Triple Citrus Marmalade
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.”
Servings 4 cups
Ingredients
- 1¼ pounds blood oranges
- 1¼ pounds cara cara oranges
- ¾ pound Meyer lemons
- 2 cups granulated sugar divided
- 2 teaspoons Pomona’s pectin powder mixed with 1 cup sugar
- 1 cup filtered or spring water
- 2 teaspoons calcium water see step #1
Instructions
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Wash and scrub citrus, then fully zest using a ribbon zester. Cut off pith, then segment fruit, discarding seeds. Squeeze out remaining juice from membrane. You should have a total of 2½ cups citrus zest, pulp, and juice.
- Whisk together 1 cup of sugar with pectin until evenly distributed; set aside.
- Pour prepared citrus and water into a large, heavy saucepan. Bring to a boil, then reduce heat and simmer, covered, for 10 minutes or until softened. Add calcium water and increase heat to bring back to a full rolling boil.
- Whisk in sugar/pectin mixture, stirring vigorously until completely dissolved and mixture returns to a boil. Whisk in remaining 1 cup sugar, stirring until dissolved, and then bring back to a full rolling boil once more. Remove from heat.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
May I leave out the zest as long as I have the correct amount of citrus?
You sure can!
can I substitute honey for the sugar?
You sure can! It will measure half as much as the sugar; 1/2 cup of honey for this recipe.
Haven’t made this yet but sounds very good!
I made this today for a Christmas present. I normally hate marmalade – it’s at once too sweet and too bitter.
This is it! It’s delicious, and strikes a perfect balance. Thanks!
This is an excellent marmalade. 3 citrus zests are amazing and use blood orange juice instead of the water to make it even more beautiful.
This recipe is for a fig jam – not the triple citrus marmalade as the title suggests… can you post the marmalade recipe?
Thanks for the catch! We just updated it. Enjoy…