☀️ Can you say “sunshine in a jar”?!
Triple Citrus Marmalade was created by Lindsay Landis and reprinted with her permission from the Winter edition of That’s My Jam, her set of 4 e-books. Lindsay loves making jam, in addition to cooking and baking. Her blog, Love and Olive Oil, has additional jam and jelly recipes as well as many other delicious recipes.
Lindsay says: “Three times the citrus, three times the charm. This brilliantly hued marmalade is made with ruby red blood oranges, blush pink cara cara oranges, and deep yellow Meyer lemons. You can use any assortment of citrus you like, about 3 pounds worth, as long as you have 2½ cups of citrus ‘stuff’ to work with.”
Specially Formulated For You
Our low-methoxyl citrus pectin is specially formulated for making low sugar jam & jelly. What makes our pectin so unique? Need help in troubleshooting your recipe? Check out our FAQ page for answers to your pectin and jamming questions.
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Preserving with Pomona’s Pectin
This newly updated Pomona’s Universal Pectin cookbook by Allison Carroll Duffy shows readers how to use this revolutionary product and method to create and can marmalades, preserves, conserves, jams and jellies.