Citrus Marmalade

Citrus Marmalade

I spent a good portion of the weekend making two batches of citrus Marmalade. . .

Grapefruit Marmalade and Meyer Lemon Marmalade. . .

And I couldn’t be happier for it!

See, it was quite serendipitous that Angi was offering some of her excess (completely delicious and organic) Meyer Lemons and Grapefruits at the same time I was learning about Marisa’s Mastery Challenge. . .

And so, instead of making Candied Lemon Peels and Limoncello like I did last time Angi showed her generous spirit, it was that citrus Marmalade had to be added to my January To-Do List.

Following the 1 : 1 : 1 ratios and the whole fruit method, I turned four pounds of lemons into seven half-pints and two and a half pounds of grapefruit into five half-pints.

Aren’t they pretty?

I will admit that I probably left a bit too much of the pith which could be problematic if I allowed it to be, but I’m really ok with it as I don’t have as much of a sweet tooth as many others do ๐Ÿ™‚

But we live and we learn, right?

So, with 12 new jars of citrus Marmalade sitting on my shelf, I now need at least 10 recipes with which to use it all up!

See (as you may or may not know by now), I am a creature of habit! ย And so, I love Marmalade on biscuits and Marmalade on salmon. . .and that’s about it! ย I’m thinking it’s time to expand my repertoire, don’t ya think?

I’m thinking it’s time to expand my repertoire, don’t ya think?

So, any delicious recipes or ideas you love and are willing to share will be greatly appreciated!


Citrus Marmalade

Written by Melissa @ Ever Growing Farm


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  2. Linda

    Lovely! We avoid sugar here, so I dont make preserves any more. As for recipes…it goes great in cakes imho! Like stirred in the batter, put in the middle of cupcakes before you bake, or spooned over a hot cake like a glaze. Many rich fruit cakes are finished off well by marmalade spooned over when they come out of the oven. And it’s lovely stirred through whipped cream on top of English style scones or even as a cake filling, and if you make sweet breads, it goes sooo good as a filling before you roll up and bake! ( think pull,apart scroll type breads ).

    We’ve also used it as a marinade for chook or pork on the bbq. And as part of a salad dressing with oil, vinegar and garlic. My favourite used to be on hot buttered toast for breakfast! Enjoy what ever you do Melissa ๐Ÿ™‚

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