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When I first met Camilla Wynne, I was attending her marmalade workshop, and she began class by cracking open a jar of store-brand marmalade so that we could sniff it. As strange as that might sound, it was a revelation. The store-brand marmalade had no scent. There wasn’t even the faintest citrus note coming out of that jar, which is truly shocking considering how potent orange can be. So, I urge you to make marmalade at home. The results are worth all that chopping.
And, now that we figured out the whole marmalade cooking temperature thing, how could I not share a recipe for marmalade with you? Homemade marmalade taste great served with homemade brioche and croissants.
Three fruit marmalade recipe
Three fruit marmalade
This homemade three fruit marmalade is made with oranges, lemons, and grapefruit.
- 885 grams citrus fruit I used 1 lemon, 1 grapefruit, and 2 oranges
- 950 grams granulated sugar
- 100 mL lemon juice
Bring a large, covered pot of water to boil with the whole citrus fruit. Boil the fruit until they are very tender and soft. The lemon will take about an hour, while the oranges take the full 2 hours. The grapefruit take about an hour and a half. Drain the fruit and let them cool slightly before proceeding.
Place a cutting board inside a rimmed baking sheet. This is to catch all the citrus juices! Slice each fruit in half to expose the seeds. Remove the seeds, then quarter each half. Remove the flesh and chop it up. Slice the peel finely (if you have the patience). Transfer the sliced peel, chopped fruit flesh and juices into a large pot.
To the large pot of chopped fruit, add the sugar and the lemon juice. Bring the mixture to a boil on medium–high. When the mixture is boiling, this is when you want to start monitoring the temperature. Boil the mixture, stirring constantly, until it reaches 220°F. When the marmalade reaches this temperature, slide the pan off the heat, and let it cool for 2 minutes, then give it a good stir. This is to ensure that your canned marmalade will have an even dispersion of peel/fruit.
Divide the mixture between 5 sterilized jars, leaving a headspace of 1/4 inch. If the 5th jar has a larger headspace, you are just going to have to eat it. Just kidding. Well, except that you can’t can it, so that will be your jar to enjoy right away, storing it in the fridge. Wipe the rims of all the jars with a lightly moistened paper towel. Top each of the jars with a sterilized lid, and tighten the band until it is finger tight.
Line a rimmed baking sheet with a large kitchen towel. This will be the “cooling station” for the processed jars. To seal the jars, place them in a large pot, with a towel at the bottom to prevent them from rattling and cracking. Fill the pot with hot water so that the jars are completely immersed. Bring the pot of water to a boil with the lid on and once the boiling point has been reached, boil the jars for 5 minutes. Then take the pan off the heat, and let the jars stand in the pan for another 5 minutes. Finally, carefully remove the jars from the water bath and place them on the towel-lined baking sheet. You will hear a popping sound soon after, a good sign that the vacuum seal is proper. Let the jars cool, untouched, for 24 hours before putting them away.