Citrus Marmalade is a mouthwatering spread that’s tastes amazing on toast, English muffins and shortbread cookies. Besides using it as a condiment it also tastes great on baked chicken, fish and as a base for barbecue sauce.
Citrus always reminds me of summer, I think it’s the combination of the bright colors and the the tart, refreshing taste that quenches your thirst on a hot day. I like to make up a huge pot of marmalade when citrus is in season so that I can have a little taste of summer throughout the year.
If you’ve never made marmalade before you’re in for a real treat. It’s super easy to make, unlike jelly where you have to run the fruit through a cheese cloth or a sieve. The hardest part in making this marmalade is peeling the pith from the fruit and having the patience to wait for it to set up so that you can dig in.
The tastiest way to make marmalade is to use as little of the pith as possible, the pith is kinda’ bitter. I like to use a potato peeler to remove the rind from the fruit, it seems to leave more of the pith behind then just peeling or using a knife.
Once you’ve removed the rind, cut it into thin 1-inch strips.
Place the strips into a Dutch oven or large pot and add water. Bring it to a boil, then cover and simmer for 20 minutes, being sure to stir occasionally.
While the rinds are simmering remove the pith from the fruit, remember the pith will make your marmalade bitter so be sure to remove as much as possible.
Now remove the seeds and membranes from the fruit and give it a good chop. Stir the chopped up fruit and juice into the peel mixture.
Add your sugar and pectin and bring to a rolling boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally.
When it’s done skim off the foam and ladle into hot prepared jars leaving a 1/4-inch headspace.
- Wipe the rims with a clean cloth being sure to remove any residue from the marmalade.
- Place the jars into a canner filled with simmering hot water. Be sure that the jars are covered by 1-2 inches of water.
- Bring to a boil and process for 10 minutes.
- When they are done processing remove the jars and let them sit for at least 24 hours before storing.
- 1 medium grapefruit
- 1 medium orange
- 2 lemons
- 4 cups water
- 1 package (1-3/4 oz.) powdered fruit pectin
- 5 cup sugar
- Using a vegetable peeler, remove the colored part of the fruit peels. Cut rinds into thin strips, 1 inch long. Place rinds in a Dutch oven.
- Add water and bring to a boil. Cover and reduce heat. Simmer for 20 minutes, stirring occasionally.
- Remove the white pith from the fruit. Cut fruit into segments, discarding the membranes and seeds. Chop the pulp, reserving the juice. Stir the fruit and juice into the peel mixture.
- Add pectin and sugar. Over high heat bring to a rolling boil, stirring constantly. Reduce heat and simmer for 10 minutes.
- Skim off foam and ladle hot mixture into hot jam jars, leaving a ¼-inch head space. Wipe rims and add lids.
- Place jars into a canner filled with simmering hot water. *Be sure that the jars are completely submersed. Bring to a boil and process for 10 minutes.
- Remove jars and let them sit for 24 hours before moving.
I go through a lot of marmalade, some for my own use but I give away a lot too because so many people I know have never tried marmalade. Once they’ve tried it I end up having to make more the next year because they can’t get enough of it.