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Four Citrus Marmalade

Four Citrus Marmalade

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It’s citrus season again and since we have a lot of mandarins and Seville oranges in our garden in Assini, I add a few lemons and oranges and make this mixed citrus marmalade every year.


One of my favourite marmalades is the one with mixed citrus.  You can make the marmalade using any combination of citrus fruit and if you like you can change the ratio of each fruit depending on dominating flavour you would like to taste.  You can follow the same method to make each fruit separately.

Four citrus marmalade image

Citrus Fruit image

I have made the same jam with different combinations of citrus fruit as well as with different flavours, other times using fragrant geraniums or cinnamon or ginger for a more spicy and exotic taste.  Last year when I was in Cyprus I made it using mandarins, bergamot, kumquat, pomelo and grape fruit.


We love eating it with our Greek breakfast, which is usually “Koulouri Thessalonikis” or toasted bread with some butter, halloumi or graviera and smoked turkey.  This combination of the sweet jam and the salty cheese and charcuterie is out of the world.  Of course, a Greek coffee is a must!

Four Citrus Marmalade


  • 5 tangerines
  • 4 oranges
  • 3 lemons
  • 2 Seville (bitter) oranges (after boiling I got 700 grams (1.55 lbs) of peels)
  • 900 grams (2 lbs) sugar
  • 1 litre fruit juice (1 1/3 cup juice from all boiled fruit and 2 2/3 cups extra fresh citrus juice.  You can add water instead of juice but in this case, add 1 kilo sugar)
  • 2 – 3 fragrant geranium leaves (Arbaroriza / Kiouli)  or 2 inch cinnamon stick or 2 tbsp grated ginger
  • ¼ cup lemon juice


  1. Wash the fruit thoroughly. Put them whole in a large saucepan and cover them with water.  Bring to a boil, lower heat and simmer on low heat for about half an hour.  (They will float, so put a heat resistant plate on top, to keep them submerged).
  2. Drain and add fresh water, taking care not to break the fruit.  Bring to a boil again, lower heat and simmer for another half an hour.  Put them in a colander until they cool or until you can handle them.
  3. Cut the boiled fruit in the middle and using a juice extractor collect the juice inside. Cut each fruit again in the middle and using a sharp knife remove the entire interior, which set aside. Then cut the peels into very thin stripes and cut the stripes into smaller pieces, not bigger than 3 – 4 cm (about 1 ½ inch)*.  Repeat the same with all fruit.    (The oranges and tangerines had more pith so I removed as much as possible, cutting off a thin layer with the knife.  The bitter oranges did not have any juices at all inside.  One (1) litre fluid is needed, so depending on amount of juice extracted, either add more fresh juice or water, preferably juice.
  4. Collect the seeds and the remaining fruit interior (not the pith) and place it in a tulle or cheesecloth. This is where we get the pectin from. Tie it tightly with kitchen string.
  5. Put the peels, sugar, juice, fragrant geraniums (cinnamon or ginger) and water in a pot. Mix and bring to boil until the sugar dissolves.  Add the tulle and on low heat simmer the fruit for about 30 – 45 minutes until soft, mixing every now and then with a wooden spoon.  Remove the tulle in a colander and using the wooden spoon press it to remove any juice, which return into the pot.  At this stage add the lemon juice and simmer until the temperature reaches 105ο C.
  6. If not using a thermometre wait until next morning.  If it has set add the lemon juice and simmer for a minute.  If not, boil again for five minutes and let it cool again.  The procedure should be repeated until the marmalade sets.  The lemon juice is added during the last time.
  7. Remove the fragrant geraniums , if you like (I do not remove them) and store in sterilized jars.

*Note:   Instead of finely cutting all the fruit, half of it can be pulsed in a food processor.


This recipe as well as many more similar recipes is included in volume 2 of «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!»

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.


Other related Recipes:

Lemon Marmalade

Mandarin Marmalade


Kopiaste and Kali Orexi,

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