Citrus Marmalade
I enjoy canning and when I start to run out of my preserves, I roll up my sleeves (that depends on which season it is) and make a new batch. It’s a constant rotation of great easy recipes like my Bread & Butter Pickles, Mint Jelly, Pickled Ginger, Spicy Red Pepper Jelly, Dill Pickles 🥒, and Black & Blue Jam… just to name a few.
Today, I’m sharing one of my all-time favorites… Citrus Marmalade! I enjoy spreading it on my toast, bagel, English Muffins, or croissant 🥐 in the morning – I’m getting better at having breakfast more often.
I also use this fruit preserve for other recipes like my Sweet & Spicy French Toast, Orange Sriracha Wing Sauce, Marmalade Popsicles, Roast Duck with Marmalade Glaze 🦆, Easy Marmalade Dressing, and many more…
This flavorful Citrus Marmalade has just the right balance of sweetness and tartness. With a beautiful mix of citrus fruits 🍊🍋, juices and sugar, this delicious preserve is simply delightful!
For some of you, canning may not be your thing although it should be because the method is quite easy plus you’ll be saving money 💰 when your favorite fresh produce is in season. Also, you can enjoy it all year round – not just during “the season”. To learn more about homemade canning, click on this link… How to do Home Canning
With bright appealing colors, this fruit preserve will definitely bring sunshine to your morning throughout the year. This Citrus Marmalade recipe is a lovely gem 💎 in a jar that tastes so fresh and “summery”. I’m positive it will become your go-to recipe…
Bon Appétit!🍽
Check out these other great canning recipes…😀
– Fig Jam Two Ways
– Raspberry Jam
– Easy Pickled Green Beans
– Homemade Apple Sauce
– Sweet & Savory Homemade Ketchup
– Pickled Jalapeños
– Strawberry Jam with Orange Zest
– Plum Jam
and for even more canning recipes 🍓🌽, click on this link… Recipe Category • Canning
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Citrus Marmalade
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Ingredients
- 4 large oranges, peeled
- 2 medium lemons, peeled
- 2 large limes, peeled
- 2 1/4 cups granulated sugar, divided
- 5-6 tbsp. pectin Footnote #1
- 2 cups orange juice, divided Footnote #2
- 1/8 tsp. baking soda
Directions
- With a vegetable peeler, peel the skin of the fruits making sure there’s no pith attached to it. Thinly slice the peels and cut into small pieces. Transfer to a bowl and set aside.
- Slice all fruits to about ¼-inch thick, discarding the ends and seeds. Take each slice and remove the pith as well including the center (if it’s white, it has to go). Place small pieces of fruit in another bowl separated from the peels along with any accumulated juices.
- In a small bowl, whisk together ¼ cup sugar with pectin. Add to the fruit pieces, stir well and set aside.
- In a large pot, add peels and pour in 1 cup orange juice. Add baking soda and stir well. Bring the mixture to a boil, cover, reduce the heat to low and simmer for 20 minutes.
- When time is up, add the fruit mixture including their juices and the remaining 1 cup orange juice to the pot. Stir once again and bring the ingredients to a simmer on medium heat. As soon as it starts simmering, start the timer for 10 minutes.
- Stir in the remaining 2 cups of sugar into the fruit mixture and bring the ingredients to a full boil; cook for 2 minutes.
- Remove from the heat and transfer the marmalade into the prepared jars. Process the jars in a water bath for 15 minutes after the water returns to a full boil (*see footnote #3).
- Transfer the jars on a rack placed in a draft-free area and let them cool off.
Notes
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