Making Jams and Jellies

Citrus Marmalade
without added pectin

(Note: When peeling citrus fruits for marmalades, be sure to include some of the white membrane found just under the skin. This is where most of the pectin is located.)

• ¾ cup grapefruit peel (from grapefruit)
• ¾ cup orange peel (1 orange)
• 1/3 cup lemon peel (1 lemon)
• 1 quart cold water
• pulp of 1 grapefruit
• pulp of 4 medium-sized oranges
• 2 cups boiling water
• 3 cups sugar

Yield: About 3 or 4 half-pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To Prepare Fruit — Wash and peel fruit. Cut peel in thin strips into a saucepan. Add cold water and simmer, covered, until tender (about 30 minutes). Drain. Remove seeds and membrane from peeled fruit. Cut fruit into small pieces.

To Make Marmalade — Sterilize canning jars. Combine peel and fruit in saucepan, add boiling water and sugar. Boil rapidly over high heat, stirring frequently, until the temperature measures 8°F above the boiling point of water (220°F at sea level), about 20 minutes. Remove from heat; skim. Pour hot marmalade into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

 

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This document was adapted from "So Easy to Preserve", 6th ed. 2014. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

This marmalade was also printed in "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint.

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