This marmalade is more like a jelly with some shreds of peel. Cut the peel thick or thin, as you like it.

Martha Stewart Living, December/January 1992


Recipe Summary

Makes 5 8-ounce jars


Ingredient Checklist


Instructions Checklist
  • Scrub fruit, place in a large bowl, and cover with boiling water. Let stand 2 minutes, then drain. Remove peel in thin slices with a zester, or cut off with a sharp knife into thicker pieces, as desired. Tie peel in a piece of cheesecloth; set aside.

  • Chop remaining pith and fruit into small pieces. You can do this with a food processor, but do not puree.

  • Combine chopped fruit, cheesecloth bag, and water in a 4-quart stainless-steel pan. Cover, and simmer 1 1/2 hours over low heat, until reduced by almost half. Remove cheesecloth bag, and set aside.

  • Strain contents of pan, pressing to extract liquid. Discard solids, and return liquid to pan. Add sugar and dissolve over low heat. Bring to a boil. Add peel from cheesecloth, and simmer over medium heat, until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon, 10 to 30 minutes.

  • Store the marmalade in jars in the refrigerator for up to 4 weeks.


Lime Marmalade: Substitute 9 limes for the grapefruit, orange, and lemons. Use the peel from 4 of the limes in the cheesecloth in step 1. Add the juice of 2 lemons with the fruit in step 3.


Reviews (3)

21 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 8
  • 2 star values: 7
  • 1 star values: 1
Rating: Unrated
This is an excellent recipe, but you must follow the directions exactly. If you over boil the mixture and/or add too much sugar you get a rubber ball and if you under boil the mixture and/or add too little sugar you get syrup. If you accidently end up the 'syrup' version of this recipe you can fix it by adding more sugar and boiling it longer (I have even thrown in some pectin and had it set up beautifully). This is the best tasting marmalade ever=:)
Rating: Unrated
I had the same problem - it just turned into a hard lump that won't come out of the jars - more like candy. It tastes GREAT, but we can't eat it!
Rating: Unrated
Hi! I tried your recipe - tastes good, but it is more like a confiture, not a jelly. Where can I make a mistake? Another question. At stage 4, when I added the peel from cheesecloth, there was big foam for ca. 30 min. Is it normal? Many thanks, Irina