Introduction

This homemade citrus marmalade combines the tangy flavors of grapefruit, lemons, and limes for a bright and refreshing preserve. It’s a rewarding recipe that requires patience but yields a deliciously zesty spread perfect for toast, baking, or gifting.

The image shows a stack of three slices of rustic bread on a round white plate, each slice with a rough brown crust and soft light interior; the top slice is covered with a glossy, amber-orange fruit jam that looks thick and sticky, with some jam dripping off the sides. Next to the bread, there is a clear glass jar filled with the same jam, with a silver spoon resting inside it, coated in the jam. In the background, several similar jars of jam are slightly blurred, all placed on a white marbled surface. A small dollop of jam is visible on the surface near the plate, and a knife with a bit of jam also rests nearby. The overall setting looks warm and cozy with natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg unwaxed citrus fruit (a mix of grapefruit, lemons, and limes)
2.25kg granulated sugar
Cold water (approximately 2½ litres plus extra if needed)
Small piece of muslin and string (for containing pips)

Instructions

Step 1: Chill a saucer in the freezer to test the marmalade’s setting later. Wash the citrus fruits and remove the tops attached to the stalks.
Step 2: Place the whole citrus fruits in a large saucepan with 2½ litres of cold water. Bring to a boil, then cover and simmer for 2 hours 30 minutes, or until the skins are easily pierced with a knife.
Step 3: Using a slotted spoon, remove the fruits from the liquid and set aside to cool for 10 to 15 minutes. Measure out 1.5 litres of the cooking liquid and return it to the pan. If there isn’t enough, add some water to make up the difference.
Step 4: Cut the cooled fruits in half, remove all the pips, and set them aside. Slice the peel and flesh into thin strips about 0.2 cm thick, adjusting thickness as preferred. Return all the flesh, peel, and any juice to the pan with the cooking liquid.
Step 5: Place the collected pips in a small piece of muslin, tie it securely with string, and add this to the pan to help with setting.
Step 6: Add the granulated sugar to the pan and stir to dissolve. Bring the mixture to a rapid boil and continue boiling for 45 to 50 minutes, until it reaches 105°C (221°F).
Step 7: Test the setting point by dropping a small amount of marmalade onto the chilled saucer. Let it cool for 1 minute, then push gently with your finger; if it wrinkles, it’s ready. If not, boil for another 5 to 10 minutes and test again.
Step 8: Allow the marmalade to cool in the pan for 10 to 15 minutes. Remove the muslin bag with a slotted spoon. Stir the marmalade gently in one direction to remove air bubbles, then pour into sterilised jars and seal immediately.

Tips & Variations

If you prefer a smoother texture, chop the fruit more finely before cooking or pulse slightly with a hand blender.
Use a candy thermometer to accurately check the setting point for consistent results.
Experiment with adding a splash of Grand Marnier or another citrus liqueur for an extra layer of flavor once cooking is complete.
For a less tart marmalade, include sweeter citrus like oranges or remove some of the peel.

Storage

Store your citrus marmalade in sterilised, airtight jars in a cool, dark place. Properly sealed, it will keep for up to one year. Once opened, refrigerate and consume within a few weeks. To reheat, warm gently in a pan or microwave before serving if desired.

How to Serve

The image shows three thick slices of crusty brown bread stacked on a white plate, each slice having a rough, flour-dusted crust with a soft, light brown interior; the top slice is spread with a glossy, chunky orange-red jam or marmalade that looks sticky and textured. Next to the bread on the plate is a clear glass jar filled with the same jam, with a silver spoon resting against it, carrying some jam. The background has multiple similar jars filled with jam, slightly blurred. The whole scene sits on a dark surface with a contrasting white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only one type of citrus fruit?

Yes, you can make the marmalade with just lemons, limes, or grapefruit, but mixing citrus adds depth and complexity to the flavor.

Why do I need to use a muslin bag for the pips?

The pips contain natural pectin, which helps the marmalade set. Using a muslin bag makes it easy to remove them after cooking without losing this setting benefit.