Best 2 Mixed Citrus Marmalade Recipes

Mixed citrus marmalade is a classic breakfast spread that can also be used as a filling for cakes, tarts, and other pastries. It is made with a variety of citrus fruits, such as oranges, grapefruits, lemons, and limes, and is typically sweetened with sugar. The resulting marmalade is a thick, flavorful spread that is perfect for toast, scones, or muffins. In this article, we will provide a recipe for the best mixed citrus marmalade, as well as tips for making and storing it.

Check out the recipes below so you can choose the best recipe for yourself!

MIXED CITRUS MARMALADE

Mixed Citrus Marmalade image

I have an abundance of grapefuit and oranges, which I love to use in this orange-colored marmalade. It makes a great Christmas gift. -Corky Huffsmith, Indio, California

Provided by Taste of Home

Time 1h25m

Yield 10 half-pints.

Number Of Ingredients 5

Ingredients

1 pound lemons, thinly sliced and seeds removed
1 pound grapefruit, thinly sliced and seeds removed
1 pound oranges, thinly sliced and seeds removed
2 quarts water
8 cups sugar

Steps:

In a large bowl, combine the lemons, grapefruit, oranges and water. Cover and refrigerate overnight., Transfer to a Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until fruit is tender. Stir in sugar. Bring to a boil. Cook and stir for 45-55 minutes or until thickened, stirring frequently., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Nutrition Facts : Calories 82 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

MIXED CITRUS "MARMALADE"

Mixed Citrus

Provided by Karen DeMasco

Categories Sauce Fruit Juice Citrus Fruit Dessert Low Fat Vegetarian Low Cal Lemon Orange Low Cholesterol Vegan Kumquat Boil Lemon Juice Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 2 cups

Number Of Ingredients 6

Ingredients

15 medium kumquats
2 cups sugar
1/2 vanilla bean, split lengthwise
30 very thin Meyer lemon slices or regular lemon slices (about 1/16 inch thick; from about 2 to 3 medium)
2 tablespoons fresh Meyer lemon juice or regular fresh lemon juice
6 blood oranges

Steps:

Cut ends off kumquats, then cut into 1/4-inch-thick rounds, removing seeds. Place kumquat slices in medium saucepan; pour enough cold water over to cover by 2 inches. Bring to boil over medium-high heat. Immediately remove from heat; strain. Return kumquat slices to pan; repeat blanching 2 more times. Transfer kumquat slices to medium bowl. Combine 2 cups sugar and 1 cup water in same saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves, then bring to boil, brushing down pan sides with wet pastry brush. Add kumquat slices; press gently to submerge. Reduce heat so that mixture barely simmers. Cover surface with parchment round. Cook without stirring until kumquats are translucent, 15 to 18 minutes. Remove from heat; let stand 15 minutes.
Using slotted spoon, transfer kumquat slices to medium bowl. Add lemon slices and lemon juice to syrup in pan, pressing to submerge. Bring to boil. Reduce heat so that syrup barely simmers. Cover surface with parchment round. Cook without stirring until lemon slices are translucent, occasionally pressing on parchment to submerge slices, 40 to 45 minutes. Remove from heat; let stand 15 minutes. Transfer lemon slices to cutting board; cut each into quarters. Add lemon quarters and syrup to bowl with kumquat slices. DO AHEAD: Can be made 2 days ahead. Cover; chill.
Cut off peel and white pith from blood oranges. Working over bowl to catch juices and using small knife, cut between membranes to release segments. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Drain syrup from kumquat-lemon mixture, reserving syrup. Drain orange segments. Combine fruit in medium bowl, adding some syrup if mixture is dry.

Tips:

Choose the right citrus fruits: Use a variety of citrus fruits to create a complex and flavorful marmalade. Some good options include oranges, grapefruits, lemons, and limes.
Prepare the citrus fruits properly: Before you start cooking, make sure to wash the citrus fruits thoroughly and remove any blemishes. You should also remove the zest from the oranges and lemons, as this will add extra flavor to the marmalade.
Use a large pot: Marmalade can bubble up quite a bit during cooking, so it's important to use a large pot that will give it plenty of room to expand.
Cook the marmalade over medium heat: Bring the marmalade mixture to a boil over medium heat, then reduce the heat to low and simmer for about an hour, or until the marmalade has thickened. Stir the marmalade frequently to prevent it from sticking to the bottom of the pot.
Test the marmalade for doneness: To test if the marmalade is done, spoon a small amount onto a cold plate. If the marmalade wrinkles when you push your finger through it, it is ready.
Store the marmalade properly: Once the marmalade is done, let it cool completely before transferring it to clean jars. Seal the jars tightly and store them in a cool, dark place.

Conclusion:

Mixed citrus marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or pancakes. It can also be used as a glaze for chicken or fish, or as a filling for pies and tarts. With a little bit of effort, you can make your own mixed citrus marmalade at home. Just follow the tips above and you'll be sure to end up with a delicious and flavorful marmalade that you can enjoy all year long.