This delicious Four Citrus Marmalade combines oranges, Meyer lemons, limes and lemons for a fresh and delicious preserve that is an ode to citrus season!
Over the years I have really come to be a lover of marmalades. My family never really ate marmalade growing up and it wasn't until I met my British husband that I really developed a taste for this bitter sweet preserve.
This Four Citrus Marmalade combines Myer lemons, oranges, lemons and limes for a zesty fresh preserve that brings the sunshine to your morning toast. You can easily substitute any of the fruit for another citrus so feel free to add in blood oranges, grapefruit or whatever you fancy. Enjoy!
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What is water bath canning?
Canning is simply the process of applying adequate heat to high acid food that is sealed in jars for the allotted time necessary to kill off bacteria and micro-organisms that cause food spoilage. During heating, oxygen is driven out of the jars, causing a vacuum seal to form when the jars cool down. This prevents any outside micro-organisms and oxygen from getting back into the food. When done correctly, canning preserves food safely for at least a year, although probably much, much longer.
You can check out my guide on How to Safely Water Bath Can at Home more resources on safe home preserving.
Other safe canning resources.
If you are new to canning you can find great resources, recipes and tutorials at Ball Canning and the National Center for Home Food Preservation.
More preserving recipes you will love.
Equipment
FOR THE FOUR CITRUS MARMALADE:
- Large pot
- Peeler: I use a basic Oxo potato peeler.
- Cutting board & knife
- Measuring cups
- Candy thermometer: I like this Oxo Glass Candy and Deep Fryer Thermometer.
FOR WATER BATH CANNING:
- Mason jars: Make sure the jars are clean and that the lids are brand new. You cannot reuse canning lids.
- Large pot with rack OR Electric Canner: If you only can once in a while using a large pot with a canning rack works just fine. As someone who personally does a lot of canning and I absolutely LOVE my Ball FreshTech Electric Canner.
- Jar lifter: You will need a jar lifter to remove the hot jars from the water bath.
- Funnel: I personally love this canning funnel because it also allows you to measure the headspace easily.
- Ladle: This Prepworks Canning Scoop is my favorite.
Ingredients
- Oranges
- Meyer Lemons
- Limes
- Lemons
- Sugar
- Water
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Made this Four Citrus Marmalade recipe? Let me know what you think in the comments!
Recipe
Four Citrus Marmalade
Equipment
- Large pot
- Vegetable peeler & knife
- Measuring cups
- Water bath canning supplies
Ingredients
- 5 lb citrus fruit, a mixture of oranges, Meyer lemons, limes and lemons (about 4 to 5 cups broken down) Notes: The more limes and lemons you use the more bitter the marmalade. Choose your ratio depending on personal preference.
- 4 cups water
- 5 cups white granulated sugar
Instructions
Make the Four Citrus Marmalade:
- Wash the fruit thoroughly. Using a vegetable peeler remove the zest from the fruit and chop into thin slices. Set aside.Remove the remaining white pith from the whole fruits and discard. Then use a knife to separate the fruit segments from the membranes, being careful to remove any seeds as well. Chop the fruit segments and combine with the zest in a large pot on the stove.
- Into the same pot add equal parts water to fruit. *So if you have 5 cups of zest and fruit you will add in 5 cups of water.* Turn the heat to high and bring to a boil. Then cook over medium high heat for about 20 minutes until the zest has softened.
- Add in 5 cups of sugar all at once and then bring the mixture back to a boil. Boil over high heat for about 30-40 minutes or until the marmalade reaches about 220 degrees F for at least 1 minute. Be sure to stir constantly so that the marmalade doesn't scorch. *Do not take the marmalade above the 220-221 degree mark or it might harden in the jar.*
- Remove the pot from the heat and stir.
Process in a water bath canner:
- Ladle the marmalade into jars leaving about ¼th to ⅓rd inch of headspace.Remove air bubbles and wipe the jar rims. Place on new, clean lids and bands and process in a boiling water bath for 10 minutes (adjusting time for altitude).Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.Store sealed jars in a cool dry place for 12-18 months for best quality.*Note* If any of the jars do not seal simply store in the refrigerator and consume within 10-14 days.
I have been making this marmalade recipe and its nit thickening. I weighted the fruit to 5lb then cut it up and the added it to the pot, then I added the equivalent water so 5lb of fruit was 9 cups so I added 9 cups of water. Then I see it should of been 4 to 5 cups of each which isn't 5lb of fruit. I then added 5 cups if sugar now it won't Thicke. Ehat a mess I am in?
Hi Mandy- so when I make this recipe I typically use a potato peeler to take off the zest and then segment out the inside of the fruit, rather than adding the white pith. When I do this it comes out to about 4-5 cups of packed fruit. Did you add the pith as well? That might be why you got so much more fruit.
If you added 9 cups of water and 9 cups of sugar rather than the amount indicated in the recipe it will thicken eventually but it will take much longer. At that volume you’ll need to boil off a lot of liquid so it could take almost double the time.
Continue to cook and keep checking for gel stage. You can do this by placing a small plate in the freezer and then once it’s very cold dollop a little of the hot marmalade on the cold plate and give it a minute to cool. Then push your finger through the middle. If you see an open line where your finger went and the marmalade did not flood the space then it is ready to can.
I hope this helps!