This recipe is a variation from my Surprisingly Simple Citrus Marmalade that I developed for Houston’s Italian Cultural & Community Center’s 2020 Fashion Show & Luncheon next month. If you’re a swag bag recipient, you’ll receive a jar of this yummy goodness! It’s too good to not share, so you’re welcome to make this at home.
Limoncello Marmalade
5 cups chopped citrus
1/2 cup limoncello
1/2 cup water
1 tablespoon stick butter
1 box powdered pectin
7 cups of sugar (don’t freak out, it’s not that big a deal)
Fill blender to the 5 cup line with fruit (chopped or quartered), smash to consolidate. Add limoncello and water. Add more lemons until lemons and liquid are at the 5 cup line. Add butter and pectin. Blend. Pour into stockpot and heat on high to boiling. At the first boiling point, add sugar and stir until all sugar is dissolved. Continue to stir until mixture reaches a rolling boil. Let mixture boil for 90 seconds (this is critical). Remove from heat and ladle into sanitized jars. Seal. Boil sealed jars in water bath for 10 minutes. Set out on counter to cool for 24 hours.
Yields: 9 cups (9 half pint jars or 4.5 pint jars)
I hope you enjoy it! This marmalade pairs well with bagels, ice cream (oh yeah!), shortbread Girl Scout cookies, and well…limoncello!
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This may be a dumb question, but you aren’t using the whole lemon, right? Just the fruit part inside?
Not a dumb question at all! I cut the whole lemons (rine, pith, everything!) and throw them in the blender. I do pick out large seeds but the wee ones stay. Goes against everything I thought I knew about lemons but the sugar cuts the tart and it’s delicious.
You say citrus fruit. Does that mean a mix of citrus? Cause I would like to do tangerines, oranges, grapefruit, and lemons. Would that work?
Absolutely! I’ve yet to try grapefruit marmalade, I think that would be delicious!
I don’t understand why the addition of butter ?
Marmalade in every other recipe never uses butter
To keep the bubbles from getting too aggressive and frothy while boiling. It’s optional and maybe more of a habit for me (I put a tablespoon of butter in all my jellies, jams, and marmalades).
This tastes sooo good. Easy to make. Little to absolutely no waste. A win win in my book. !!!!!
This looks so good! What a great combination of flavors!