{"id":17138,"date":"2025-01-30T10:21:58","date_gmt":"2025-01-30T15:21:58","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?p=17138"},"modified":"2025-02-26T09:40:54","modified_gmt":"2025-02-26T14:40:54","slug":"how-to-make-and-can-citrus-marmalades","status":"publish","type":"post","link":"https:\/\/extension.umaine.edu\/food-health\/2025\/01\/30\/how-to-make-and-can-citrus-marmalades\/","title":{"rendered":"How to Make and Can Citrus Marmalades"},"content":{"rendered":"

\u2014 By Kate McCarty<\/a>, Food Systems Professional, University of Maine Cooperative Extension<\/em><\/p>\n

Winter means citrus season in the U.S. Oranges, grapefruit, lemons, limes\u2014the list of citrus varieties is long. While not native to Maine, we love to use wintertime citrus fruits to make delicious marmalades and also try to incorporate locally-grown ingredients wherever possible.<\/p>\n

Marmalades are gelled spreads, typically made from citrus, that are different because they contain the rind of the citrus fruit. Using the rind imparts a bitter flavor, which provides a nice contrast to the spread’s overall sweetness. Marmalade fans are passionate about their bitter spreads, and we find you either love it or hate it; it\u2019s not for everyone!<\/p>\n

But for the bittersweet among us, here are some tips for making the best marmalade you can this winter. Peeling and slicing the citrus rind is a bit labor intensive, but the resulting spread is so delicious on toast and baked goods, and can even be used in salad dressings and marinades for acidity.<\/p>\n

\"Canned<\/a><\/p>\n

Fruit Selection<\/h3>\n

Marmalade is most commonly made from oranges, but any citrus fruit can be used\u2014think triple citrus marmalade<\/a> made with blood orange, grapefruit, and Cara Cara oranges or a bright Meyer lemon marmalade<\/a>. You can safely substitute one citrus fruit for another in a recipe, as long as you do not change the quantity of fruit required.<\/p>\n

Local Maine Ingredients<\/h3>\n

Citrus marmalade can be complemented by local ingredients like cranberries, apples, peaches, and even tomatoes. The National Center for Home Food Preservation has recipes for making and canning several marmalade recipes. Our favorite is the cranberry-orange marmalade<\/a>. Pomona\u2019s Pectin has recipes for low-sugar marmalades<\/a> made with blueberries, strawberries, pear, and other local Maine ingredients.<\/p>\n

\"Jars<\/a>Canning and Freezing Marmalade<\/h3>\n

Citrus marmalade is acidic enough to be canned safely using the boiling water bath method. It\u2019s important to follow a research-based, tested recipe to ensure the quality and safety of your finished product when canning marmalade. We recommend recipes from the USDA<\/a>, the National Center for Home Food Preservation<\/a>, and companies like Ball<\/a> and Pomona\u2019s Pectin<\/a>. If you are using a recipe that requires pectin, be sure to use the specific pectin that is recommended, as substituting pectin powders or liquids can result in a marmalade that doesn\u2019t set up properly.<\/p>\n

If you want to freeze your marmalade, that\u2019s an option too. Be sure to use freezer-grade plastic or glass jars (a 4 or 8 oz. canning jar is ideal), and leave at least 1 inch of headspace to allow for expansion during freezing. Label and date your jars and use within 6 to 8 months for best quality. When you are ready to enjoy a jar, simply move it to the refrigerator to thaw and use it up within 2 weeks.<\/p>\n

Preparing Perfect Marmalade<\/h3>\n

One last tip for ensuring that your marmalade is the perfect balance of bitter and sweet\u2014when peeling and cutting up your citrus fruit, be sure to avoid including too much of the white pith. This is the part of the fruit that is bitter, so too much of it can make your marmalade taste unpleasant. Do your best to peel only the colored parts off the rind and then slice away the pith with a sharp knife before chopping the citrus flesh.<\/p>\n

Now that you\u2019re ready with tips for making and canning marmalade, sharpen your best chef\u2019s knife and get to slicing up this season\u2019s citrus gems. Marmalades are a great way to bring some brightness to your diet during the Maine winter. And it goes great with a warm cup of tea!<\/p>\n

Resources<\/h3>\n