Safety classification
Tested NCHFP recipe. Follow the cited formulation and process exactly.
Processing details
- Method: Boiling-water
canning - Pack: Hot fill
- Jars: Half-pint jars
- Headspace: 1/4 inch
- Yield: About 3–4 half-pints
Tested source
National Center for Home Food Preservation: Citrus Marmalade.
Preparation timeline
Prepare peel and fruit; simmer and drain peel; rapidly boil the combined marmalade to the tested endpoint; fill hot sterile jars; process; cool.
Equipment
Boiling-water canner, half-pint jars, jar lifter, funnel, thermometer or jelly-testing utensils, and a large nonreactive pot.
Visual method guide
- Prepare and accurately measure the fruit or juice.
- Cook to the source’s temperature or consistency endpoint.
- Fill, process, and cool jars upright and undisturbed.
Safety essentials
Retain the exact fruit, water, and sugar proportions, 1/4-inch headspace, jar size, and process.
About this recipe
A tested mixed-citrus marmalade using grapefruit, oranges, and lemon. Grapefruit, orange, and lemon provide the peel, pulp, acidity, and characteristic mixed-citrus flavor.
Before you begin
Because the base process is 5 minutes, jars must be sterilized before filling.
Altitude/pressure schedule
5 minutes at 0–1,000 ft; 10 minutes at 1,001–6,000 ft; 15 minutes above 6,000 ft.
Recipe details
Ingredients
- 3/4 cup grapefruit peel
- 3/4 cup orange peel
- 1/3 cup lemon peel
- 1 quart cold water
- Pulp of 1 grapefruit
- Pulp of 4 medium oranges
- 2 cups boiling water
- 3 cups sugar
Method
- Wash and peel the fruit, retaining some white membrane. Cut peel into thin strips.
- Simmer peel in cold water about 30 minutes; drain. Remove seeds and membrane and cut fruit into pieces.
- Combine peel and fruit with boiling water and sugar. Boil rapidly, stirring frequently, to 8°F above the local boiling point of water, about 20 minutes.
- Fill hot sterile jars to 1/4-inch headspace and process by elevation.
Serving suggestions
Spread on toast or biscuits, or use as a glaze after opening.
FAQ
Why retain some white membrane? It is part of the source method and contributes natural pectin.
Recipe context and comparison
This is a three-citrus marmalade rather than a single-fruit orange marmalade.
Troubleshooting
Use the local boiling point to calculate the temperature endpoint; overcooking can produce a stiff set.
Source and provenance
Safety-critical values and the complete formulation remain tied to the original NCHFP source.