Citrus Marmalade Recipe
British · Condiment · 120 min total
A bright, bittersweet preserve made from a mix of citrus fruits, perfect for spreading on toast or scones.
30
min prep
min prep
90
min cook
min cook
40
servings
servings
52
kcal/serving
kcal/serving
Ingredients
- 2 large oranges
- 1 large grapefruit
- 2 lemons
- 4 cups granulated sugar
- 6 cups water
Instructions
- Wash the citrus fruits. Cut them in half and squeeze out the juice. Reserve the juice and seeds. Scrape out any remaining pulp and membranes, and tie them with the seeds in a cheesecloth bag.
- Slice the peels into thin strips (about 1/8 inch wide). Place the strips in a large pot with the water and the cheesecloth bag. Bring to a boil, then reduce heat and simmer, covered, for 1 hour until peels are very tender.
- Remove the cheesecloth bag and squeeze it over the pot to extract pectin. Discard the bag. Add the reserved juice and sugar to the pot. Stir until sugar dissolves.
- Bring to a rolling boil over high heat. Cook, stirring occasionally, until the mixture reaches 220°F (105°C) on a candy thermometer, about 15-20 minutes. Alternatively, test for set by placing a small amount on a cold plate: if it wrinkles when pushed, it's ready.
- Remove from heat and let cool for 5 minutes. Skim off any foam. Ladle into sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Cool completely.
Tips
- Use a mix of citrus for complex flavor; adjust sweetness to taste.
- Store unopened jars in a cool, dark place for up to 1 year. Refrigerate after opening.
- To test for set without a thermometer, chill a plate in the freezer beforehand.
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