Orange Grapefruit Marmalade
Brighten your breakfast table with homemade Orange Grapefruit Marmalade, a zesty blend of citrus flavors that’s equal parts sweet and tangy. This delightful preserve combines the vibrant peels and juicy segments of fresh oranges, grapefruits, and a hint of lemon for a marmalade that’s bursting with natural flavor. Subtly thickened with pectin extracted from the fruit’s seeds, it achieves a perfectly glossy, spreadable texture without additives. The slow simmering process intensifies the citrusy aroma, while a touch of sugar balances the flavors beautifully. Whether slathered over warm toast, paired with creamy cheeses, or used as a glaze for roasted meats, this all-natural marmalade is a versatile pantry staple. Make a batch to savor the sunshine year-round, with storage lasting up to a year for sealed jars. Perfect for marmalade enthusiasts or as an impressive homemade gift, this recipe is a must-try for citrus season!
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Ingredients
- 4 medium (about 1.5 lbs) Oranges
- 2 large (about 1.5 lbs) Grapefruits
- 1 medium Lemons
- 6 cups Granulated sugar
- 8 cups Water
Directions
Step 1
Wash all the oranges, grapefruits, and the lemon thoroughly under cold water to remove any dirt or wax coating.
Step 2
Using a sharp knife or vegetable peeler, carefully remove the outer peels of the oranges and grapefruits, avoiding as much of the bitter white pith as possible. Slice the peels into thin strips about 1 inch long.
Step 3
Peel off the remaining white pith from the fruits and discard. Segment the fruits by cutting between the membranes, collecting the fruit flesh and juices in a large bowl. Remove any seeds and tie them in a piece of cheesecloth to use later.
Step 4
Cut the lemon in half. Juice one half into the bowl with the fruit and finely slice the remaining half, including the rind.
Step 5
Combine the sliced peels, fruit segments, lemon slices, and juice into a large, heavy-bottomed pot. Add the 8 cups of water and submerge the cheesecloth pouch of seeds into the mixture (the seeds contain natural pectin that helps the marmalade set).
Step 6
Bring the contents of the pot to a boil over medium-high heat. Lower the heat and simmer uncovered for 45 minutes, stirring occasionally. The peels should soften noticeably.
Step 7
Remove the cheesecloth pouch and discard it. Add the sugar to the pot and stir until completely dissolved.
Step 8
Bring the mixture back to a boil and reduce the heat slightly to maintain a steady simmer. Continue cooking for 45-60 minutes, stirring often to prevent sticking or scorching, until the marmalade thickens and reaches 220°F (105°C) on a candy thermometer. Alternatively, you can test readiness by placing a small spoonful onto a chilled plate; if it gels and holds its shape, it’s done.
Step 9
Remove the pot from heat and skim off any foam from the surface for a clearer marmalade. Allow the marmalade to cool slightly, about 10 minutes.
Step 10
Carefully ladle the warm marmalade into sterilized glass jars, leaving 1/4-inch headspace. Seal the jars with lids and let them cool completely at room temperature.
Step 11
If properly sealed, the marmalade can be stored in a cool, dark place for up to 1 year. Once opened, store in the refrigerator and consume within 3 weeks.
Nutrition Facts
| Serving size | 7259.6 grams (7259.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6377 |
| Total Fat 5.40g | 7% |
| Saturated Fat 0.40g | 2% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 86mg | 4% |
| Total Carbohydrate 1659.10g | 603% |
| Dietary Fiber 76.30g | 273% |
| Total Sugars 1527.40g | |
| Protein 34.80g | 70% |
| Vitamin D 0IU | 0% |
| Calcium 1460mg | 112% |
| Iron 5mg | 28% |
| Potassium 6490mg | 138% |
Source of Calories