Narsai David/ KCBS Radio

When Life Gives You Lemons, Make Marmalade

Narsai David's Recipe For Citrus Marmalade

Narsai David
January 25, 2019 - 12:13 pm

Citrus season is in full swing, so KCBS Radio food and wine editor Narsai David recommends making marmalade from oranges, grapefruits, lemons or limes. Keep in mind that cooking times will vary for each fruit. Grapefruits usually take longer than oranges because they're more mature with thicker rinds while firm lemons and limes are the slowest of all. 

A blend of different citrus fruits such as orange and lemon make a very nice marmalade.  A most appealing marmalade is made with pink grapefruit, which gives a golden, pink color and a delicious taste to it. Meyer lemons make an exceptional marmalade with their elegant floral aroma. Finally, blood oranges create the most unusual rich color for a marmalade.



Wash whole fruit under running water. 

Cut away stem and remove any stickers on the skin. 

Cut fruit in half and squeeze out the juice.  Reserve juice. 

Cut the hollowed out shells in half again. 

Put the shells in a pot, cover with a lot of water, bring to a boil and simmer until tender.

Drain in a colander and discard the liquid.

When cool, discard all the tough interior membranes.

If you are blending different fruits, keep the rinds separate at this point, as the cooking time varies. Orange rinds may be tender in 20 minutes.  Grapefruit may take 25 minutes. Firm lemons and limes take up to 30 minutes.

You may now slice the rind thinly, or grind through the chili plate of a meat grinder or chop in a food processor as you desire. 

Combine the rind and the juice in a measuring cup. 

Add the same volume of sugar as the combined volume of fruit juice and rind. 

Cook over moderate heat, stirring frequently until it almost jells, generally about 10 to 15 minutes.

Pour into a jar. There is so much pectin in citrus, that it tends to stiffen up a bit in the jar as it cools.

Recipe Copyrighted 2019 by Narsai M. David