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Vintage Three Citrus Marmalade recipe in food processor

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.
Course Condiment
Cuisine American
Prep Time 30 minutes
Cook Time 3 hours
Total Time 1 day 15 hours 30 minutes
Servings 48 1-ounce servings (4-12 ounce jelly jars, 8-8 ounce jelly jars)
Calories 152kcal
Author Toni Dash


  • 2 grapefruit
  • 10 small-medium size oranges
  • 3 lemons
  • 4 pounds granulated sugar (I use organic)
  • Jars and lids
  • Water
  • Candy thermometer


  • 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).


Calories: 152kcal | Carbohydrates: 39g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 23mg | Fiber: 0g | Sugar: 38g | Vitamin A: 120IU | Vitamin C: 6.8mg | Calcium: 4mg | Iron: 0.1mg