Blood Orange and Pummelo Marmalade

2 quarts

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


  • 4 blood oranges, peeled, peels cut into ⅓-inch pieces, flesh seeded and coarsely chopped

  • 1 pummelo, peeled, peel cut into ⅓-inch pieces, flesh seeded and coarsely chopped

  • 1 lemon, quartered, thinly sliced, and seeded

  • 1 ½ 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.

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