Orange Lemon Grapefruit Marmalade
Brighten your breakfast table with this zesty Orange Lemon Grapefruit Marmalade, a citrus lover's dream that perfectly balances sweet and tangy flavors. Made with fresh oranges, lemons, and grapefruit, this marmalade captures the essence of sun-ripened citrus in every bite. The recipe uses a straightforward cooking process, simmering the thinly sliced fruit to extract natural pectin before blending it with granulated sugar to achieve its glossy, spreadable texture. Perfect for slathering on toast, dolloping onto scones, or even pairing with cheeses, this homemade marmalade is a delightful way to transform seasonal citrus into a pantry staple. With its versatile uses, all-natural ingredients, and vibrant flavor, this recipe is a must-try for anyone looking to elevate their preserves game.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Oranges
- 2 medium Lemons
- 1 large Grapefruit
- 6 cups Granulated sugar
- 4 cups Water
Instructions
Start by washing the oranges, lemons, and grapefruit thoroughly under running water to remove any dirt or residue.
Use a sharp knife to slice the oranges, lemons, and grapefruit very thinly into rounds. Remove the seeds as you go and place the slices into a large pot.
Add 4 cups of water to the sliced fruit in the pot and bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let the mixture simmer for 45 minutes. This step softens the fruit and extracts their natural pectin.
After simmering, measure the cooked fruit mixture. For every cup of fruit mixture, add 1 cup of granulated sugar to the pot (you should end up using approximately 6 cups of sugar).
Stir the sugar into the fruit mixture over medium heat until it dissolves completely. Then, increase the heat to bring the mixture to a rolling boil.
Boil the mixture, stirring frequently, for 20-30 minutes, or until the marmalade reaches the desired consistency. To test, place a small amount on a chilled plate; if it sets and wrinkles when pushed with a finger, it's ready.
Remove the pot from the heat and let the marmalade cool for 5 minutes before transferring it into sterilized jars.
Seal the jars tightly and let them cool completely at room temperature before storing. Refrigerate after opening.
Nutrition Facts
Calories |
4992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 1309.5 g | 476% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 1268.7 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1446 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
