Orange , Lemon, & Three-Citrus Marmalade Recipes

Orange , Lemon, & Three-Citrus Marmalade Recipes

Marmalade, a delicious preserve made from citrus fruits, has been a staple in many households for centuries. Its distinctive bittersweet flavor and bright, tangy notes make it a favorite for toast, pastries, and even savory dishes. While there are many variations, three of the most popular marmalade recipes include Classic Orange Marmalade, Lemon Marmalade, and Three-Citrus Marmalade. Each of these recipes has a unique character and flavor profile, but they all follow a similar process of slow cooking fruit with sugar and water until they reach a thick, glossy consistency.

In this guide, we will explore each recipe in detail, providing step-by-step instructions, tips for perfecting the texture, and creative ways to use marmalade beyond just spreading it on toast.

1. Classic Orange Marmalade

History & Popularity

Orange marmalade is the quintessential marmalade variety, originating from Scotland in the 18th century. The most famous version, Seville orange marmalade, is made from bitter Seville oranges, which give it a strong, tangy flavor balanced by the sweetness of sugar.

Ingredients

4 large Seville oranges (or regular oranges if unavailable)

1 lemon

6 cups water

6 cups granulated sugar

Instructions

Prepare the Oranges

Wash the oranges and lemon thoroughly.

Cut them in half and squeeze out the juice into a large pot.

Remove any seeds and set them aside (they contain natural pectin, which helps the marmalade set).

Slice the Peel

Thinly slice the orange and lemon peels into fine strips. The thinner the strips, the smoother the marmalade will be.

Add the peels to the pot with the juice.

Cook the Mixture

Pour in the water and bring the mixture to a boil.

Reduce the heat and let it simmer for about 1.5 to 2 hours, or until the peel is soft.

Add the Sugar

Stir in the sugar and keep stirring until fully dissolved.

Increase the heat and bring the mixture to a rapid boil for 15–20 minutes.

Check for Setting Point

To test if the marmalade is ready, place a small amount on a cold plate. If it wrinkles when pushed with a finger, it’s set.

If not, continue boiling and test every few minutes.

Jar the Marmalade

Pour the hot marmalade into sterilized jars and seal immediately.

Let them cool before storing.

Serving Suggestions

Spread on toast, scones, or croissants.

Use as a glaze for roast meats like pork or chicken.

Stir into yogurt or oatmeal for a citrusy kick.

2. Lemon Marmalade

History & Popularity

Lemon marmalade is a tangy and slightly more bitter version of traditional orange marmalade. It is particularly popular in Britain and pairs beautifully with both sweet and savory dishes.

Ingredients

6 lemons

5 cups water

5 cups sugar

Instructions

Prepare the Lemons

Wash and zest the lemons, making sure to keep the zest fine and even.

Cut the lemons in half and juice them into a pot.

Remove any seeds and place them in a cheesecloth bag or tea strainer (for added pectin).

Soften the Peels

Slice the lemon peels into thin strips and add them to the pot with the juice.

Add water and bring to a boil. Let it simmer for about 45–60 minutes, or until the peels are very soft.

Add Sugar & Cook

Stir in the sugar and increase the heat to a rolling boil.

Continue to boil for about 20 minutes, stirring occasionally.

Test for Setting Point

Use the cold plate method to check if the marmalade has reached the right consistency.

Jar the Marmalade

Pour the hot marmalade into sterilized jars and seal while still warm.

Serving Suggestions

Spread on toast or pancakes.

Use as a filling for lemon tarts or cakes.

Mix with mustard and use as a glaze for fish or poultry.

3. Three-Citrus Marmalade (Orange, Lemon & Grapefruit)

History & Popularity

Three-citrus marmalade is a modern twist on traditional marmalade, combining the distinct flavors of oranges, lemons, and grapefruit. This mix creates a perfect balance of sweetness and tartness.

Ingredients

2 oranges

2 lemons

1 grapefruit

6 cups water

6 cups sugar

Instructions

Prepare the Citrus Fruits

Wash the oranges, lemons, and grapefruit.

Juice the fruits and pour the juice into a large pot.

Remove and save the seeds in a small cheesecloth bag.

Slice the Peel

Cut the peels into thin strips, removing excess pith to avoid too much bitterness.

Add the peels to the pot with the juice and water.

Simmer to Soften

Bring to a boil, then reduce heat and simmer for about 1.5 hours, or until the peels are tender.

Add Sugar & Boil

Stir in the sugar until fully dissolved.

Increase heat to a rolling boil and cook for 20 minutes.

Check for Setting Point

Use the cold plate method to check if the marmalade is ready. If not, continue boiling in short increments.

Jar the Marmalade

Pour the marmalade into sterilized jars while hot.

Let cool and store in a cool, dark place.

Serving Suggestions

Perfect as a spread for bagels or muffins.

Mix with cream cheese for a delicious dip.

Use as a glaze for roasted vegetables or meat.

Tips for Making Perfect Marmalade

Choose the Right Citrus

Bitter Seville oranges work best for traditional orange marmalade.

For a milder taste, use navel oranges or a mix of citrus fruits.

Control the Bitterness

The white pith of citrus peels can make marmalade too bitter. To reduce bitterness, soak the peels overnight before cooking.

Get the Right Consistency

If your marmalade is too runny, continue boiling it for a few more minutes.

If it’s too thick, add a little hot water and stir to loosen it up.

Store Properly

Always use sterilized jars to prevent spoilage.

Store unopened jars in a cool, dark place and refrigerate after opening.

Conclusion

Marmalade is a versatile and flavorful preserve that can be enjoyed in many ways. Whether you prefer the classic orange marmalade, the zesty lemon marmalade, or the well-balanced three-citrus marmalade, making it at home is a rewarding and simple process. Each recipe brings a unique flavor profile, allowing you to experiment with different combinations and uses.

By following these recipes and tips, you’ll be able to create delicious homemade marmalade that rivals store-bought versions—perfect for breakfast spreads, cooking, or gifting to friends and family! 

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