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Three-citrus marmalade  recipe

Three-citrus marmalade recipe

85 ratings

This easy marmalade uses whole oranges, lemons and limes to create a tangy marmalade that's bursting with fresh citrus flavour. This clever recipe uses the whole fruit (peel and all) so there's very little effort involved and it's nice to know nothing goes to waste. Once opened, keep chilled and eat within 1 month. See method

  • Serves – Makes 7x300ml (1/2pt) jars, based on 1 tbsp per serving
  • 10 mins to prepare, 1 hr 20 mins to cook, plus overnight infusing
  • 50 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 4 oranges, washed, skin scrubbed and dried
  • 3 lemons, washed, skin scrubbed and dried
  • 2 limes, washed, skin scrubbed and dried
  • 1.75kg granulated sugar
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    13g 15%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 13.1g Protein 0.1g Fibre 0.1g


  1. Cut the fruit into large chunks. Put half in a food processor and whizz briefy to small chunks. Set aside and repeat with the remaining fruit. Put the fruit in a large pan and add 1ltr water. Bring to the boil and simmer, covered, for 30 mins. Remove the pan from the heat and leave, covered, overnight.
  2. Add the sugar and return the pan to a gentle heat. Stir until the sugar dissolves, then bring to the boil. Boil, uncovered, for 40-50 mins, or until the mixture reaches 105°C on a sugar thermometer. Spoon the marmalade into sterilised jars and seal.

Tip: Store the preserves immediately in hot sterilised jars. Simply wash with soapy water, rinse clean, then dry in a roasting tin lined with nonstick baking paper for 1 hr at gas 1, 140°C, fan 120°C.

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