Lime, lemon, grapefruit, and orange combine to make this thick and chunky Traditional Citrus Marmalade. This one is for the serious marmalade enthusiast!
Traditional Citrus Marmalade is packed with citrus flavour. To get seven full jars of marmalade, you’ll need two limes, two oranges, one lemon, and one grapefruit. I named this recipe traditional, because in this particular version, the peel and the pith are both included.
Most marmalade recipes will indicate that the pith must be removed from the peel before beginning the boiling process. I’ve always made marmalade that way, however, I recently found this recipe made in a “traditional” format that required not only the pith and the peel, but also all of the juice and the pulp.
The result is a very thick spread. There’s certainly an abundance of tartness from the citrus, as well as sweetness from the added sugar. But, in addition to those, there’s also a slight bitterness that comes from the pith, no doubt.
At first, not ever trying such a rustic and carefree approach to preparing marmalade, I wasn’t quite sure how I felt about the taste. I didn’t hate it, but I didn’t love it either. I found though, that after I ladled the marmalade into jars and processed it in a water bath canner, the bitterness wasn’t as strong.
Traditional Citrus Marmalade is super thick! This is a great marmalade for spreading on hot toast, warm English muffins, or even room temperature scones. There is no worries about this particular marmalade running or dropping down the sides of your breakfast bakery item. It stays very firmly in place!
Did you know that King Henry VIII received a box of marmalade as a gift in 1524? And that marmalade was a favorite treat of Anne Boleyn and her ladies in waiting? I just read that and the timing couldn’t be better. I’m re-watching the BBC series, The Tudor’s, for the fourth or fifth time. I can’t get enough of the monarchy!
Now, seven jars of marmalade is a lot! Of course, these jars will keep for at least a year in a cool, dark place. (I tend to not make large batches of preserves, because even though some people will argue that the preserves will last longer than a year, I don’t feel comfortable with keeping them longer than that.)
You can certainly gussy the jars up and give them away as gifts. If you start now, you can make a whole bunch of different preserves and pickles and package them up into gift baskets for Christmas. Check out my Preserves and Pickles Recipes page for more inspiration.
In addition to gift-giving, you can stir marmalade into some plain Greek yogurt for a great breakfast or afternoon treat. It even works well stirred into good vanilla ice cream. Try adding a dollop or two onto a wheel of brie and baking it in a dish at 350 degrees for 15 minutes. The result is a sweet and salty spread which is great on crackers!
If you making a pork or chicken dish, add a tablespoon or so to the sauce or to the pan to help de-glaze it. Not only will it help to thicken the sauce, but it will also sweeten it and add a beautiful shine! Trying stirring some into a cake batter. Whisk some into your favourite barbecue sauce. Swirl some into a bowl of hot oatmeal. See? The possibilities are endless!
If you loved this recipe, here are some others that might interest you as well:
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Traditional Citrus Marmalade
- 7 250 ml mason jars with screw bands and new, unused sealing discs.
- Water Bath Canner with Jar Rack
- Jar Wrench/Lifter
- Canning Funnel
- Non-metallic Bubble Remover
- Magnetic Lid Lifter
- 2 whole limes
- 2 large oranges
- 1 whole lemon
- 1 large grapefruit
- 3 cups water
- 8 cups sugar
To Prepare Mason Jars:
- Wash mason jars and screw lids in soapy water and rinse soap off well under running hot water. Place clean jars on a baking sheet and place in oven preheated to 200 degrees. Set screw bands aside. Next, boil a kettle of water and pour into a clean glass bowl. Carefully submerge the sealing discs in the bowl of hot water. Set aside.
- Wash the fruit very well and dry with paper towels. Using a very sharp knife, cut each piece of fruit in half lengthwise. Next, very thinly slice across each piece of fruit. Once sliced, cut each slice into roughly one-inch pieces.
- Place all fruit into a large sauce pan or pot. Add the water and bring to a boil. Cover continue to gently boil for 45 minutes.
- Add the sugar and stir until dissolved. Bring to a boil. Continue to boil uncovered over medium heat for one hour – stirring frequently.
- In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack. Bring to a full boil.
- Ladle the marmalade into prepared mason jars using a funnel to prevent the sauce from touching the rim of the jars.
- Use the non-metallic bubble remover to remove any air bubbles.
- Wipe down the rim of each jar with a damp paper towel to ensure no sauce has come in contact with the rim.
- Carefully remove the sealing discs from the hot water with a magnetic lid lifter. Position the sealing disc directly onto the lid of the jars. Do not touch the underside of the lid.
- Screw on the screw bands until firm – do not apply pressure! Just use your fingertips to tighten the screw bands.
- Using the jar lifter, place the jars into the water bath canner with the boiling water. Do not place the lid on the canner.
- Boil for 20 minutes. Carefully remove each jar from the canner using the jar lifter. Try not to tilt the jars. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.
- Leave the jars to cool for a minimum of 12 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store in a dark, cool cabinet for up to one year.
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