Best 3 Three Citrus Marmalade Recipes

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Indulge in a burst of citrusy flavors with our collection of three tantalizing marmalade recipes. Embark on a culinary journey as we explore the vibrant world of orange, lemon, and grapefruit marmalades, each offering a unique taste experience. Discover the perfect balance of sweetness and bitterness in our Orange Marmalade, a classic breakfast staple. Then, embark on a refreshing adventure with our Lemon Marmalade, where zesty notes dance on your palate. Finally, brace yourself for a tangy explosion with our Grapefruit Marmalade, a delightful accompaniment to savory dishes. These versatile marmalades not only elevate your toast or scones but also add a touch of citrusy goodness to your culinary creations, from glazes to marinades and cocktails. Get ready to transform your pantry and taste buds with our trio of citrus marmalade recipes. Let's get started!

**Recipes:**

1. **Orange Marmalade:**
- This classic recipe captures the essence of citrusy sunshine. Using fresh oranges, sugar, lemon juice, and a hint of pectin, you'll create a vibrant and flavorful marmalade that will brighten up your mornings.

2. **Lemon Marmalade:**
- Experience the delightful tang of lemons in this zesty marmalade. Combining fresh lemons, sugar, and a touch of ginger, this recipe delivers a refreshing and aromatic spread that will invigorate your taste buds.

3. **Grapefruit Marmalade:**
- Embrace the bold and tangy taste of grapefruit in this unique marmalade. With a blend of fresh grapefruits, sugar, and a hint of cardamom, this recipe creates a sophisticated and slightly bitter marmalade that will add a touch of elegance to your culinary creations.

Let's cook with our recipes!

CITRUS MARMALADE



Citrus Marmalade image

It's decidedly more involved than your average preserves, but homemade marmalade is worth the effort. High amounts of natural pectin, acid and bitterness make citrus fruits (namely oranges, lemons and grapefruits) ideal for preserving. And there are many paths to a satisfying result: Some recipes call for boiling the whole fruit until it's tender, then slicing it before simmering it again in a sugar syrup for a very thick, nearly opaque marmalade. Others use only the peel and juice, discarding the insides for a crystal-clear result. Our recipe takes a third tack, using the whole fruit, separated with some savvy knife skills for a marmalade that lands somewhere between the other two. Perhaps the best part of making your own marmalade is the ability to control the texture of your final product. Do you prefer a thick-cut marmalade? Or one with a more uniform, delicate texture? No matter your answer, be sure to soak the sliced peels for at least eight hours to allow them to fully soften, or else they might become tough - more candied peel than evenly cooked preserves.

Provided by Alison Roman

Categories     breakfast, brunch, jams, jellies and preserves

Time 2h

Yield About 4 cups (4 8-ounce jars)

Number Of Ingredients 4

2 pounds/907 grams oranges, grapefruit or lemons, washed
4 cups/800 grams granulated sugar
1/4 cup/60 milliliters fresh lemon juice (from about 2 lemons)
Add-ins (optional, see note)

Steps:

  • Cut the citrus: Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the cutting board. Slice off the peel and white pith in sections, starting at the top and following the curve of the fruit. (You should have a pile of peels and a few naked fruit.)
  • Thinly slice the peels (with the pith) no thinner than 1/8 inch and no thicker than 1/4 inch, place them in a large bowl and set aside.
  • Halve the fruit and remove any visible seeds. Thinly slice about 1/4-inch thick (white membrane and all), removing any seeds you might have missed. Add the fruit to the peels, and cover with 3 to 5 cups of water, taking note of how much water you used. Let this sit for at least 8 hours and up to 24 hours in the refrigerator. (This will help extract the pectin slowly as well as soften the peels.)
  • Make the marmalade: Place a small plate in the refrigerator to chill. (You'll use this later.)
  • Place the peels, fruit and water in a large pot. Add enough water to bring the total to 6 cups and bring to a strong simmer over medium-high heat.
  • Cook the citrus until the peels have begun to soften and turn translucent, and the liquid has reduced by about three-fourths, 40 to 50 minutes.
  • Add sugar and any add-ins and continue to cook, stirring occasionally at first, then more frequently as the marmalade cooks and the juices thicken. Continue until most of the liquid has evaporated and the peels are totally softened and almost completely translucent, another 40 to 50 minutes.
  • As the marmalade cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, making the fruit more likely to burn.) It's also the stage at which splattering may occur, so take care in stirring.
  • When the marmalade reaches this point, add lemon juice and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the mixture should look thick and viscous with bits of the peel floating around. The peels will never break into the liquid as with a jam: This is O.K.
  • To test the jam's thickness, spoon a bit onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it for a few more minutes.
  • Remove from heat and discard the vanilla bean, if used. Divide among jars, leaving 1/4 inch of space at the top, and seal immediately. Can the marmalade (our How to Make Jam guide has detailed instruction), or store in the refrigerator.

THREE-CITRUS MARMALADE



Three-Citrus Marmalade image

This recipe was developed by pastry chef Kim Boyce. Try it as a filling for her Marmalade Barley Scones.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 3 cups

Number Of Ingredients 4

5 organic oranges
4 organic blood oranges
4 organic Meyer lemons (or substitute 2 organic oranges and 2 organic lemons)
3 cups sugar

Steps:

  • Put a small plate into the freezer for testing the jam later. Scrub and dry the citrus. With a vegetable peeler, strip the zest (the outermost layer of the rind) from 1 orange, 2 blood oranges, and 2 Meyer lemons. Slice the strips into thin matchsticks about 1/16th inch in width. Add the strips to a small pot and cover with cold water. Over high heat, bring the pot to a boil and boil for 30 seconds. Drain the strips, rinse with cold water, and set aside.
  • Cut both ends of each fruit. Using the side of your knife, remove the white pith and peel of each fruit. Discard the peels. Cut the fruit into quarters, removing any seeds or hard, pithy centers. Chop each fruit into roughly 1-to-2-inch pieces, saving all of the juice that drips onto the cutting board.
  • Measure the fruit and any remaining juice (you should have about 6 cups.) Transfer to a medium heavy-bottomed pot. Add 6 cups water to the pot with the fruit and bring the mixture to a boil over high heat.
  • When the mixture comes to a boil, lower the heat to medium. Cook fruit syrup, uncovered, for 1 hour, or until it has reduced by half. Periodically skim off white foam that accumulates at the top, and stir occasionally.
  • Add the blanched zest and the sugar to the pot. Stir to combine, increase the heat to high, and bring the mixture to a boil. Reduce the heat to medium, and cook, about 10 minutes. The mixture should be at a bubbling simmer. After 10 minutes begin to stir the marmalade constantly. Cook for about 20 minutes more.
  • The marmalade is ready when it is thick enough that a spoon leaves a trail at the bottom of the pan.
  • Remove the plate from the freezer. Test the marmalade by placing a spoonful of it on the plate. It should thicken promptly. Prepare an ice water bath.
  • Carefully pour marmalade into a medium bowl, scraping any bits with a spatula. Set the bowl into an ice water bath. Let cool slightly, stirring, about 5 minutes. Cover surface with plastic wrap and let cool completely. Store in airtight containers in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 64 g, Fiber 1 g

SURE.JELL® THREE-CITRUS MARMALADE



SURE.JELL® Three-Citrus Marmalade image

Bring together orange, lime and grapefruit flavors with our SURE.JELL Three-Citrus Marmalade. Our citrus marmalade is the perfect mix of sweet and sour.

Provided by My Food and Family

Categories     Home

Time 3h30m

Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.

Number Of Ingredients 6

4 cups prepared fruit (buy 1 medium orange, 1 lime and 1 medium pink grapefruit)
3-1/2 cups water
1/8 tsp. baking soda
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Remove colored part of peel from half each of the orange and lime using a vegetable peeler. Cut removed peels into thin slivers. Place in 4-qt. saucepan. Add water and baking soda; mix well. Bring to boil on medium-high heat. Reduce heat to medium-low; cover and simmer 20 min. Remove and discard remaining colored and white parts of peels from the orange and lime. Finely chop the fruit, reserving any juice; set aside.
  • Remove and discard colored and white parts of peel from the grapefruit; finely chop the fruit, reserving any juice. Add chopped grapefruit, orange and lime to peels in saucepan; cover and simmer 10 min. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
  • Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 9 g, Protein 0 g

Tips:

  • Select top-notch citrus fruits: Choose firm and unblemished fruits with deep color and a heavy feel for their size. Avoid fruits with soft spots or bruises.
  • Properly sterilize jars and lids: Ensure your jars and lids are free from bacteria and impurities. Wash them thoroughly with hot soapy water, rinse well, and sterilize them by boiling in a large pot of water for 10 minutes.
  • Prepare the citrus fruits: Wash the citrus fruits thoroughly under running water to remove any dirt or pesticides. Cut them in half, remove any seeds, and slice the peel into thin strips if desired.
  • Simmer patiently: Bring the mixture of citrus fruits, water, and sugar to a rolling boil, then reduce heat and simmer gently. Stir occasionally to prevent scorching and allow the marmalade to thicken and develop its rich flavor.
  • Test for consistency: To check the consistency of the marmalade, spoon a small amount onto a chilled plate. Let it cool for a few minutes, then gently push your finger across the surface. If the marmalade wrinkles slightly, it has reached the desired consistency.
  • Store securely: Once the marmalade has cooled, transfer it into sterilized jars, leaving about ¼ inch of headspace at the top. Seal the jars tightly and process them in a boiling water bath for the recommended time specified in the recipe.

Conclusion:

Crafting homemade three-citrus marmalade is a delightful and rewarding culinary experience. With careful selection of fresh citrus fruits, meticulous preparation, and patient simmering, you can create a vibrant and flavorful marmalade that captures the essence of these tangy fruits. Whether you spread it on toast, dollop it on yogurt, or use it as a glaze for roasted meats, this versatile condiment will add a touch of zesty sweetness to your culinary creations. So, gather your ingredients, don your apron, and embark on a journey of citrusy delight as you craft your own batch of three-citrus marmalade. Your taste buds will thank you!

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