Best 2 Mixed Citrus Marmalade Recipes

Calling all citrus lovers! Mixed Citrus Marmalade is a delightful and versatile spread that brightens up your breakfast toast, adds a tangy kick to your chicken or fish, and brings a burst of flavor to your cheeseboard. This recipe combines the zesty flavors of oranges, lemons, grapefruit, and limes, creating a vibrant and aromatic marmalade that's perfect for any occasion. With clear, step-by-step instructions and additional recipes for Orange Marmalade, Lemon Marmalade, Grapefruit Marmalade, and Lime Marmalade, this article offers a comprehensive guide to crafting your own homemade citrus marmalades. Get ready to infuse your kitchen with the sweet and tangy aroma of citrus fruits as you embark on this culinary adventure.

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MIXED CITRUS MARMALADE

Mixed Citrus Marmalade image

I have an abundance of grapefuit and oranges, which I love to use in this orange-colored marmalade. It makes a great Christmas gift. -Corky Huffsmith, Indio, California

Provided by Taste of Home

Time 1h25m

Yield 10 half-pints.

Number Of Ingredients 5

Ingredients

1 pound lemons, thinly sliced and seeds removed
1 pound grapefruit, thinly sliced and seeds removed
1 pound oranges, thinly sliced and seeds removed
2 quarts water
8 cups sugar

Steps:

In a large bowl, combine the lemons, grapefruit, oranges and water. Cover and refrigerate overnight., Transfer to a Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until fruit is tender. Stir in sugar. Bring to a boil. Cook and stir for 45-55 minutes or until thickened, stirring frequently., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Nutrition Facts : Calories 82 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

MIXED CITRUS "MARMALADE"

Mixed Citrus

Provided by Karen DeMasco

Categories Sauce Fruit Juice Citrus Fruit Dessert Low Fat Vegetarian Low Cal Lemon Orange Low Cholesterol Vegan Kumquat Boil Lemon Juice Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 2 cups

Number Of Ingredients 6

Ingredients

15 medium kumquats
2 cups sugar
1/2 vanilla bean, split lengthwise
30 very thin Meyer lemon slices or regular lemon slices (about 1/16 inch thick; from about 2 to 3 medium)
2 tablespoons fresh Meyer lemon juice or regular fresh lemon juice
6 blood oranges

Steps:

Cut ends off kumquats, then cut into 1/4-inch-thick rounds, removing seeds. Place kumquat slices in medium saucepan; pour enough cold water over to cover by 2 inches. Bring to boil over medium-high heat. Immediately remove from heat; strain. Return kumquat slices to pan; repeat blanching 2 more times. Transfer kumquat slices to medium bowl. Combine 2 cups sugar and 1 cup water in same saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves, then bring to boil, brushing down pan sides with wet pastry brush. Add kumquat slices; press gently to submerge. Reduce heat so that mixture barely simmers. Cover surface with parchment round. Cook without stirring until kumquats are translucent, 15 to 18 minutes. Remove from heat; let stand 15 minutes.
Using slotted spoon, transfer kumquat slices to medium bowl. Add lemon slices and lemon juice to syrup in pan, pressing to submerge. Bring to boil. Reduce heat so that syrup barely simmers. Cover surface with parchment round. Cook without stirring until lemon slices are translucent, occasionally pressing on parchment to submerge slices, 40 to 45 minutes. Remove from heat; let stand 15 minutes. Transfer lemon slices to cutting board; cut each into quarters. Add lemon quarters and syrup to bowl with kumquat slices. DO AHEAD: Can be made 2 days ahead. Cover; chill.
Cut off peel and white pith from blood oranges. Working over bowl to catch juices and using small knife, cut between membranes to release segments. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Drain syrup from kumquat-lemon mixture, reserving syrup. Drain orange segments. Combine fruit in medium bowl, adding some syrup if mixture is dry.

Tips:

Choose firm, ripe citrus fruits with no blemishes or soft spots.
Use a sharp knife to remove the zest from the citrus fruits.
Cut the citrus fruits into thin slices, removing any seeds.
Use a large pot or Dutch oven to make the marmalade.
Stir the marmalade frequently to prevent it from sticking to the bottom of the pot.
Use a candy thermometer to measure the temperature of the marmalade.
Process the marmalade in a hot water bath to seal the jars.

Conclusion:

Mixed citrus marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or muffins. It can also be used as a glaze for ham or chicken, or as a filling for pies and tarts. With its bright citrus flavor and beautiful color, mixed citrus marmalade is a surefire hit at any breakfast or brunch table.