For the last couple of weeks, I’ve been working flat out on a project for my publisher. Sometime next year, they’re going to be releasing a book dedicated to marmalades and so I’ve been testing a dozen of the recipes and making them look pretty for the upcoming photo shoot.
This means that I’ve been up to my elbows in citrus and yet don’t have a single thing to share with you folks. So let’s take a look at some of the marms I’ve posted in the past.
Small Batch Kumquat Marmalade. Yes, I realize I just posted this one last week. I didn’t want it to feel left out.
Cranberry Marmalade. Though the cranberry-based holidays are over, if you love tart and tangy spreads, this one is for you.
Three-Citrus Marmalade. This recipe represents the technique I use for the bulk of my marmalades these days. It yields deep but not too bitter preserve.
Honey Lemon Marmalade. I love the flavor that this recipe yields, though I think that if I were to make this one again, I’d double the water and let it cook a little longer, so that the lemon gets a chance to soften more.
There are two other marmalade recipes deep in the archives of this site, but honestly, they were made in my very beginning marmalade days and I’ve discovered that those recipes just don’t work as well as the ones above.
What’s your favorite marmalade recipe?
Last year I made a citrus-ginger marmalade that I thought was my favorite. I also made a blood orange marmalade last year and this year when I reworked some of it with fresh cranberries the end result shot up to the top of my favorites list. The color is gorgeous, it has the bright orange flavor and the tang of the cranberries – I love it!
hi, I am visiting from Celi – I love marmalades of all sorts 🙂
That’s a fantastic collection!
I just made your three-citrus marmelade for my christmas gift baskets for my family! A smidge labor intensive, but totally worth it. I made two batches – one as written, and one where I added a bit more sugar and threw in 2 cups of whole cranberries. I assume that’s kosher from a safety POV (cranberries being acidic), and I KNOW it was delicious. 🙂
Cranberries are plenty acidic, so it should be totally fine.
If you don’t mind, I have questions about the jars in your photograph. I recognize the Ball jars with the 2 part lid, and the Weck jars with the glass tops and clips.
What are the jars with the gold tops/lids? And where can I get some? I would like to add the additional shapes and closure types to my pantry.
Those are special order jars. They’re not approved by the USDA for home canning, but do work. You can get them from places like Specialty Bottle or The Jar Store.
the lime on lime shred marmalade i did for the can jam was awesome. i need to do that again. 🙂
That recipe has been on my list since you first posted it!
Perfect! I just discovered your blog this week, and I’ve been on a marmalade-making binge since before Christmas too. I’m psyched that we’re both in Philadelphia, which means that maybe I can take one of your classes @ IndyHall.
That photo is beautiful! I just bought some oranges to make marmalade with some lemons I have…hmmmmmm, can’t wait to peruse the recipes!
I tried your three citrus marmalade last year and had troubles with it setting. Think it’s time to try again. I’ve always used pectin so your method is newer. Based on Wawa’s above comment, need to try this again!
I have one Meyer lemon and one Bearss lime tree in my yard packed with citrus as we speak. Have you (or anyone) done anything with either other than marmalade? I’ve already made batches of lemon and lime curd.
Lynn, I’m sorry to hear that you had trouble getting that marmalade to set. It’s really important to save the seeds so that you can extract the pectin from them and to boil the heck out of the marmalade when it’s cooking.
Beyond curds and marmalades? Well, there’s always salt-preserved lemons and citrus syrups.
Would it work to use blood oranges and use the same method and sugar amount as the three citrus marmalade? I don’t actually like marmalade, but my brother and sister in law love it, so I’m willing to put in the time for a method that works better than your original recipe.
Yes, you could easily substitute all blood oranges for the mix of citrus in the three-citrus recipe.
Three Citrus Marmalade is in the canner as I type. My first try @ Marmalade. Whole foods had beautiful blood oranges, meyer lemons and plenty of organic citrus. I just couldn’t resist picking some up. Thanks for the recipe!
The only marmalade I’ve made is your three citrus marmalade although in my case I called it “mostly grapefruit marmalade.” I have lemon, lime, orange and grapefruit trees and nothing else to do with the grapefruit except add the juice to vodka!
I want to try a blood orange marmalade if I can figure out how to justify buying the blood oranges when I have plenty of other citrus in my backyard.
I made the blood orange marmalade last night and… I don’t like it. I was surprised that the recipe just called for chopping the fruit and not discarding the pith, so I made it as written, but I think if I were doing it again I’d definitely do it as a more traditional marmalade. It’ll have to wait though, I’m currently out of jars and I already have more citrus lined up on the counter!
Shoot, I’m sorry Abby.
Seville oranges at New Seasons here in pdx! Also bergamots, both Buddha hand and ertrog citron, several kinds of limes. I can afford the Sevilles, but I’m not curious enough about citron to afford $8.99 a pound!
I’m a Blue Chair fan, so have been making the Seville recipes from there; will probably also do her “Silver 3-fruit” recipe that uses Sevilles, bergamots and (grapefruit? or is it lemons).
I did try your Honey Lemon recipe but I think two packages of pectin is too much (with all the lemon I’m not sure you even need pectin if you cook to 220 degrees). Tastes good, but mine set up like concrete. Next time, will try sans pectin.
Shoot, I’d forgotten that I included pectin in that recipe (that’s another one from my early marmalade days). I skip it entirely in all my current marms. I to revisit and revise that recipe. Thanks for pointing that out (my apologies that your batch over-set like that. I’ve learned so much in the last couple years and it’s hard to keep it all present on the blog).
Hi Marissa, not to worry about posting.a.new !
I have not posted anything on my blog since A New Year wish for my viewers. Hibernation time !
The salt cured lemon preserves are wonderful. I am using them now…may do a chicken stuffed with them this weekend.
We are waiting for your new book. Have one on order from Amazon !
Ooo I spy some twist-topped marmalades. Have you ever posted about canning with those that I missed? I’d love to know what the deal is because I don’t have the slightest idea outside the typical canning jars.
I’ve not posted about using those jars. I was using them because my publisher asked me to. As long as you’re careful to boil the heck out of the jars, they will give a good seal. The only real drawback I found is that they’re a royal pain to fill. The narrower mouths mean that the funnels don’t fit.
I’m also visiting via celi and because I just learned about canning last year and am up to my eyeballs in citrus at the moment. Marmalade may just be the ticket! Thank you!
My lime tree buries me in limes every winter, so I love lime marmalade. I particularly like the marmalade method I learned in Madeline Bullwinkel’s “Gourmet Preserves Chez Madeleine.”
Your honey lemon is one of my faves, I add ginger though. I also adore a cara cara marmalade recipe which was the first I tried and a lemon lavender marmalade. I was less happy with the three citrus recipe, but it may have been the ratios of fruit I ended up with.
Kumquat is next on my list, and lime is in there as well…I did blood orange using the cara cara recipe. I just wish pink grapefruit came out pinker looking…I want to make a rainbow of marmalades to gift to a friend and her husband who go nuts over the marmalades I send them.
The only marmalade I’ve made is orange-ginger-rhubarb .Thankfully its my favorite and I plan to make more this weekend. I’m also looking forward to trying your recipes especially the honey lemon.
I have made marmalades from the Blue Chair Jam Cookbook and love the Lemon Pink Grapefruit, and Bitter Orange w/Cinnamon (but I used vanilla instead). Just got my seville oranges – so English Marmalade with Four Roses Bourbon is on the cooking slate this weekend!
Every time you post, I feel like I’ve been given a new assignment! I should have known better than to start your 3 citrus marm at 10:30pm… i was up till 1:30am… but it’s great to finally go to bed looking forward to breakfast!
I love grapefruit marmalade made with ruby grapefruit. The colour doesn’t hold up but the results are luscious with a nice bitter edge.
The other one I love is the dark chunky seville marmalade. I got the recipe from Delia on line. It is time consuming but the results are worth it.
I made 8 lbs of lime marmalade yesterday, heaven, the recipe was from The London Telegraph and I left out the limes leaves as I did nt have them, still absolutely wonderful, why did I wait so long.
Made my first marmalades ever today. Tried your kumquat and blood orange (using the 3 citrus method). They are sexy little jars! The blood orange is a gorgeous ruby color and the tiny ribbons of kumquat look so sophisticated. Liking the spoons and pan suggest they will taste just as luscious!
I had about four pounds of satsumas to get rid of last weekend and found a satsuma and bourbon marmalade recipe here: http://www.cowlickcottagefarm.com/satsuma-and-bourbon-marmalade/. It’s so easy, my neighbor and I made simultaneous batches and got rid of those satsumas in about three hours!
I LOVE your orange ginger marmalade recipe. It was the first recipe I tried from your site. I don’t know why you think it doesn’t work. (PS – A spoonful in a cup of hot tea is just glorious.)
I’ve just finished a batch of Meyer Lemon Marmalade from your book, and I’m kind of worried about how it went. Lemons and sugar with the bundle of seeds/pith sat in the fridge for two days. I added the water, and cooked it for what seemed like a really long time, and it was still lemon soup. I ended up added 4 tsp of pectin and another cup of sugar (because it seemed really bitter), and after another 20-25 min, it finally firmed up enough to not drip off the saucer. How much is this going to harden now that it’s finally canned, do you think? Maybe I should sacrifice one on my family before I give the rest away, just to be sure it’s edible. 🙂
They look gorgeous!