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Blood Orange and Pummelo Marmalade


Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.

  • Yield: Makes about 2 quarts

Source: Martha Stewart Living, January 2009


  • 4 blood oranges, peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped
  • 1 pummelo, peeled, peel cut into 1/3-inch pieces, flesh seeded and coarsely chopped
  • 1 lemon, quartered, thinly sliced, and seeded
  • 1 1/2 quarts cold water
  • Sugar


  1. Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).

  2. Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.

  3. Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving.

Cook's Notes

Marmalade will keep, covered and refrigerated, for up to 1 month.

Reviews Add a comment

  • JulieFl
    11 FEB, 2010
    I made this recipe last year and everyone loved it as it was. I am looking forward to making it again this weekend. I think I will use the vegetable peeler this time around to see what kind of a difference it makes.
  • JessieBee
    16 MAR, 2009
    Then I followed the recipe. I didn't need to boil as long before measuring because of the thin peels and I used about a cup less sugar for my batch and it came out great. ...I also used a lemon and peeled it with the veggie pealer then discarded the pith as well. I used the same technique and made a kumquat-pommelo (w. 1 lemon) marmalade as well and both came out really well.
  • JessieBee
    16 MAR, 2009
    Here is what I did instead. I made Blood orange and manderine-quat marmalade with 2 lbs of blood oranges and 12 oz. of manderine-quats (about 6). I used a veggie peeler to peel the blood oranges and then chopped the zest and threw away the rest of the peal. I used the whole manderine-quat peels because the peels are quite sweet and not bitter. I didn't bother to peel the manderine quats just sliced them finely.
  • JessieBee
    16 MAR, 2009
    I saw this post and decided to investigate other recipes. I think if you included the whole peal from the oranges, lemon and pomelo it might have been the white part of the peel that ruined it.
  • cc94115
    3 MAR, 2009
    Wow this is really terrible. It sounded good, but turned out tasting horribly bitter and strong and wasted good organic blood oranges on this. What a shame. Did the test kitchen skip this one? I had to throw all the effort, time and money down the drain.