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Citrus Marmalade Recipe

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★★★★★

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.

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

  1. Prepare for Setting Test: Chill a saucer in the freezer to later test the marmalade’s setting point.
  2. Wash and Trim Fruits: Thoroughly wash the unwaxed citrus fruits and remove the top parts where the stalks were attached.
  3. 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.
  4. Remove and Cool Fruits: Using a slotted spoon, lift the fruits out of the liquid and let them cool for 10-15 minutes.
  5. 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.
  6. 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).
  7. 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.
  8. Add Sugar and Boil: Stir in the granulated sugar and bring the mixture to a rolling boil, stirring frequently to dissolve the sugar.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Find it online: https://cookedbycleo.com/citrus-marmalade-recipe/