Three fruit marmalade

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citrus fruit: orange, grapefruit, lemon | kitchen heals soul

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.

Trust me.

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.

homemade marmalade | kitchen heals soul
This marmalade recipe comes from Camilla’s new book Les Conserves selon Camilla (available on Amazon). Camilla is the genius behind the Preservation Society in Montreal and I am unabashedly addicted to her preserves, a fact she is well aware of from my tweets on the subject (like this one on Twitter).
Camilla is currently translating her book into English, and she tells me it should be out in 2015 with even more recipes. I am eager to get my hands on her book. Is it 2015 yet? Now? How about now? Lucky for us, in the meantime, we do have her French book to peruse, and she also recently shared one of her marmalade recipes on the television show à la di Stasio.
preparing grapefruit for marmalade | kitchen heals soul
Camilla uses the whole fruit method for her marmalades, so they are more bittersweet. With this method, the first step takes the longest: you boil the citrus fruits in lots of water until they are very soft and tender. In my experience, navel oranges take the longest to cook through (about 2 hours), while lemons take just one hour. Grapefruits are done somewhere in between. I guess it has to do with the thickness of the pith.
The worst part for me, by far, is slicing all that fruit. I truly hate slicing things. My perfect mate in life would love slicing, chopping, and all that prep-work. In our relationship, I would man the cauldron. I hate chopping, but I love stirring, which is why the final steps of marmalade-making are the most enjoyable for me.
juicing a lemon | kitchen heals soul
All that’s left is cooking the chopped citrus fruit with lots of sugar, not quite equal parts by weight, and some lemon juice. Camilla recommends cooking to 220°F, but for this batch I went up to 222°F, which yields an even thicker, slightly more caramelized preserve. Then all you have to do is jar the marmalade and seal it.
homemade marmalade | kitchen heals soul
The steps are easy, but there are a few of them. Just remember that jar of odourless grocery store brand marmalade. That should be motivation enough!

Three fruit marmalade recipe


three fruit marmalade
2 from 1 vote

Three fruit marmalade

This homemade three fruit marmalade is made with oranges, lemons, and grapefruit. 

Course Preserve
Cuisine British
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 5 250 mL jars
Calories 61 kcal
Author Janice


  • 885 grams citrus fruit I used 1 lemon, 1 grapefruit, and 2 oranges
  • 950 grams granulated sugar
  • 100 mL lemon juice


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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19 Responses to Three fruit marmalade

  1. Liz January 16, 2014 at 3:52 pm #

    Sounds fantastic! Probably tastes even better!

    • Sarah November 1, 2017 at 4:06 am #

      Followed recipe but the peel is so tough! Why is this?

      • Janice November 26, 2017 at 9:55 pm #

        I’m sorry this happened. It could be a cooking temperature issue. If the marmalade boils to too high a temperature, the peel does get tough. I did a follow-up post to this where I investigated the effect of temperature and set and I noticed around 222ºF, the peel is chewy ( There’s no way to undo the chewiness but if you really feel like the peel is too chewy to eat, try blending the marmalade in the food processor and baking with it!

  2. Medeja January 17, 2014 at 1:44 am #

    The color is sunny and beautiful and I am sure flavor is fantastic! Will have to try it 🙂 thanks for sharing.

  3. Stephanie January 21, 2014 at 5:08 pm #

    Yayyy!! So glad I found this post. I saw someone making marmalade on instagram this morning and had been texting my sister about how I really wanted to make a batch this weekend. Randomly check on your blog and find this great post about it 😀 Looks beautiful

  4. Karen January 9, 2015 at 11:55 am #

    Please tell me the purpose of boiling the whole citrus fruit first, then chopping? I slice my fruit into half moons and then boil. Does this not accomplish the same result? I just made my first marmalade so am still a newbie at this. Thanks for your response.

    • Janice January 14, 2015 at 10:10 am #

      That’s a good question. Personally, I like to boil the fruit whole because I don’t want to lose the juices. If you notice, when I finally do slice up the fruit, I have a rimmed sheet under my cutting board to catch the juices so that everything goes into the marmalade.
      Also, I think it honestly depends what type of marmalade you are making. If you are just making a marmalade with the peel, then I guess the juices/flesh of the fruit don’t matter as much, whereas this is a whole fruit marmalade recipe.

      The first batch of marmalade is always so exciting! Congrats 🙂

  5. Elaine @Flavour&Savour February 7, 2015 at 3:35 pm #

    Oh so pretty! This recipe makes me think of my childhood–fresh homemade marmalade smeared on toast. Thanks.

  6. Heather December 15, 2015 at 11:47 am #

    Recipe looks great! Could you let me know what sized jars should I be using? Can’t wait to try this!

    • Janice December 15, 2015 at 12:53 pm #

      Hi Heather, this recipe makes 5×250 mL jars. Let me know how it goes!
      P.S. I would definitely boil the marmalade to 219–220ºF, but no higher than that because at 222ºF the fruit peel becomes a little more chewy.


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