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Christmas Citrus Marmalade Recipe

User Rating 1 Star Rating (1 Review)

By Country Christmas Recipes (Publications Intl)

This marmalade blends lemons, oranges, and grapefruit. It makes a lovely gift from the kitchen for any occasion. Plan ahead. The marmalade will take a couple of weeks to set up. Note that the size of the fruits you use will make a difference in the volume. It should not affect the end result. This is an old-fashioned recipe with no exact amounts.

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes


  • 2 lemons
  • 1 orange
  • 2-1/2 cups water
  • 1/8 teaspoon baking soda
  • 1 large grapefruit
  • 7 (1/2 pint) canning jars
  • 1 (1-3/4 ounces) box pectin
  • 6 cups sugar


Remove peel from white part of lemons and orange in long strips with sharp paring knife, making sure there is no white on the peel. Stack strips, cut into thin slivers. Combine lemon and orange peels, water, and baking soda in 2-quart saucepan. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 20 minutes, stirring occasionally.

Meanwhile, peel grapefruit. Remove white pith from grapefruit, lemons and orange. Discard peel and pith. Separate fruit into sections. With fingers, remove pulp from membrane of each section over large saucepan to save juice. Dice fruit sections into same saucepan. Bring to a boil. Cover and simmer 10 minutes. Measure 5 cups fruit mixture into 6-quart saucepan or Dutch oven.

Wash jars, lids, and bands. Leave jars in hot water. Place lids and bands in large pan of water.

Mix pectin into fruit mixture. Bring to a rolling boil over medium-high heat, stirring constantly. Immediately stir in sugar. Bring to a rolling boil and boil 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon.

Bring water with lids and bands to a boil. Ladle hot marmalade mixture into hot jars leaving 1/2-inch space at top. Run metal spatula around inside of jar to remove air bubbles. Wipe tops and sides of jar rims clean. Place hot lids and bands on jar. Screw bands tightly, but do not force. To process, place jars in boiling water and boil 10 minutes. Remove jars and cool on wire racks.

Marmalade sets slowly. Store in a cool, dry place 2 weeks before serving. Store unopened jars in a cool, dry place up to 12 months. Refrigerate after opening up to 6 months.

Yield: 7 half-pints

Recipe Source: Country Christmas Recipes (Publications Intl) -- out of print
Reprinted with permission.

User Reviews

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 1 out of 5
Poor instructions!, Member JuneElena

After careful preparation of the fruit peels, this recipe does not tell you what to do with them. The quantity of fruit does not produce nearly the 5 cups required and there are no instructions as to what to do about that. When I added fruit to make the 5 cups, I wound up with 8 half pint jars, not 7, so I had to scramble around for another jar. When I did the water bath, hot water got inside some of the jars, diluting the marmalade. The end result tastes fine, but the instructions are so BAD that I suggest finding a different recipe.

9 out of 14 people found this helpful.

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