Triple Citrus Marmalade

Jars of Triple Citrus MarmaladeTriple Citrus Marmalade was created by Lindsay Landis and reprinted with her permission from the Winter edition of That’s My Jam, her set of 4 e-books. The Summer and Fall editions are also available now. The Spring edition will be released on March 13 and can be pre-ordered here.

Lindsay loves making jam, in addition to cooking and baking. Her blog, Love and Olive Oil, has additional jam and jelly recipes as well as many other delicious recipes.

Lindsay says: “Three times the citrus, three times the charm. This brilliantly hued marmalade is made with ruby red blood oranges, blush pink cara cara oranges, and deep yellow Meyer lemons. You can use any assortment of citrus you like, about 3 pounds worth, as long as you have 2½ cups of citrus ‘stuff’ to work with.”

Yield: 4 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Triple Citrus Marmalade Ingredients

1¼ pounds blood oranges
1¼ pounds cara cara oranges
¾ pound Meyer lemons
2 cups granulated sugar – divided
2 teaspoons Pomona’s pectin powder
1 cup filtered or spring water
2 teaspoons calcium water

Triple Citrus Marmalade Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Wash and scrub citrus, then fully zest using a ribbon zester. Cut off pith, then segment fruit, discarding seeds. Squeeze out remaining juice from membrane. You should have a total of 2½ cups citrus zest, pulp, and juice.

3. Whisk together 1 cup of sugar with pectin until evenly distributed; set aside.

4. Pour prepared citrus and water into a large, heavy saucepan. Bring to a boil, then reduce heat and simmer, covered, for 10 minutes or until softened. Add calcium water and increase heat to bring back to a full rolling boil.

5. Whisk in sugar/pectin mixture, stirring vigorously until completely dissolved and mixture returns to a boil. Whisk in remaining 1 cup sugar, stirring until dissolved, and then bring back to a full rolling boil once more.

6. Remove from heat and ladle jam into hot jars, leaving 1/4-inch of head space. Wipe jar rims and screw on lids. Process for 10 minutes, then transfer to a wire rack to cool completely. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Note: In Steps 3 & 5, Lindsay “whisks”; we “stir.”

Recipe and photo by Lindsay Landis

You may also like: Satsuma Marmalade, Honeyed Pear-Lemon Marmaladeor Kumquat Marmalade.

covers of 4 e-booksThat’s My Jam e-book series is a beautifully designed set of books. Lindsay Landis has lovingly created a variety of original recipes, many of which use Pomona’s Pectin, and some of which don’t use any pectin at all. Summer, Fall, and Winter are currently available; Spring will be released on March 13 and can be pre-ordered here

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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4 thoughts on “Triple Citrus Marmalade

    • Thanks so much for choosing Pomona’s, we are so glad you’re loving our recipes! You can replace those sweeteners, just follow their conversions on the packaging.


  1. I would like to make some peach marmalade. I like Pamona’s pectin because it uses less sugar.

    I thought I might be able to use the triple citrus recipe but I don’t want to ruin it.
    Do you have any suggestions or a recipe that you do not have posted in the marmalade recipes.

    Mary shoemaker

    • Hello Mary,

      Thank you so much for reaching out to us here at Pomona’s.

      I found this lovely recipe for Peach Marmalade that I think we can simply convert for using our wonderful Pomona’s Universal Pectin.

      The recipe calls for lots of sugar, and not Pomona’s Pectin, so I am going to adjust it for you, here is the conversion you should use…
      1 small orange
      1 lemon
      1/4 cup water
      3 tps. Calcium Water
      3 pounds peaches
      3 tsp. Pomona’s Universal Pectin
      2 cups sugar
      How to Make It
      Prepare a boiling water bath canner.
      Sterilize 8 half-pint jars and lids. Keep them in the hot water until needed.
      Cut the orange and lemon into quarters; remove seeds. Cut the orange and lemon quarters crosswise into very thin slices. In a medium saucepan, combine orange and lemon slices and water. Cover and simmer the orange and lemon mixture over low heat for 20 minutes.
      Bring a large pot of water to a boil.
      Fill a large bowl with ice water.
      Drop the peaches into the boiling water for about 15 seconds, or until you see the peels splitting. With a slotted spoon, transfer the peaches to the ice water to stop the cooking.
      Use a sharp knife to peel the peaches. Pit them and chop them finely.
      In an 8- to 10- quart stockpot or Dutch oven, combine orange and lemon mixture and chopped peaches.Stir in the calcium water.
      Stir Pomona’s Pectin into sugar, and gradually add to boiling fruit mixture, stirring continually. Bring mixture to full rolling boil. Continue the full boil, uncovered, for 1 minute. Remove from heat; quickly skim off any foam.
      Pour at once into hot sterilized jars; seal.
      Process in a boiling water bath canner, boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool for 24 hours. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

      Makes 7 or 8 half-pints.

      Recipe Adapted from:

      Hope this helps Mary! Please let me know if there is anything else I can help you with.


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