Three-citrus marmalade

Recipe Beth Jacob, Photography Jerry Grajewski

Recipe Beth Jacob, Photography Jerry Grajewski


A blend of oranges, red grapefruit and lemon is our favourite, but this method can be applied to any citrus fruit. And while marmalade is often associated with breakfast, where it shines on buttered toast, it’s also amazing in a sandwich with crisp bacon, added to a marinade for chicken or pork, or sandwiched between two cookies. The possibilities for marmalade are endless!


4 oranges

4 large red grapefruits

2 lemons

10 cups water

Sugar according to instruction


Using a sharp knife, peel the fruit, removing the peel and pith. Chop the peel and pith into thin strips. Chop the fruit, removing any seeds. Place the chopped fruit and peel in a large heavy-bottomed pot. Add water. Bring to boil over high heat and cook for 15 minutes. Allow to cool to room temperature and refrigerate overnight. 

Bring marmalade to boil again. Cook until thickest peels are tender, about 20 minutes. Measure your marmalade. For every 1 cup of fruit-peel mixture, add between ¾ -1 cup sugar (1 cup for a sweeter marmalade). Bring to boil, stirring occasionally, and cook until temperature registers 220-222°F on a candy thermometer. When set, a spoonful of marmalade will not run when placed on a frozen plate.

If desired, can marmalade by pouring into sterilized jars and following proper canning procedure. Or pour marmalade into clean jars and keep refrigerated for up to one month.