Introduction

This vibrant citrus marmalade is a perfect balance of tartness and sweetness, made from a mix of grapefruit, lemons, and limes. It’s a delightful way to capture the fresh flavors of citrus and enjoy them year-round on toast or in baking.

Ingredients

1kg unwaxed citrus fruit (a mixture of grapefruit, lemons, and limes)
2.25kg granulated sugar

Instructions

Step 1: Chill a saucer in the freezer to test the marmalade’s setting point later. Wash the citrus fruits and remove the top parts attached to the stalks.
Step 2: Place the whole fruits in a large saucepan with 2½ litres of cold water. Bring to a boil, then cover and simmer for 2 hours 30 minutes, or until the skins are easily pierced with a knife.
Step 3: Use a slotted spoon to remove the fruits and set aside to cool for 10–15 minutes. Measure 1.5 litres of the cooking liquid and return it to the pan, topping up with water if needed.
Step 4: Halve the cooled fruits, remove the seeds, and cut the peel and flesh into thin strips about 0.2 cm thick. Return the fruit and any juices to the pan with the liquid.
Step 5: Place the seeds in a small muslin bag tied with string and add it to the pan to help with setting.
Step 6: Stir in the sugar and bring to a boil, stirring frequently. Boil rapidly for 45–50 minutes until the temperature reaches 105°C.
Step 7: Test the setting by dropping a little marmalade onto the chilled saucer. Allow to cool for 1 minute, then push gently with a finger. If it wrinkles, the marmalade is ready; if not, boil and test again after 5–10 minutes.
Step 8: Let the marmalade cool in the pan for 10–15 minutes. Remove the muslin bag, stir gently in one direction to remove air bubbles, then pour into sterilised jars and seal.

Tips & Variations

Use a muslin bag for the seeds to add natural pectin, which helps your marmalade set perfectly.
Adjust the thickness of the peel strips to your taste for a chunkier or smoother texture.
Try varying the combination of citrus fruits for different flavor profiles, such as adding oranges or blood oranges.

Storage

Store your sealed marmalade jars in a cool, dark place for up to a year. Once opened, keep refrigerated and consume within a month. Reheat gently before use if you prefer a spreadable texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why use unwaxed citrus fruit?

Unwaxed citrus fruit is free from coating that can interfere with the cooking process and flavor extraction, ensuring a natural taste and proper setting of your marmalade.

How do I sterilise jars properly?

Wash jars and lids in hot soapy water, rinse well, then heat them in a low oven (around 140°C) for 15 minutes or boil them in water before filling with hot marmalade. This prevents spoilage and keeps your marmalade fresh.

Citrus Marmalade Recipe

Print Recipe

★★★★★

4.8 from 500 reviews

This vibrant citrus marmalade blends the bright, tangy flavors of grapefruit, lemons, and limes into a sweet preserve perfect for spreading on toast or using in desserts. Made by simmering whole citrus fruits to soften their skins, then boiling them with sugar to the perfect set, this homemade marmalade offers a refreshing and zesty addition to any kitchen pantry.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 40 minutes
Yield: Approximately 6–7 jars (about 500ml each) 1x
Category: Preserves
Method: Stovetop
Cuisine: British

Ingredients

Scale

Ingredients

1 kg unwaxed citrus fruit (mixture of grapefruit, lemons, and limes)
2.25 kg granulated sugar
2.5 litres cold water
Small piece of muslin cloth
String for tying muslin cloth

Instructions

Prepare for Setting Test: Chill a saucer in the freezer to later test the marmalade’s setting point.
Wash and Trim Fruits: Thoroughly wash the unwaxed citrus fruits and remove the top parts where the stalks were attached.
Simmer Whole Citrus: Place whole citrus fruits in a large saucepan with 2.5 litres of cold water. Bring to a boil, cover, and simmer gently for 2 hours 30 minutes until skins are tender and easily pierced with a knife.
Remove and Cool Fruits: Using a slotted spoon, lift the fruits out of the liquid and let them cool for 10-15 minutes.
Measure Cooking Liquid: Measure out 1.5 litres of the citrus cooking liquor and pour it back into the saucepan. If less is available, add water to make up the difference.
Prepare Fruit Segments: Halve the cooled citrus fruits, remove the pips, and set them aside. Slice the peel and flesh into thin strips around 0.2 cm thick (adjust to preference).
Add Fruits and Pips to Liquid: Return the cut flesh and peel, with any juices, to the pan with the cooking liquid. Place the pips inside a small muslin bag tied securely with string and add the bag to the pan to help with setting.
Add Sugar and Boil: Stir in the granulated sugar and bring the mixture to a rolling boil, stirring frequently to dissolve the sugar.
Cook to Setting Point: Boil rapidly for 45-50 minutes or until the temperature reaches 105°C. Periodically test the setting point by placing a small drop of marmalade on the chilled saucer; after cooling for a minute, push with a finger—if it wrinkles, it’s ready. Continue boiling and testing as needed.
Cool and Remove Pips: Let the marmalade cool in the pan for 10-15 minutes, then lift out the muslin bag with the pips using a slotted spoon.
Remove Air Bubbles and Jar: Stir the marmalade gently in a single direction to disperse air bubbles, then pour the hot marmalade into sterilised jars. Seal with lids securely.
Storage: Store sealed jars in a cool, dark place; the marmalade will keep for up to one year.

Notes

Ensure citrus fruits are unwaxed for best absorption of flavors and proper cooking.
Tie the pips securely in muslin to avoid dispersing them into the marmalade while still extracting natural pectin.
Use a sugar thermometer to accurately monitor the setting temperature.
Sterilise jars thoroughly before filling to maximize shelf life and prevent spoilage.
Adjust the thickness of peel strips to texture preference.
Protect your hands when handling boiling marmalade to avoid burns.

Keywords: citrus marmalade, homemade marmalade, grapefruit lemon lime marmalade, preserves, citrus jam