marmalade

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Three-Fruit Marmalade

By , from the Kelly Myers collection
Yield 6 pt.

Introduction

The archetypal orange marmalade is made with bitter Seville oranges, which are available only for a short time in midwinter. Try this variation, in which refreshing grapefruit and lemons play off the sweetness of oranges, creating a marmalade with nuanced, complex citrus flavor.

Ingredients

1 ruby or pink grapefruit
2 oranges
2 lemons
~ Water
~ Sugar

Steps

  1. Wash the fruit under cold water and dry it with towels. Slice each fruit in half lengthwise and then crosswise into very thin half-moons. (Do this on a plate or flexible plastic cutting board so you can save any juices that accumulate.) Discard the seeds and the core of the grapefruit.
  2. Measure the lightly packed fruit and reserved juice in a liquid measure. Put fruit and juice into a large pot and add two times as much cold water. Bring to a boil and then simmer gently, covered, for 2 hours. Uncover and let sit overnight.
  3. The next day, measure the fruit and liquid. Add an equal amount (by volume) of sugar. Cook mixture in 3 or 4 batches over high heat in a heavy-bottomed pot. Stir marmalade frequently until it reaches the jellying point. Test by putting a small amount on a plate in the freezer; it should gel when cool.
  4. While the jam is cooking, sterilize 6 pint jars: Set them right-side-up on a canning rack, cover with hot (not boiling) water to a depth of one inch, boil for 10 minutes, drain, and hold in a warm place, such as a low oven, until ready to fill with jam. (Clean the lids and ring bands with hot, soapy water, then let them soak in hot water until needed.)
  5. Pour the hot marmalade into the hot, sterilized jars. Cover with the clean lids and ring bands and let sit on dishtowels until the lids seal, then tighten the ring bands and allow to finish cooling.

Notes

Read more about wintertime citrus cooking in Kelly Myers’ “Citrus time.”

This content is from the Kelly Myers collection.

Subscribe
Comments
There are 5 comments on this item
Add a comment
Unrated
0% recommend this recipe
1. by Janice on Dec 29, 2008 at 12:38 PM PST

I just started making this and I can’t tell from the recipe if I should discard the seeds from the lemons. I’m guessing I should, but if anyone can post a clarification, that would be great. Thanks!

2. by Kelly Myers on Dec 30, 2008 at 4:25 PM PST

Janice,
To clarify, you should discard any seeds you find. Enjoy!

3. by anonymous on Feb 10, 2010 at 1:12 PM PST

2 oranges, 2 lemons and a grapefruit does not equal 6 pint jars.

4. by anonymous on Oct 11, 2012 at 12:22 AM PDT

are the quantities in pounds? it says 2 oranges and 2 lemons but i cant see this filling 6 jars!

5. by kelly on Oct 16, 2012 at 11:22 AM PDT

Fruit can really vary in size. When I developed this marmalade, the fruit I was using was medium to large sized. Fellow marmalade makers, adjust the recipe. Use 2 large or 3 small oranges; 2 large or 3 small lemons, and 1 large grapefruit.

Add a comment
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Our Table

The Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice