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.

A spoonful of mixed citrus marmalade spilling over onto a grey marble surface.

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.–Angie Zoobkoff

What's the difference between marmalade and jam?

They’re quite similar. Put simply, jam is sugar and fruit whereas marmalade contains sugar as well as the rind of citrus fruit for a pleasingly chunky texture.

Mixed Citrus Marmalade

  • Quick Glance
  • (2)
  • 45 M
  • 3 H, 25 M
  • Makes 48 servings (about 6 cups total)
5/5 - 2 reviews
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Special Equipment: Jars with canning rings and lids

Ingredients


Directions

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 less chunky 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.

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.

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. Originally published December 3, 2016.

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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. I’m making this marmalade today, but I’ll be halving it. My grandmother taught me to tie the seeds of the fruit in a piece of cheesecloth or muslin and toss them in the mix. Then you get the pectin and don’t have to strain the liquid.

  2. Finally, someone who gets making jam products without making it complicated. I’ve made jams, jellies, & canned everything since I was about 8. Still do 60 years later. I started making mandarin marmalade 2 years ago but always added the peel and pectin, and the different peels will be marvelous. I’m thrilled to see this combo, especially with Riki W. suggestion of adding kumquats. Unfortunately, unavailable where I live. You’d think California would have it all. Not. Especially in this COVID time. Thanks again. I’m getting the rest of the fruit tomorrow. It’s 105° here today. I guess I’ll stay up late….cools to 55°.. ..(.a 50-degree diff,) to jam it together! Whew! Stay safe everyone!!!!

    1. That’s definitely a little too warm to be standing over a canner, Cynthia! I can see why you’ll be staying up late to make it. Do let us know how it turns out!

  3. Never ever buy marmalade again, I use orange,lemon,lime,mandarin and comquatt, this is so simple and chock full of complex citrus flavour. well done.

  4. 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.

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