On the heels of the beautiful Floridian citrus I received a few weeks ago, I just received an abundant box of mixed citrus from the trees of wintering relatives in Arizona. They felt the cold was harsh this year, the oranges not as good as usual however I found in opening the box, sheer beauty in the form and colors, and delight at the prospect of what I'd do with it all. The finite quantity of such seasonal treasures lends itself to appreciation for the end product all year long.

Before the holidays I shared I have my grandmother's recipe box. It's filled with hand written and typewriter typed recipes with fabulous names like 'Good Cookies' or 'Hor D’Oeurve‘ (you can click those titles for some entertainment). One caught my eye a bit ago which was a three citrus marmalade. It's in my great grandmother's handwriting though attributed to someone named 'Mrs. Dillon'. I'd date it back to the first half of last century. I do make jam, though most always with organic pectin that allows use of honey instead of sugar, but was quite taken with this recipe. Some aspects were not something I was able to do so my end recipe is a modification but one that stays true to Mrs. Dillon’s intent I believe.

The way I modified the recipe the marmalade contains small bits of fruit and peel versus long pieces of the peel. I reduced the amount of sugar and the quantity of the oranges and lemons. Though this recipe is not difficult, it's lengthy due to the soaking time, causing it to span over a few days. It's a great weekend recipe with the last stage timing out when you have some time by the stove to allow it to boil down. The beautiful color and flavor will take the edge of any dreary day and it makes a wonderful homemade gift too.

Recipe

Vintage 3 Citrus Marmalade

This is a sizable batch of marmalade. Unless you plan to can it, give it to lots of friends or eat it for every meal you might consider cutting it in half or a fourth. I did process mine in a water canner though I think you could just refrigerate it if you plan to eat it straight away (another reason you might not want a mega batch). The amount of sugar may be a surprise in the recipe however it functions both to take the tartness down a notch as well as help the marmalade solidify. This version is modified from the original to lessen the sugar a bit, taking out the extreme tartness as well as allowing the marmalade be a bit more solid. If wishing a smaller batch, the recipe ingredients could be halved which would still provide for plenty.

5 from 1 vote

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Course: Condiment

Cuisine: American

Prep Time: 30

Cook Time: 3

Total Time: 1 15 30

Servings: 1-ounce servings (4-12 ounce jelly jars, 8-8 ounce jelly jars)

Calories: 152kcal

Author: Toni Dash

Ingredients

Instructions

Wash the outside of each fruit (peel is included in the recipe). Cut each citrus fruit into quarters and place in the bowl of a food processor. Pulse until the fruit is in small pieces. Refer to the photo below.
Measure and place fruit into a large, non-reactive pot with lid. Cover with 3 times the volume in water. As an example: I had 7 pints of pulverized fruit/juice and added 21 pints of water to the pot. Cover and let sit overnight (or for 12 hours). It does not need to be refrigerated unless in a very warm climate.
The following morning bring the mixture to a vigorous boil for 30 minutes. Stir periodically to prohibit any burning of the pulpy fruit. Turn off heat, cover and allow to sit 24 hours.
After the 24 hour rest period, bring the mixture to a boil again, this time with the purpose of reducing the volume by 1/3. It will need to boil for a few hours. The color will become more amber as the marmalade reduces.
After the marmalade has reduced and is less watery, add the sugar.
Bring the mixture to a boil and boil until it reaches 220 degrees, (gel or soft ball stage), on a candy thermometer.
If you are refrigerating, spoon the marmalade into the jars and allow them to cool fully before putting them in the refrigerator. If canning, process in a water bath for 10 minutes (or the correct time for your altitude; I did for 15 minutes).

Nutrition

Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

Comments

A little bit of everything says

February 25, 2011 at 5:39 am

I love orange marmalade but 3 citrus must be a killer. Love the hand written recipe, so sweet.
thanks for sharing this wonderful recipe Toni, hope you'll have a wonderful Friday

Elisabeth says

February 25, 2011 at 3:50 am

Hi Toni-Your nostalgic citrus marmalade is a true “labor of love”. What a treasure to have, a handwritten old recipe. I have some myself, but they all need to be adapted to the new way, but they are a treasure!
Your marmalade is so colorful and delicious. I should make some too, since it's still the citrus season here, in S. Florida, but we just take that for granted.

Thank you so much for your kind comment on my blog. You always inspire me with your words of wisdom!

Susie Bee on Maui says

February 25, 2011 at 2:22 am

Beautiful post. Love the spoon photo.
Glad to meet you on FB!

Eizel says

February 25, 2011 at 8:17 am

Orange and yellows! Looking through this post makes me feel nostalgic 🙂

meltingbutter.com says

February 25, 2011 at 7:55 am

thanks for visiting my blog! I think yours is great too…the photos on this post are particularly great…love the colours..

Looking forward to sharing recipes with you 🙂

Diann says

February 25, 2011 at 5:28 am

Gorgeous photos, Toni!

Magic of Spice says

February 25, 2011 at 12:10 am

How wonderful to have old handwritten recipes…and how exciting to receive a box of gorgeous citrus like that. The marmalade looks fantastic 🙂

Aroma y Cocina says

February 24, 2011 at 5:56 pm

That seems really great. Good season for oranges and lemons is coming soon. I will be ready to try it on my breakfasts and desserts.
Thanks

ping says

February 24, 2011 at 11:48 pm

Lovely! Great step by step pics too!

Lea Ann says

February 24, 2011 at 2:18 pm

Beautiful! Wish I had time for more projects like this.

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