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Citrus Marmalade w/o added pectin

Prep Time:

1-2 hours

Cook Time:

5-15 Minutes, depending on altitude


3-4 Half Pints



About the Recipe

A sunny, citrus marmalade is a perfect breakfast topping!


(Note: When peeling citrus fruits for marmalades, be sure to include some of the white membrane found just under the skin. This is where most of the pectin is located.)

  • ¾ cup grapefruit peel (from grapefruit)

  • ¾ cup orange peel (1 orange)

  • 1/3 cup lemon peel (1 lemon)

  • 1 quart cold water

  • pulp of 1 grapefruit

  • pulp of 4 medium-sized oranges

  • 2 cups boiling water

  • 3 cups sugar

Tools Needed:





Jar Lifter

Lid Lifter

Headspace tool



To Prepare Fruit — Wash and peel fruit. Cut peel in thin strips into a saucepan. Add cold water and simmer, covered, until tender (about 30 minutes). Drain. Remove seeds and membrane from peeled fruit. Cut fruit into small pieces.

To Make MarmaladeSterilize canning jars. Combine peel and fruit in saucepan, add boiling water and sugar. Boil rapidly over high heat, stirring frequently, until the temperature measures 8°F above the boiling point of water (220°F at sea level), about 20 minutes. Remove from heat; skim. Pour hot marmalade into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Fill Jar – 1/4 Inch Headspace

Process ½ Pints:

  • 5 minutes at 0 – 1,000 feet

  • 10 minutes at 1,001 6,000 feet

  • 15 minutes at 6,001 + feet

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