Monday, January 28, 2013

Four Fruit Marmalade

Remember all that fruit I zested for you the other day?   I used it to make Four Fruit Marmalade.

I used grapefruit, oranges, blood oranges and meyer lemons.

It is dee-licious.

You should make some.

Four Fruit Marmalade

2 grapefruit, sectioned.  Zest one of them.
2 oranges, zested and sectioned.
2 blood oranges, zested and sectioned.
4 meyer lemons, zested and sectioned.
7 cups of sugar
1/2 tsp salt [to cut the bitter]

Do your zesting first.   Put the zest in a pot with 3 cups of water, bring it to a boil and let it boil happily until you have all the sectioning done.

I use a serrated grapefruit spoon for the sectioning.  Just cut the fruit in half and go at it.   Pull the seeds out as you find them.

I sectioned all the fruit into a bowl.   Between the fruit in the bowl and the liquid in the zest pot, there were roughly 7 cups of stuff.  That's why the 7 cups of sugar.   If you make a smaller batch, just remember that you want about the same amount of sugar as you have fruit stuff.

Put all the fruit stuff and the zest stuff in a good pot with a wide bottom.  Add the sugar and salt. Bring it all to a boil.  There's no pectin in this recipe, so you're going to have to boil it down until the gelling point - 220 degrees here in Indiana.   Check my Jam page [tab above] for the gelling points at higher altitudes.  

Let it boil hard.    Mine boiled until the foam started creeping up the sides of the pan.   That's normal.   You might stir it once in a while to make sure it's not sticking.

When you reach the gelling temp, turn off the heat, ladle into jars, put the lids on  and process 10 minutes for canning.   [See my Jam page, tab above, for more information on processing for canning.]

Note:  If you use a pot that's too small, the jam will start to brown before it reaches the gelling point.   The sugars will caramelize before enough liquid boils out so start out with a good big pot.  It's OK if your jam is way down in there because the pot seems too big.   It isn't too big.  It's efficient.   Efficient is good.

I made a little extra of this marmalade because, guess what!

Under Indiana law, I am allowed to sell my jam now as a Home Based Vendor.   This means I have to label things with a specific disclaimer and I have to do pH testing of every batch, but that's not a problem.

How do you like the front side of my labels?

Want the recipe for this Marmalade and a whole lot of other terrific jam recipes?   Check out my ebook:  A Simple Jar of Jam  at   You can preview the book by clicking the link on the sidebar.  Every purchase helps support this site.  Thank you!


  1. I love the label, and the use of raffia.

    That marmalade looks absolutely delicious!

  2. Lovely labels, Rob. I would totally buy that. Now I need to find both blood oranges and meyer lemons. And a microplane zester/grater/thingie.

    Have you ever made marmalade using clementines, tangerines, or mandarins?

  3. I never used to like marmalade - but I do now! Love it on a bisquit that's been buttered first, yum! This looks delicious, I'm going to have to try making it. I really like that you don't use pectin in your recipe. Thanks for the instructions. Oh, and I love your labels!

  4. I looove this post! Am inspired to make my own some day, though I know it won't be as good as yours.

    Hooray for your being able to sell your jams!!! I can't wait to buy some...and, I've set aside a space on my cookbook shelf for the eventual jam book! :)


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