Brighten up your mornings with this vibrant and flavorful citrus marmalade! Made from a mix of oranges, lemons, and limes, this spread combines tangy and sweet notes, making it perfect for toast, pastries, or even as a glaze for savory dishes. With a simple step-by-step method, you can easily preserve the sunny taste of citrus fruits to enjoy year-round.
Ingredients for Citrus Marmalade
- 4 large oranges, peeled
- 2 medium lemons, peeled
- 2 large limes, peeled
- 2 1/4 cups (450 g) granulated sugar, divided
- 5–6 tablespoons (75–90 g) pectin
- 2 1/4 cups (540 ml) orange juice, divided
- 1/8 teaspoon (0.5 g) baking soda
Step-by-Step Instructions for Citrus Marmalade
Step 1: Prepare the Citrus Peels
Using a vegetable peeler, carefully remove the skin from the oranges, lemons, and limes. Ensure no white pith remains attached to the peels, as it can make the marmalade bitter. Thinly slice the peels and chop them into small pieces. Place the prepared peels in a bowl and set aside.
Step 2: Prepare the Fruit
Slice the peeled citrus fruits into 1/4-inch (0.6 cm) thick rounds. Remove and discard the pith and any white centers from each slice. Chop the fruit into small pieces, collecting the juice as you go. Transfer the chopped fruit and juices to a separate bowl.
Step 3: Mix Sugar and Pectin
In a small bowl, whisk together 1/4 cup (50 g) of granulated sugar with the pectin. Sprinkle this mixture over the chopped fruit and stir thoroughly. Set aside.
Step 4: Cook the Peels
In a large pot, combine the chopped citrus peels with 1 cup (240 ml) of orange juice. Add the baking soda and stir well. Bring the mixture to a boil over medium heat, then cover, reduce the heat to low, and let it simmer for 20 minutes.
Step 5: Combine Fruit and Juice
Add the prepared fruit mixture (including the juices) to the pot with the peels. Pour in the remaining 1 1/4 cups (300 ml) of orange juice. Stir to combine and bring the mixture to a simmer over medium heat. Once it begins to simmer, set a timer for 10 minutes.
Step 6: Add the Remaining Sugar
After 10 minutes of simmering, stir in the remaining 2 cups (400 g) of granulated sugar. Increase the heat and bring the mixture to a full boil, cooking for an additional 2 minutes while stirring constantly.
Step 7: Transfer to Jars
Remove the pot from the heat and carefully ladle the hot marmalade into sterilized jars, leaving about 1/4-inch (0.6 cm) of headspace. Secure the lids tightly.
Step 8: Process the Jars
Process the filled jars in a boiling water bath for 15 minutes, ensuring the water fully covers the jars. Start timing once the water returns to a full boil.
Step 9: Cool the Jars
Carefully remove the jars from the water bath and place them on a cooling rack in a draft-free area. Allow the jars to cool completely.
Notes
- The marmalade may take up to 48 hours to fully set, so don’t worry if it initially appears thin.
- Properly processed jars can be stored in a cool, dark place for up to a year.
This homemade citrus marmalade is a versatile and flavorful addition to your pantry. With its tangy-sweet profile and beautiful texture, it’s a treat that can be enjoyed in countless ways. Spread it on toast, pair it with scones, or use it as a glaze for roasted meats—the possibilities are endless. Make a batch today and savor the sunshine in every bite!
