Amber Mixed Citrus Marmalade - 8NEWS - WRIC | News Where You Live

Amber Mixed Citrus Marmalade

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6 to 8 ½-pint jars


  • 1½ cups thin strips (each about 1-inch long) grapefruit peel
  • 1½ cups thin strips (each about 1-inch long) orange peel or tangerine peel or clementine peel
  • 2/3 cup thin strips (each about 1-inch long) lemon peel
  • 8 cups cold water
  • Pulp and juice of 2 grapefruit and 8 medium oranges or about 16 tangerines or clementines
  • 4 cups boiling water
  • 2/3 cup lemon juice
  • 6 cups sugar or the equivalent of 6 cups sugar in granulated sugar substitute


In a large heavy saucepan or pot, combine citrus peels and cold water.  Bring to a simmer, covered, over moderate heat; continue to simmer until peel is tender, about 30 minutes; drain thoroughly.  Remove seeds and white membrane from peeled fruit; dice fruit.  

To prepare marmalade, combine cooked peel, diced fruit, boiling water, and lemon juice.  Add sugar and blend thoroughly.  Quickly bring to a boil and cook until mixture is thick and reaches 220 degrees on a candy thermometer, about 20 minutes.  Remove from heat, skim off foam, and ladle into hot sterilized ½-pint jars, filling to within ½-inch from top.  Seal and process in a Boiling Water Bath for 5 minutes.  Or, top each jar with about ½-inch hot liquid paraffin; allow jars to cool thoroughly and paraffin to harden and seal jars. 

Variation: Reduce boiling water to 3 cups; add 1 cup brandy with the boiling water.


Boiling Water Bath:

Adjust jar covers according to manufacturer's instructions.  Place filled jars on a rack in a kettle containing boiling water to a depth of one to two inches over tops of glass jars (do not pour boiling water directly over tops of glass jars). Cover the kettle and begin to count processing time.  Add additional boiling water, if necessary, to keep jars covered.  Remove jars immediately when processing time is over, tighten seals if necessary, and set upright on a wire rack, a few inches apart, to cool.

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