This bright and zesty marmalade blends grapefruit, oranges, and lemons into a sunshine-hued preserve. With roots in traditional citrus preserves, it balances tartness and sweetness with jewel-like clarity. The peels, cut into fine slivers, add a chewy texture that contrasts the smooth jelly base. Perfect on toast, biscuits, or stirred into yogurt, this recipe yields a large batch—ideal for gifting or preserving a seasonal citrus bounty.
Ingredients
- 2 grapefruit (or 3 medium)
- 2 oranges (or 3 medium)
- 2 lemons (or 3 medium)
- water (amount equal to total fruit + juice volume)
- sugar (¾ cup per cup of combined fruit and juice)
Instructions
Step 1: Prepare the Fruit
- Cut fruit in halves and remove seeds.
- Peel and slice peels very thinly.
- Cut pulp into very small pieces.
Step 2: Measure and Soak
- Measure the total fruit and juice.
- Add 3 times the amount of water.
- Let soak for 12 hours.
Step 3: Boil and Rest
- Boil the soaked mixture for 30 minutes.
- Let stand another 12 hours.
Step 4: Add Sugar and Cook
- Measure the total fruit and juice volume again.
- Add ¾ cup sugar per cup of mixture.
- Cook in small batches (4–6 cups at a time)
- Simmer until it forms a jelly when tested on a chilled plate.
Tips
- Use a mix of sweet and tart oranges for a more complex flavor.
- Slice citrus peels as thinly as possible for a refined marmalade texture.
- Add a small amount of grated ginger to introduce gentle heat.
- Substitute part of the water with fresh orange juice for deeper citrus notes.
- Add a bit of lemon zest at the end of cooking for extra brightness.
- Use a candy thermometer and cook to 220°F (104°C) for a perfect gel.
- If marmalade doesn’t set, reboil with a bit more sugar and a squeeze of lemon.
- Sterilize jars well to ensure long shelf life.
- Add a splash of whisky (classic British variation) before jarring.
Nutrition
Calories: 50kcalCarbohydrates: 13gSodium: 1mgPotassium: 20mgFiber: 0.3gSugar: 12gVitamin A: 15IUVitamin C: 4mgCalcium: 5mgIron: 0.05mg
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