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.
LEAVE ON THE PITH
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.
SUPER THICK MARMALADE!
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.
USES FOR MARMALADE
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!
Traditional Citrus Marmalade
Equipment
- 7 250 ml mason jars with screw bands and new, unused sealing discs.
- Water Bath Canner with Jar Rack
- Jar Wrench/Lifter
- Canning Funnel
- Ladle
- Non-metallic Bubble Remover
- Magnetic Lid Lifter
Ingredients
- 2 whole limes
- 2 large oranges
- 1 whole lemon
- 1 large grapefruit
- 3 cups water
- 8 cups sugar
Instructions
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.
Notes
Nutrition
Choclette says
My mother is convinced there’s only one true marmalade and that’s pure Seville. But I like to try different ones and your four citrus version sounds really interesting. I especially like the inclusion of limes. I bet it’s delicious.
Kelly Neil says
I LOVE MARMALADE!! That being said, I’ve never had one as chunky as this but I loveeeee the look of it! Will definitely be giving this a try. Thank you for sharing!
Michelle says
I love how thick and chunky this marmalade is. I like thicker spreads for my breakfast, so I’m very excited to try this out asap!
Danielle says
Did anyone call for marmalade enthusiasts? Count me in. I love citrus flavors and I prefer to always have some on the shelf. It is almost over so time to make some more!
Mahy says
That thickness is just the way I love my marmalade to be! My favorite part of a weekend breakfast. Add a baguette to it (plus a glass of milk) and the life turns citrus colors!
Mora says
I have tried many marmalade recipes trying to find the perfect one as my husband loves marmalade. Some were too runny, some too bitter and some too much trouble. I wanted oneI could make in a large bat and freeze. I am happy to say I finally found one. Yours is the perfect recipe for my husband. Thank you.
Marion says
Hi,
Wondering if I can make this without doing the water bath method?
This looks tempting and I’d like to try it but not doing the water bath , I’d just cook it then seal it or put in freezer and get out as needed.
Thanks
Marion
byronethomas@gmail.com says
Hi Marion – you don’t have to do the water bath canning part of the recipe. It will keep safe in your fridge as long as you use it up quickly.
Bonnie Riecke says
First time but it looks yummy, preserving is considered to keep for an estimated time cofused you keep dor 1year
Thomas says
If I want to make lemon marmalade using the same amount of sugar and water , how many lemons should I use?
Morag says
Yum have just made this recipe …. gorgeous colour and smell, thank you for sharing, I’m sure my dad is going love this!!!
Shelle says
This is perfect for me! Sweet but also with a bitter edge, so yummy! Also, I really think it’s great to use the whole fruit. The other method with removing the pith is really laborious and will not be worth it to me again after making this recipe.
Jo says
Wow didn’t know homemade marmalade could taste this good ! I am addicted it’s so tasty all the fruits wonderful tangy citrus flavours comes through , was going to give some away to family but there won’t be any left soon !
byronethomas@gmail.com says
Thank you, Jo! 🙂
marlie brown says
Making this now – house smells wonderful – full on citrus i did two of each fruit – doubled well almost water – just waiting on the time – a bit later due to double fruit to add sugar – thank you so much so far i have used a juicer to squeeze fruit juice prior to slicing fruit – amazing amount of juice in pot to start with – will let you know outcome after all said and done – ty again
marlie brown says
I added vanilla to it first 45 minutes and at end of the one hour cooking – certainly brought out more of the flavors WONDERFUL RECIPE THANK YOU FOR SHARING WITH US
Tina Brom says
I make a lot of jam. Thanks for giving me the basics to try marmalade! I have made this twice this winter (I have an abundance of organic citrus from the Florida relatives!). It would be helpful to have total weight of citrus. Although, honestly, this came out GREAT both times! I made one batch with a splash (glug?!) of Tanqueray’s Sevilla Orange Gin at the finish, I will make this again and again! Thanks much!!
byronethomas@gmail.com says
I’m glad to hear that, Tina. The next time I prepare a batch, I will weigh the citrus and update the recipe card accordingly. 🙂
Morag says
For any of the marmalades I make, this is my go to recipe, it’s chunky, thick and super delicious too.
I often cook with cloves and cinnamon stick to add abit of spice and warmth …… thickly spread on vogels toast OMGosh YUM!!!