Mixed Citrus Marmalade

This mixed citrus marmalade recipe, made with oranges, mandarins, and limes, is essentially a lovely fruit jam that’s simple to make and tastes complex as heck.

Mixed Citrus Marmalade

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 kindness 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 and is essentially citrus on a spoon. Simple to make at home. Complex as heck in taste. Originally published December 3, 2016.Angie Zoobkoff

Mixed Citrus Marmalade

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

Special Equipment: Jars with canning rings and lids

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Ingredients

  • 1 pound 2 ounces thin-skinned seedless oranges, preferably organic
  • 1 pound 2 ounces thin-skinned mandarins, such as clementines, preferably organic
  • 1 pound 2 ounces thin-skinned limes, preferably organic
  • 8 cups cold water
  • 4 pounds 6 ounces 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.

Recipe Testers Reviews

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 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, it 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.

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Comments

  1. Absolutely delicious and simple to make. I chopped the fruit first and separated the pips later, and after put the fruit back in. Used same weight of sugar as fruit before chopping. This time, a mix of oranges, mandarines, lemons and limes, all past their Xmas best. Good for jam, as fruity chicken curry, as citrus meringue pie…

    1. Jo, love that you love this marmalade like we do! It’s always lovely to put things about to expire to use, and so gratifying when that use turns out so well! Thank you for taking the time to let us know…

    1. Hi Zanne, it should be fine to cut this recipe in half. Just keep a eye on the set point as you are working with less volume and it won’t need as much time.

  2. 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…

    1. 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.

  3. 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.

    1. 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…

    1. 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.

      1. I save all my recipes (and everything else!) to Evernote. I have a main file for food, and tags for all the different types. You can even search by one word and it will bring up anything with that word.

        1. Ah, Evernote! I love that app. I used to use it and then I switched to Pinterest, although perhaps it’s time to resurrect my Evernote account. Greatly appreciate the reminder! Lovely rest of the weekend to you…

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