Citron Marmalade


  • 2 medium-sized citrons
  • 2 oranges
  • 1 lemon
  • sugar


Peel citron and cut pulp into pieces.  Quarter oranges and lemon and remove seeds and pithy parts.  Put all these through food chopper using a medium blade.  Measure pulp and for each cup add 1/2 cup sugar.  Sprinkle sugar over pulp and let stand overnight.  Next morning add just barely enough water to cover (1/2 to 1 cup) and boil until marmalade is thick and clear (about 1 hour).  Stir to prevent scorching.  While still hot, pour into hot sterilized jars and seal.

Check out our Citron Preserve Recipe!

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