• Partnered with
  • Makes 1.8 L
  • 2 hrs, 15 mins cook
  • 1 day marinate

Orange & grapefruit marmalade

Orange and grapefruit marmalade

Add some zing to your pantry. You’ll need to begin this jewel-bright marmalade recipe a day ahead. Recipe and photography by Bauer Syndication.


Orange & grapefruit marmalade

  • 1.2 kg oranges (about 5)
  • 800 g grapefruit (about 3)
  • 4 large lemons
  • 2 L water
  • 2 kg white sugar
  • scraped seeds 2 vanilla beans


Orange & grapefruit marmalade

  1. Remove peel from fruit with a vegetable peeler, slice peel thinly and place in a saucepan with the water.
  2. Squeeze juices into pan, reserving seeds.
  3. Coarsely chop half the juiced fruit (discard remainder), tie up with seeds in a piece of muslin and add to pan. Bring to the boil over medium-high heat. Half-cover saucepan with a lid and simmer until liquid reduces by half (45 minutes-1 hour), then refrigerate overnight.
  4. The next day, preheat oven to 180°C. Spread sugar in an even layer in a roasting pan and warm in oven.
  5. Meanwhile, squeeze liquid from muslin bag into pan and discard bag.
  6. Bring fruit mixture to the boil over medium-high heat. Add sugar and vanilla seeds, stir to dissolve sugar.
  7. Return to the boil, cook without stirring until the mixture reaches setting point (10-15 minutes).
  8. Stand until slightly thickened (20-30 minutes), stir to distribute peel evenly through mixture, ladle into sterilised jars and seal.
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