Introduction

This vibrant citrus marmalade combines the tartness of grapefruit, lemons, and limes to create a sweet and tangy preserve. It’s perfect for spreading on toast or adding a zesty twist to your recipes. Making it at home allows you to control the texture and flavor intensity.

Ingredients

1 kg unwaxed citrus fruit (a mix of grapefruit, lemons, and limes)
2.25 kg granulated sugar
2½ litres cold water

Instructions

Step 1: Chill a saucer in the freezer to test the marmalade’s setting point later. Wash the citrus fruits and remove the stalk ends.
Step 2: Place the whole citrus fruits in a large saucepan with 2½ litres of cold water. Bring to a boil, then cover and simmer for 2 hours 30 minutes, until the skins are easily pierced with a small knife.
Step 3: Use a slotted spoon to remove the fruits from the liquid and allow them to cool for 10-15 minutes. Measure out 1.5 litres of the cooking liquid and pour it back into the pan, topping up with water if needed.
Step 4: Halve the cooled fruits and remove all seeds, setting them aside. Cut the peel and flesh into thin strips about 0.2 cm thick (adjust thickness to your preference).
Step 5: Return all the peel and flesh, along with any juices, to the pan with the reserved liquid. Place the seeds in a small muslin bag, tie it securely, and add it to the pan to help with setting.
Step 6: Stir in the sugar and bring to a boil, stirring frequently. Boil rapidly for 45-50 minutes, until the temperature reaches 105°C.
Step 7: Test the setting point by placing a small amount of marmalade on the chilled saucer. Let it cool for 1 minute, then push gently with your finger. If it wrinkles, the marmalade is set; if not, continue boiling and test every 5-10 minutes.
Step 8: Allow the marmalade to cool in the pan for 10-15 minutes. Remove the muslin bag, then stir the mixture gently in one direction to remove air bubbles.
Step 9: Pour the marmalade into sterilised jars and seal with lids. The marmalade will keep for up to one year.

Tips & Variations

For a smoother texture, chop the peel finely or pulse in a food processor before adding the sugar.
Use a candy thermometer to monitor the temperature for accurate setting.
If you prefer less bitterness, soak the fruit overnight before cooking to mellow the flavors.
Try adding a splash of Grand Marnier or another citrus liqueur after cooking for an adult twist.

Storage

Store the sealed jars in a cool, dark place for up to one year. Once opened, keep the marmalade refrigerated and consume within 4 weeks. Reheat gently if needed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why use a muslin bag with seeds?

The seeds contain natural pectin, which helps the marmalade to set properly without needing additional gelling agents.

Can I use only one type of citrus fruit?

Yes, you can use just lemons, limes, or grapefruit, but a mix often results in a more balanced and complex flavor.

Citrus Marmalade Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

This vibrant Citrus Marmalade is a delightful blend of grapefruit, lemons, and limes cooked slowly to create a sweet and tangy spread. Perfect for breakfasts or teatime, this homemade marmalade boasts a perfect balance of zest and sweetness with a luscious, slightly chunky texture from the finely cut citrus peel and pulp.

Author: Dylan
Prep Time: 30 mins
Cook Time: 3 hrs 20 mins
Total Time: 3 hrs 50 mins
Yield: About 6–7 jars (approx. 250ml each) 1x
Category: Condiment
Method: Stovetop
Cuisine: British
Diet: Vegetarian

Ingredients

Scale

Fruits

1 kg unwaxed citrus fruit (mixture of grapefruit, lemons, and limes)

Syrup and Setting

2.25 kg granulated sugar
2.5 liters cold water
small piece of muslin cloth
string for tying muslin

Instructions

Prepare Saucer: Place a small saucer in the freezer to chill for later use when testing the marmalade’s setting point.
Simmer Citrus: Wash all citrus fruits thoroughly and remove the tops attached to the stalks. Place the whole fruits into a large saucepan with 2.5 liters of cold water. Bring to boil, then cover and simmer gently for 2 hours and 30 minutes or until the skins are tender enough to be pierced easily with a small knife.
Remove and Cool Fruits: Using a slotted spoon, carefully scoop the fruits out of the simmering liquid. Set them aside to cool for at least 10-15 minutes.
Prepare Cooking Liquid: Measure out 1.5 liters of the cooking liquid (liquor) and pour it back into the saucepan. If you have less than 1.5 liters, top up with water to make it the required amount.
Process Fruits: Halve the cooled citrus fruits and remove all the pips. Set pips aside. Slice the peel and flesh into thin strips about 0.2 cm thick, or to your preference for marmalade texture. Return all the peel and flesh, along with any juices, to the cooking liquid in the saucepan.
Use Muslin with Pips: Place the reserved pips inside a small piece of muslin tied securely with string. Add this muslin bag to the pan; the pectin in the pips helps the marmalade to set.
Add Sugar and Boil: Stir in all of the granulated sugar, then bring the mixture to a rapid boil while stirring frequently. Maintain a vigorous boil for 45-50 minutes, or until the temperature reaches 105°C, which indicates the setting point.
Test Setting Point: To test if the marmalade is ready, remove a small amount and drop it onto the chilled saucer from the freezer. Let it cool for 1 minute, then gently push the edge with your finger. If the surface wrinkles or crinkles, it’s ready. If not, continue boiling and retest every 5-10 minutes.
Cool and Jar: Once the marmalade has reached setting, allow it to cool in the pan for 10-15 minutes. Carefully remove the muslin bag with the pips using a slotted spoon. Stir the marmalade gently in one direction to remove air bubbles, then pour into sterilized jars and seal immediately with a lid.
Storage: Store sealed jars in a cool, dark place. Properly sterilized and sealed, this marmalade will keep for up to one year.

Notes

Using a variety of citrus fruits like grapefruit, lemon, and lime provides a complex and balanced flavor.
The pips are crucial as they contain natural pectin, which helps the marmalade set perfectly.
Be patient when boiling; reaching the correct setting temperature is essential for the right texture.
Thinly slicing the peel to around 0.2 cm helps achieve the traditional chunky yet spreadable marmalade texture.
Always sterilize jars and lids before filling to ensure long shelf life and prevent spoilage.
Adjust sugar quantity if using less tart fruits, but sugar also helps preservation.

Keywords: citrus marmalade, homemade marmalade, grapefruit marmalade, lemon lime marmalade, preserve, jam, breakfast spread