Tuesday's Cupboard—Bittersweet Marmalade

Sweet local grapefruits & Cara Cara oranges from the local farmer's market, plus Meyer lemons from our tree

It's grapefruit season in Cali

bittersweet marmalade

From Canning, Freezing & Drying— A Sunset Book
Lane Publishing Co. © 1981 

level of difficulty:  experienced

Time required:  Overnight at room temp


6 medium-sized thin-skinned oranges

2 medium-sized, thin-skinned grapefruits

2 lemons 

2 cups water

9 cups fine baker's sugar

make it!

Cut unpeeled, rinsed oranges, lemons & grapefruits into 1/8" slices, discarding ends & seeds.  

Cut orange & lemon slices into quarters.  Cut grapefruits into same size as oranges & lemons.

Place all of the fruit & water in a 6-7 quart pot.    Bring mixture to a boil.

Reduce heat, cover & simmer for 15 - 25 minutes, or until peel is tender and translucent.  

Stir in sugar until well blended.

Cook over medium-high heat, uncovered and stirring often, for about 30 minutes until mixture thickens.  

Remove from heat, cover & let stand at room temperature for 18 to 24 hours.  This mellows & blends the flavors for a smoother marmalade.

Can It! 

Prepare 9 half-pint canning jars.  

Boil clean jars in the canning kettle for 15 minutes.  Reduce to simmer.  Place clean lids & rings in a hot water bath & keep on a lower simmer until ready to use.

Set up the counter with clean dry dishtowels, a clean washcloth to wipe the rims, a jar tong, a wide-mouth funnel, and a pair of tongs to grab the rings & lids out of the hot water bath.  Don't forget a dishtowel for holding the hot jars when you apply the lids & rings.

Rapidly return the marmalade to a boil, stirring to prevent sticking.  

Fill jars to 1/8" of the rim.  Wipe the rims with a clean warm washcloth; immediately apply the lid & ring.  Screw on ring bands as tightly as comfortable.  Let cool on a towel out of any drafts.  

Listen to make sure that the lids get a good seal.  :::pop!:::

Inspect the jars to make sure that they've all got a good seal.  Press gently on top of each lid, if in doubt.  The lids should all be depressed.  

Label & keep for one year.  This marmalade can be used immediately as a glaze for ham or roasted chicken.  Delicious as a spread on toasted bread!  

thinly sliced rinds of ruby red grapefruit + cara cara oranges + meyer lemons
make this a rich sweet-tart marmalade for breakfast,
cheese plates & roasted meats
fresh oranges, grapefruit & lemons


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