Four Citrus Marmalade

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!

5 from 40 votes

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Prep Time 30

Servings half pint jars

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.