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
- 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)
- 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.