Citrus Marmalade Recipe & Canning Basics

By Mindy Kobrin

This Mother’s Day with a little bit of love, fresh ingredients, Mason jars and a bit of adult-supervised assistance, every kid can surprise mom with SWEET JARS OF LOVE.

Canning and preserving food can be easy if you have the right tools and know the canning basics.

Citrus Marmalade Recipe & Canning BasicsHow to Prepare Canning Jars


  • Candy thermometer
  • 6-8 quart non-reactive stock pot
  • Saucepan
  • Mason jars
  • Wide-mouth funnel
  • Fine-mesh sieve


Boiling jars is an important and easy process to canning and preserving food once you get the hang of it!

  1. Boiling jars ensures any contaminants in the jars are killed.
  2. The heat created in the jars guarantees high temperatures after removing them jars from hot water to best seal your yummy creations in an airtight container. (The heat rapidly escapes taking any remaining air out of the jars.)
  3. Prepare boiling water bath and 4 regular Mason Jars (500 ml). Fill stock pot and opened jars with water to cover. Bring to a boil.
  4. Place lids in a small saucepan. Cover with water and gently simmer over low heat. While the jars and lids are being boiled in hot water bath, prepare recipes.
  5. When recipe is complete, remove jars and lids from hot water bath using tongs. Place on towel-lined counter.
  6. Carefully fill jars with your recipe filling leaving ¼-inch to ½-inch headspace between your filling and the top of the Mason jar.
  7. Wipe any excess filling off jars with a damp towel then apply lids and screw them tightly onto the jars.
  8. Place sealed jars back into hot water bath and return water back to a boil. Boiling time depends on individual recipe.
  9.  Remove jars from hot water bath and gently place onto towel-lined counter to cool completely. (The center of the lids might be concave from the vacuum seal.)  Store in refrigerator for 2 weeks. Enjoy.

Three Citrus Marmalade Recipe in Jars

Three Citrus Marmalade Recipe in Jars

Prepared in 55 minutes or less plus overnight to cool.


  • 4 lbs fresh citrus such as 5 blood oranges or Clementines, 3 grapefruits, 4 lemons
  • 6 cups fine granulated sugar
  • Zest of select citrus fruit


  1. After citrus is zested, place all zest into a saucepan with 2 quarts of filtered water. Bring to a boil over medium-high heat. Reduce heat to simmer and cook 20 minutes until zest ribbons are soft and tender. Set aside. When cool, drain over a sieve and reserve citrus liquid and zest pieces in two separate bowls.
  2. While zest is simmering, cut citrus into segments removing all the white pith, membranes and seeds. Collect fruit segments and all their juices in a large bowl.
  3. Combine drained citrus zest pieces, fruit segments, juice, 4 cups of reserved citrus liquid and sugar into a stockpot. Bring to a boil and cook 30 – 40 minutes until liquid temperature reaches 220°F.
  4. Stir regularly to prevent bottom from scorching. As soon as citrus marmalade reaches 220°F, immediately remove the pot from the heat.
  5. Stir cooked marmalade for 30 – 60 seconds with a wooden spoon to distribute zest pieces. Ladle  or funnel marmalade into prepared Mason jars. Apply lids and rings and place into stockpot’s hot water bath for 10 minutes. Remove, cool overnight and store in refrigerator.

Surprise mom with her favorite muffins, brioche or golden toast aside her very own Jar of Love! (Decorate jar with fanciful ribbon and love note!)

Don’t Worry, Eat Happy!

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