Mixed Citrus Marmalade Recipe

This mixed citrus marmalade recipe, made with oranges, mandarins, and limes, is a simple fruit jam but tastes complex as heck.

Mixed Citrus Marmalade Recipe

Mixed citrus marmalade tends to divvy the world into a couple camps—those who simply must have it with their morning toast and those who think they can live without it. Before you count yourself among the second camp, do yourself a favor and try this mixed citrus marmalade with orange and mandarin and lime. It’s unlike any fruit preserves you’ll ever find in a store. Guaranteed.–Angie Zoobkoff

Special Equipment: Jars with canning rings and lids

Mixed Citrus Marmalade Recipe

  • Quick Glance
  • 45 M
  • 3 H, 25 M
  • Makes about 6 cups (1 1/2 litres)

Ingredients

  • 1 pound 2 ounces (500 grams) thin-skinned seedless oranges, preferably organic
  • 1 pound 2 ounces (500 grams) thin-skinned mandarins, such as clementines, preferably organic
  • 1 pound 2 ounces (500 grams) thin-skinned limes, preferably organic
  • 8 cups (2 litres) cold water
  • 4 pounds 6 ounces (2 kg) superfine sugar (or simply pulse granulated sugar in a food processor or blender until finely ground but not powdery)
  • Juice of 2 lemons (4 to 6 tablespoons)

Directions

  • 1. To make a chunky marmalade, combine the whole fruit and water in a pot, cover, and simmer for 1 to 2 hours, until the fruit is tender. Use a slotted spoon to remove the fruit from the liquid and let it cool slightly. Cut the fruit into slices. Pick out as many seeds as you can and toss them in the cooking liquid. (The seeds contain pectin for setting the jam.) Simmer the liquid for another 20 minutes, then strain the liquid and discard the seeds.

    To make a smoother marmalade, coarsely chop the fruit, toss it in a pot with the water, cover, and simmer for 1 to 2 hours, until the fruit is tender. Use a slotted spoon to remove the fruit from the liquid and let it cool slightly. Pick out as many seeds as you can and toss them in the cooking liquid. (The seeds contain pectin for setting the jam.) Simmer the liquid for another 20 minutes, then strain the liquid and discard the seeds.
  • 2. Measure the fruit in cups and add enough strained cooking liquid to make a total of 6 cups (1.5 litres). Return the fruit and liquid to the clean pot. Add the sugar and lemon juice and stir over low heat until the sugar dissolves. Increase the heat and boil, stirring occasionally to keep the mixture from scorching and skimming foam from the surface as necessary, for 30 to 35 minutes, until the marmalade reaches its setting point. This happens around 220°F (104°C) can be tested by putting a teaspoon of the marmalade onto a chilled plate and observing it. The marmalade is set when it appears firm with a wrinkle on the surface once it cools slightly.
  • 3. Ladle the hot marmalade into warm sterilized jars and immediately seal the jars. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Helen Doberstein

Dec 03, 2016

This mixed citrus marmalade in no way resembles store-bought citrus marmalade. It’s far superior in taste. I used 3 navel oranges, 4 clementines, and 6 limes. I chose to chop the fruit before simmering it in the water for 2 hours. After straining, I was left with almost 6 cups of the poached fruit. Adding most of the liquid back to make 6 cups left 500 ml of the strained liquid leftover. I simmered the whole thing with the sugar for 45 minutes until it was jammy, its being quite thick by that time and only a small amount of foam to skim off. We thought it might be too sweet after adding all that sugar, but it’s not. It has that lovely sweet-tart marmalade-y taste that’s so familiar. It’s not clear like the store-bought stuff but rather more jam-like in appearance. I filled a 500-ml jar, a 250-ml jar, and six 125-ml jars. Marmalade is the sort of thing people either love or hate so finding homes for the marmalade will be the biggest challenge for this recipe.

Comments
Comments
  1. Mike says:

    Yada, yada, yada, preferably organic…. So why not the lemons and the sugar cane ?

    • Renee Schettler Rossi says:

      Simply because this recipe isn’t the same as a lot of other mixed marmalade recipes, Mike. Personal preference on the part of the cookbook author.

  2. Alexis says:

    Is there a way I can tag recipes to my account (like a recipe box) so I can locate them quickly?

    • Renee Schettler Rossi says:

      Alexis, we had been using a recipe box plug-in that worked incredibly well but unfortunately its no longer in business. We haven’t found a different one that we feel functions well enough. May I suggest, if you’re on Pinterest, that you start a board of Leite’s Culinaria recipes to try? That’s what I do with all the recipes that I flag and want to make soon. So sorry.

  3. Debbie D says:

    I used my organic homegrown yuzu and key limes. I think next time I will boil the first whole fruit first for 15 minutes and drain the water and start over again to make it a bit less bitter. I would hope then to use less sugar. I did use a little less sugar than what was called for and it came out just fine. With all of the seeds in the yuzu, it came out very thick and jammy. It is quite nice. I did decide to can it using a water bath and again, it came out just fine. Thank you for the recipe. It is not often I get to see a mixed citrus fruit marmalade recipe.

    • Renee Schettler Rossi says:

      Debbie D., thank you so much for taking the time to share your notes with us. Yes, when playing around with various citrus, it often takes a practice run to fine tune the balance of tart and sweet to your personal preference. So glad this recipe was able to help you put your homegrown citrus to lovely use! Looking forward to hearing which recipe on the site you try next…

  4. Sue says:

    None of my fruit had seeds. Will it still thicken or should I add pectin? I’m nearly ready to add the sugar and lemon juice…

    • Beth Price says:

      Hi Sue, you can always try cooking the mixture a bit longer, adding pectin or even a bit of grated apple. Hoping it set up correctly. Please let us know.

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