Mary Berry​ Three Fruit Marmalade Recipe

This zesty Mary Berry Three Fruit Marmalade Recipe is made with bitter Seville oranges, fresh lemons, one large grapefruit, and preserving sugar. The result is a beautifully bright preserve with a perfect balance of tangy, sweet, and classic bitter flavors. It’s the ideal winter project and makes a large batch (about 6-7 jars), perfect for stocking your pantry or giving as homemade gifts.

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Mary Berry Three Fruit Marmalade Recipe Ingredients

• 1kg Seville oranges
• 2 large lemons
• 1 large grapefruit
• 2.5 litres (approx 4.5 pints) water
• 2.5kg preserving sugar (or granulated sugar)

How To Make Mary Berry Three Fruit Marmalade Recipe

1. Prepare the fruit: Wash all the fruit well. Cut the oranges, lemons, and grapefruit in half. Squeeze all the juice from the fruit and pour it into a very large bowl or a preserving pan.
2. Collect the pectin: Scoop out all the pips (seeds) and the pithy inner membranes. Place all of this into a small square of muslin cloth. Tie the cloth tightly with string to make a small bag. Add this bag to the pan with the juice.
3. Shred the peel: Use a sharp knife to cut the empty fruit peels into thin shreds. You can make these as thick or as thin as you like. Add all the shredded peel to the pan.
4. Soak the peel: Pour the 2.5 litres of water into the pan with the juice, shredded peel, and the muslin bag. Cover the pan and let everything soak overnight. This step is crucial for softening the peel and extracting pectin.
5. Simmer to soften: The next day, place the pan on the stove. Bring it to a boil, then reduce the heat. Let it simmer gently, partially covered, for 2-3 hours. The peel must be very soft and tender.
6. Extract the pectin: Remove the pan from the heat. Carefully lift out the muslin bag and let it cool on a plate until you can handle it. Squeeze the bag firmly over the pan to extract all the sticky, jelly-like liquid. This liquid is pectin, and it is essential for making the marmalade set. Discard the bag.
7. Dissolve the sugar: Add all the sugar to the pan. Place it over a low heat and stir continuously until you are 100% sure every crystal of sugar has dissolved. Do not let it boil at this stage.
8. Boil to set: Once the sugar is dissolved, turn the heat up high. Bring the mixture to a fast, “rolling boil” (a boil so fast you cannot stir it down). Boil rapidly for 15-25 minutes.
9. Test the set: To check if it’s ready, use the cold saucer test. Place a few small saucers in your freezer. After 15 minutes of boiling, spoon a little marmalade onto a cold saucer. Let it cool for 1 minute, then push it with your finger. If the surface wrinkles, it is ready. If it’s still liquid, boil for another 5 minutes and test again.
10. Rest and pot: Turn off the heat. Let the marmalade stand in the pan for 15 minutes. This stops the peel from sinking to the bottom of the jars. Skim any scum from the surface.
11. Jar the marmalade: Carefully pour the hot marmalade into warm, sterilized jars. You must sterilize the jars first by washing them in hot, soapy water and then placing them in a low oven (120°C / 250°F) for 15 minutes. Seal the jars immediately.

Recipe Tips

• Don’t Skip the Soak: Soaking the peel, juice, and pips overnight is essential. It softens the hard peel and pulls the maximum amount of natural pectin from the pips, which guarantees a good set.
• Test the Peel: Before you add the sugar, fish out a piece of peel and make sure it is completely soft and tender. Once the sugar is added, the peel will not soften any further.
• Dissolve Sugar Completely: Be patient on this step. If you boil the mixture before all the sugar is dissolved, the sugar can crystallize, and your finished marmalade will have a grainy texture.
• Use a Wide Pan: A wide preserving pan (or a very large, wide-bottomed pot) is best. The large surface area helps the water evaporate, allowing the marmalade to reach its setting point (105°C / 221°F) more quickly.

What To Serve Three Fruit Marmalade

This zesty marmalade is a breakfast classic. It’s best spread on a slice of thick, hot, buttered toast (white or wholemeal) or on a warm, fluffy scone. It is also delicious on crumpets or as a filling for a Victoria sponge cake. You can even use it as a sticky, tangy glaze for a roasted ham or chicken.

How To Store Three Fruit Marmalade Leftovers

• Unopened: Store the sealed, sterilized jars in a cool, dark place, like a pantry or cupboard. When stored correctly, the marmalade will last for at least one year.
• Refrigerate: Once a jar is opened, you must store it in the refrigerator. It will last for several weeks or months.

Mary Berry Three Fruit Marmalade Recipe Nutrition Facts

• Calories: 58 kcal
• Total Fat: 0g
• Carbohydrate: 15g
• Sugars: 15g
• Protein: 0g
• Sodium: 0mg

Frequently Asked Questions

• Why must I use Seville oranges? Seville oranges are a special, bitter variety only available in winter. They have a very high pectin content and a strong, tangy flavor that is perfect for marmalade. Sweet eating oranges (like Navel) do not have enough pectin to set the marmalade and will not have the classic bitter taste.
• My marmalade didn’t set. What went wrong? This usually means it was not boiled long enough to reach the setting point, or not enough pectin was extracted from the muslin bag. You can try to fix it by pouring the marmalade back into the pan, bringing it to a rapid boil for another 10-15 minutes, and testing it again.
• Can I reduce the amount of sugar? It is not recommended. The sugar is not just for sweetness; it is a vital preservative that is essential for helping the marmalade to set. Reducing the sugar will affect the final texture, the set, and how long the marmalade will last.
• Why do I let it stand for 15 minutes before jarring? If you jar the marmalade when it is boiling hot, all the light pieces of shredded peel will float to the top of the jar. Letting it cool for 15 minutes allows the marmalade to thicken slightly, which keeps the peel suspended evenly.

Try More Recipes:

• Mary Berry Marmalade Glazed Ham​ Recipe
• Mary Berry​ Seville Orange Marmalade Recipe
• Mary Berry Marmalade Loaf Cake​ Recipe