Citrus Marmalade

I was gifted a large bag of citrus fruit from a staff member, and then a friend added to the pile. Not wanting any to go to waste I made this citrus marmalade.

Citrus Marmalade
Head straight on to the Recipe For ♥ Citrus Marmalade ♥

When I mentioned I had been receiving unsolicited calls, Inger left a comment. She told me all the calls she receives that are not from contacts are sent to voicemail. I filed this information away in my mind until I was back home from The Netherlands. After a bad day, a call from an insurance company was the last straw. I decided there and then to look into the option of silencing these unwanted calls. All it took was a single setting on my phone. Any call that comes from an unknown number is silenced and sent to voicemail. People who are trying to solicit business from me will in no doubt hang up. And if the person needs to actually speak to me, they will hopefully leave a message. I am checking to see if any of the silenced numbers are from customers.

Today’s inspirational recipe from Lavender and Lime ♥ Citrus Marmalade ♥ #LavenderAndLime Click To Tweet

To this end I use Truecaller which so far has been pretty accurate. And I’ve created a catch all contact for the numbers I don’t need individual details of. For example, companies I deal with but will never call, and Dave’s customers who call me inadvertently. The one upside is I don’t have to speak to people trying to sell me something I don’t want or need. And if it’s urgent and they call straight back, the phone will ring. However, some companies have become even bolder and now I am getting WhatsApp messages! Thankfully they are easy to block and report but that still takes time. Do you make use of the silence all unknown calls option on your phone?

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Citrus Marmalade

This recipe calls for pomelos but you can swap them out for grapefruit
Recipe Category: Preserves
Makes enough for: 1 batch marmalade
All Rights Reserved: An original recipe from Lavender and Lime


  • 5 lemons
  • 2 pomelos
  • 4 oranges
  • 500 mls water, plus extra if necessary
  • 800 g fructose


  • Peel the skin off the lemons and pomelos, being careful to not include the pith
  • Place into a blender, chop until fine and set aside
  • Peel the skin off the oranges and discard
  • Cut the fruit into wedges, place into the blender and blitz to a pulp
  • Place the pulp into a heavy bottomed saucepan and add the water
  • Bring to a boil over a high temperature then reduce the heat and leave to simmer for 45 minutes
  • Set a strainer over a large measuring jug and tip half of the fruit and liquid into the strainer
  • Leave to drip for 30 minutes then press out as much juice as you can
  • Repeat with the rest of the fruit and liquid and once all done increase the liquid to 1l with water if necessary
  • Place the liquid into a clean heavy bottom saucepan,together with the chopped skins
  • Cover and bring to a simmer over a medium temperature
  • Leave to simmer for 15 minutes, remove the lid and add the fructose
  • Stir until dissolved then increase the temperature and bring to a boil
  • Leave to boil until the marmalade reaches 105° Celsius
  • Remove from the heat and carefully skim off any scum
  • Leave to stand for 15 minutes before placing into sterilized glass jars
  • Cool completely before securing the lids onto the jars


See this post on how I sterilize my glass jars.
Inspiration published on Lavender and Lime December 6:


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