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Three Citrus Marmalade, as seen on Taste of Southern.

Citrus Marmalade

  • Author: Steve Gordon
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 19 hours 45 minutes
  • Yield: About 6 Half-Pint Jars 1x
  • Category: Canning
  • Method: Stove Top
  • Cuisine: American


Follow our complete, step-by-step, photo illustrated recipe for making this “taste of sunshine”, three Citrus Marmalade. We’ll take you through the complete process of not only making this marmalade, but also how to can this marmalade in a water-bath canner. You can do it



  • 1 ½ cups thinly sliced Orange peel (about 3 medium)
  • ½ cup thinly sliced Grapefruit peel (about 1 medium)
  • 3 quarts water, divided
  • 1 ½ cups chopped orange pulp
  • ¾ cups chopped grapefruit pulp
  • ½ cup thinly sliced and seeded lemon (about 1 medium)
  • Sugar


  1. Wash fruit well to remove any wax that might be on it.
  2. Cut the orange, separating the pulp from the peel. Remove and save any seeds.
  3. Slice the peel into very thin pieces.
  4. Cut the grapefruit, separating the pulp from the peel. Remove and save any seeds.
  5. Slice the peel into very thin pieces.
  6. Place grapefruit peel and orange peel pieces in a medium sauce pot.
  7. Add 1 ½ quarts water to the sauce pot.
  8. Boil the mixture for 5 minutes on a low boil, stirring often.
  9. Drain the water from the peels. Discard water.
  10. Chop the grapefruit pulp. Chop the orange pulp.
  11. Slice the lemon into very thin slices. Remove and save any seeds.
  12. Wrap all seeds, pulp and pith scraps in cheesecloth. Tie to form a packet.
  13. Add grapefruit pulp, orange pulp, lemon slices and cheesecloth packet to the saucepot with the peels.
  14. Add the other 1 ½ quarts of water.
  15. Bring back to a low boil. Let boil 5 minutes.
  16. Cover the pot. Let stand for 12 to 18 hours in a cool place. Do not refrigerate.
  17. Cook mixture rapidly until peel is tender.
  18. Remove the cheesecloth packet from the pot. Discard.
  19. Measure the fruit and liquid.
  20. Add 1 cup sugar for each cup fruit mixture, stirring until sugar dissolves.
  21. Bring to a boil over high heat, stirring constantly.
  22. Cook rapidly almost to the gelling point, stirring frequently to prevent sticking.
  23. Remove from heat. Skim foam if needed.
  24. Ladle hot marmalade into hot jars, leaving ¼ inch headspace.
  25. Wipe top of jar with a damp cloth to remove any food particles.
  26. Adjust two-piece caps.
  27. Process 10 minutes in a boiling water canner.

Keywords: Citrus Marmalade Recipe, how to can citrus marmalade, made from scratch, home food preservation, canning, without pectin