top of page

Citrus Marmalade w/o added pectin

Prep Time:

1-2 hours

Cook Time:

5-15 Minutes, depending on altitude

Serves:

3-4 Half Pints

Level:

Beginner

About the Recipe

A sunny, citrus marmalade is a perfect breakfast topping!

Ingredients

(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:

Knives

Funnel

Spatula

Ladle

Jar Lifter

Lid Lifter

Headspace tool

Chopstick



Preparation

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 Marmalade — Sterilize 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


bottom of page