Bright & Bitter Five-Citrus Marmalade
A fragrant, jewel-toned marmalade that balances the floral sweetness of pomelo with the tang of grapefruit, kumquat, orange, and lemon.
- Prep1h
- Cook30 min
- Total24h 30m
- DifficultyMedium
- Servings4
This marmalade came about because I wanted to celebrate pomelos—their scent is utterly captivating, and they deserve more than just being eaten out of hand. The combination of five citrus fruits creates a complex, layered flavor: the pomelo brings a mild, floral sweetness, the grapefruit adds a pleasant bitterness, kumquats contribute a burst of intense citrus, while oranges and lemons round everything out with familiar brightness.
The method is a two-day affair: the first day is all about preparing the fruit and letting it macerate in water overnight, which softens the peels and draws out the pectin. The second day is a quick cook, ending with a simple water-bath canning. The result is a marmalade with a beautiful set—not too stiff, not too runny—and just the right ratio of jelly to tender strips of peel.
Ingredients
Converted amounts are rounded.
Method
- Day 1: Prepare the fruit. For the pomelos: Use a sharp knife or vegetable peeler to remove only the colored zest, leaving the white pith behind. Stack the zest strips and slice them as thinly as possible; if they are long, cut them in half or thirds so they fit nicely on a spoon. Set aside. Then trim off the remaining pith to expose the fruit. Cut out the segments (supremes) from between the membranes, then roughly chop the segments into bite-sized pieces. Place both zest and fruit pieces in a large mixing bowl.
- For the grapefruit: Repeat the same process—remove the colored zest in thin strips, then segment the fruit. Add everything to the bowl with the pomelo.
- For the kumquats: Trim off the stem end, slice each kumquat in half, and remove any seeds. Then slice each half into very thin strips. Add to the bowl.
- For the lemons and oranges: Cut off both ends, then quarter each fruit lengthwise. Cut away the central pith and seeds from each quarter. Lay each piece skin-side down and slice as thinly as possible. Add to the bowl.
- Combine all the prepared fruit with the water in a nonreactive container (glass or stainless steel). Cover and let sit at room temperature for 24 hours.
- Day 2: Prepare a boiling water canner. Wash the jars and lids in hot, soapy water and keep them hot.
- Pour the fruit mixture into a large nonreactive pot (enameled cast iron or stainless steel). Bring to a simmer over medium heat and cook for 20 minutes, until the peels are tender.
- Add the sugar and stir until completely dissolved. Increase the heat to high and cook, stirring occasionally, until the marmalade reaches 220°F on a candy thermometer, or passes a gel test (a small spoonful on a chilled plate wrinkles when pushed).
- Ladle the hot marmalade into the hot jars, leaving 1/4-inch (6 mm) headspace. Wipe the rims, place the lids on, and screw on the bands fingertip-tight. Process in the boiling water canner for 10 minutes. Turn off the heat, let the jars sit in the water for 5 minutes, then remove and cool completely on a towel. Check the seals.
💡 Tips
- If you don't have a candy thermometer, use the chilled plate test: place a small plate in the freezer, then drop a spoonful of marmalade on it; if it wrinkles when you push it with your finger, it's ready.
- The marmalade will thicken further as it cools, so don't overcook it.
- Store sealed jars in a cool, dark place for up to a year; once opened, refrigerate and use within 3 months.
Inspired by a recipe from Food52