style fruit infused product, which I am sure can be used for duck glazing or even pork roasts, so it will not go to waste.
Five Fruit Marmalade Recipe
- 1 lime, juice and zest
- 1 lemon, zest only
- 1 grapefruit, zest only
- 2 naartjies (satsumas), zest only
- 2 oranges, zest and juice
- 750 mls water
- 560 g fructose
- combine the zest and juice and as many pips in a large glass bowl
- add the water, cover and leave overnight
- bring the mixture to a boil in a large sauce pan
- reduce the heat and simmer until reduced by half
- remove the pan from the heat and stir in the fructose until it has dissolved
- return to the heat and boil until it reached gelling stage
- bottle into sterilized glass jars while still hot and seal well
Since I first wrote this blog post in 2011 I have learnt a lot more about jam making and using fructose. By 2020 I was able to make both with confidence using fructose. It goes to show that practice really does make perfect.
Click on the links for conversions and notes.
13 thoughts on “Five Fruit Marmalade”
It would make a great glaze!
Friday greets to Dave 🙂
Friday greets back 🙂 I am going to get some duck breasts to try it out!
I agree, it would definitely make a great glaze. I have never used naartjie zest before but what a brilliant idea.
the naartjie’s were so soft so not that easy to zest!
Wonderful recipe – thanks
my pleasure 🙂
Wonderful recipe – thank you