Mixed Citrus Marmalade
User Reviews
5
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Prep Time
45 mins
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Cook Time
2 hrs 40 mins
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Total Time
3 hrs 25 mins
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Servings
48 servings | 6 cups
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Calories
173 kcal
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Course
Condiments
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Cuisine
British
Mixed Citrus Marmalade
Description
This marmalade preparation involves simmering whole or chopped citrus fruits with water until soft. The fruit is then removed, sliced to preferred chunkiness, and seeds are incorporated back into the cooking liquid to extract pectin, which is essential for gel formation. After simmering and straining the liquid, the fruit and syrup are combined with a large amount of superfine sugar and lemon juice, which contributes both acidity and helps preservation.
The cooking process results in a fragrant, slightly chunky preserve with the characteristic bittersweet flavor of citrus rind and juice. Using a mix of oranges, mandarins, and limes creates layered citrus notes and complexity in the final marmalade.
This marmalade is suitable for spreading on toast, using in baking, or adding to sauces and dressings for a touch of citrus sweetness.
Ingredients
- 1 pound 2 ounces oranges thin-skinned, seedless, preferably organic
- 1 pound 2 ounces mandarin thin-skinned, such as clementines, preferably organic
- 1 pound 2 ounces lime thin-skinned, preferably organic
- 8 cups water cold
- 4 pounds 6 ounces sugar superfine (or pulse granulated sugar in a food processor or blender until finely ground but not powdery
- lemon juice of 2 lemons (4 to 6 tablespoons
Instructions
- To make a chunky marmalade, combine the whole fruit and water in a pot, cover, and simmer for 1 to 2 hours, until the fruit is tender. Use a slotted spoon to remove the fruit from the liquid and let it cool slightly. Cut the fruit into slices. Pick out as many seeds as you can and toss them in the cooking liquid. (The seeds contain pectin for setting the jam.) Simmer the liquid for another 20 minutes, then strain the liquid and discard the seeds.To make a less chunky marmalade, coarsely chop the fruit, toss it in a pot with the water, cover, and simmer for 1 to 2 hours, until the fruit is tender. Use a slotted spoon to remove the fruit from the liquid and let it cool slightly. Pick out as many seeds as you can and toss them in the cooking liquid. (The seeds contain pectin for setting the jam.) Simmer the liquid for another 20 minutes, then strain the liquid and discard the seeds.
- Measure the fruit in cups and add enough strained cooking liquid to make a total of 6 cups (1.5 litres). Return the fruit and liquid to the clean pot. Add the sugar and lemon juice and stir over low heat until the sugar dissolves.
- Increase the heat and boil, stirring occasionally to keep the mixture from scorching and skimming foam from the surface as necessary, for 30 to 35 minutes, until the marmalade reaches its setting point. This happens around 220°F (104°C) can be tested by putting a teaspoon of the marmalade onto a chilled plate and observing it. The marmalade is set when it appears firm with a wrinkle on the surface once it cools slightly.
- Ladle the hot marmalade into warm sterilized jars and immediately seal the jars. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48servings | 6 cups
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 173kcal | 9% |
| Carbohydrates | 45g | 15% |
| Protein | 0.3g | 1% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.005g | 0% |
| Monounsaturated Fat | 0.004g | 0% |
| Sodium | 3mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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