Orange, Lemon & Grapefruit Marmalade

Orange, lemon, and grapefruit marmalade is the classic British three-fruit preserve that pairs sweet oranges with the sharp bitterness of grapefruit and the tart bite of lemon. The combination keeps the marmalade from veering too sweet, as single-fruit orange versions sometimes do, while the natural pectin in the citrus peel sets the jam without commercial powder.

The two-stage soak is the key. Sliced fruit and water sit twelve hours, get a quick simmer, then sit another twelve hours. This pulls out the pectin from the white pith and rinds gradually, giving you a marmalade that sets firmly without taking on bitterness.

Cook in small batches of 4 to 6 cups at a time. Big pots boil too slowly to reach the high temperature needed for setting and the marmalade can darken or scorch.

Pro Tips

• Slice the fruit as thin as you can. Thick chunks take forever to soften and toughen the marmalade.
• Save and tie up the seeds in cheesecloth, then simmer with the fruit. They release extra pectin.
• The sheet test: dip a cold spoon in, lift it out. Marmalade should sheet off in a curtain, not drip.
• Sterilize jars by boiling 10 minutes before filling. Marmalade keeps a year on the shelf.
• Cool jars upside down for 5 minutes to seal the lids if you don’t water-bath process

Variations

• Add a splash of whisky or Grand Marnier in the last few minutes for grown-up marmalade
• Stir in 1 inch of fresh ginger, finely grated, for warming spice
• Sub blood oranges for regular oranges for a stunning ruby-pink marmalade