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 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
IngredientsEmail Grocery List
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.
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.