This vibrant Orange, Lemon & Grapefruit Marmalade captures the essence of fresh citrus with a complex flavor profile that is both sweet and subtly bitter. The long soaking process ensures the peel becomes tender and translucent, eliminating any harsh bitterness while retaining the beautiful oils that give marmalade its distinctive aroma. The texture is a delightful mix of soft fruit pulp and delicate strips of peel, creating a rich, gel-like consistency that spreads easily on toast or scones. Perfect for brightening up a breakfast table or as a gourmet condiment for cheese boards, this preserve is a testament to the beauty of simple, high-quality ingredients. Made with just three types of citrus, sugar, and water, it offers a sophisticated taste experience that feels homemade and comforting.
Orange, Lemon & Grapefruit Marmalade
Description
This vibrant Orange, Lemon & Grapefruit Marmalade captures the essence of fresh citrus with a complex flavor profile that is both sweet and subtly bitter. The long soaking process ensures the peel becomes tender and translucent, eliminating any harsh bitterness while retaining the beautiful oils that give marmalade its distinctive aroma. The texture is a delightful mix of soft fruit pulp and delicate strips of peel, creating a rich, gel-like consistency that spreads easily on toast or scones. Perfect for brightening up a breakfast table or as a gourmet condiment for cheese boards, this preserve is a testament to the beauty of simple, high-quality ingredients. Made with just three types of citrus, sugar, and water, it offers a sophisticated taste experience that feels homemade and comforting.Ingredients
Directions
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Scrub the citrus fruits thoroughly under running water to remove any wax or dirt.
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Cut the fruits in half and remove any seeds.
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Slice the citrus fruits, including the peel, into very thin, small pieces.
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Measure the volume of the sliced fruit and juice combined.
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Add three times the amount of water to the fruit and juice mixture in a large pot.
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Let the mixture soak for 12 hours to soften the peel.
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After soaking, simmer the mixture for about 20 minutes.
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Let the pot stand for another 12 hours to further tenderize the peel.
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Measure the total volume of fruit and juice again; add 3/4 cup of sugar for every cup of liquid.
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Cook the mixture in batches of 4-6 cups at a time to ensure even boiling.
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Boil rapidly until the marmalade reaches the setting point.
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Test for doneness by checking if the syrup sheets off a spoon or reaches 8 degrees F above the boiling point of water for your altitude.
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Pour the hot marmalade immediately into sterilized jars.
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Seal the jars and process according to standard canning guidelines for safe storage.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 392.8kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.9mg1%
- Total Carbohydrate 102.2g35%
- Dietary Fiber 1.2g5%
- Sugars 99.3g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The long soaking periods are crucial for tenderizing the bitter white pith of the citrus peel, ensuring a pleasant texture in the final product.
For a less bitter marmalade, you can remove some of the white pith from the peel before slicing, though this will reduce the gelling agent.
Ensure jars are sterilized before filling to prevent spoilage. Process in a water bath canner if you plan to store them at room temperature.
The "sheet test" involves dipping a cold spoon into the boiling marmalade; if the liquid drips off in a single sheet or two drops merge and hang on the edge, it is ready.
This recipe yields approximately 18 jelly glasses or small jars.
