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Easy Citrus Jam brings in the sunshine
Our winter has not been bad at all this year. For people who like to work with seasonal ingredients though, February in the Northeast can be a challenge. But Easy Citrus Jam fixes that!
We can’t grow citrus fruit outdoors ever up here in the Northern states, so this is one case where we have to rely on the seasonality of ingredients from other regions. I make no apologies for enjoying citrus fruit in the winter. It helps a person feel more cheerful and that’s always a good thing you know?
The preserves from last year are nearly gone
Perhaps like me, you are finding that your supply of homemade jams and jellies from last summer and fall is starting to run out. Most years, I make lots of preserves like Blueberry and Raspberry. Last summer was a challenge for growing fruit though. The weather was wonky and that kept the supply lower than normal. So, maybe like us, you need something to get through to that first batch of strawberry preserves. That’s still a few months away here in Upstate NY. This fast and easy Citrus Jam is the answer.
Easier than marmalade
This is not marmalade. Marmalade is far more trouble. You have to zest all the fruit, remove the bitter pith, steep the peels overnight, and so on. I love marmalade, but it’s a lot of work. Easy Citrus Jam It is way easier than making marmalade, and it still has amazing flavor. Just section up the fruit, get it all in a pot with some sugar and in an hour or so, you are ready to put some sun-shiny into the jars – not to mention on your toast!
I used a combo of red grapefruit, mandarin oranges, lemons and limes, but you can switch the proportions out however you like. Sectioning the fruit, also called cutting supremes, is a little fiddly, but making sure you have a very sharp knife makes it pretty easy, once you get the hang of it.
Cutting the fruit into “Supremes”
Begin by washing and drying the fruit. Cut off the ends, until you can see the ends of the sections. Set the fruit on one of the cut ends, and use your knife to remove the peel in strips, following the contour of the fruit as you go down the side. When you get done peeling, you will see where each section meets the next. Cut between the membranes to remove the sections of fruit, leaving the bitter membranes behind. Squeeze as much juice as you can from the membranes, as well as from the skin you removed, which will still have some bits of fruit on it.
The grapefruit are big, so they’re pretty easy to section. I didn’t even bother with the mandarins – I just peeled them and cut across into slices. If you’re using regular oranges [Cara-caras are really good in this jam] you’ll section them like the grapefruit, lemons and limes. Once the fruit is prepared, the rest is a breeze.
Easy Citrus Jam
Ingredients
- 6 mandarin oranges [or 4 regular oranges]
- 4 red grapefruit
- 3 limes
- 2 lemons
- 2 cups granulated sugar
Instructions
- If using mandarin oranges, peel and cut cross-ways into thin slices. Place in a large, heavy saucepan.
- Cut the grapefruits, lemons and limes into supremes: Cut the peel off each end enough to expose the fruit. Run a very sharp knife down the sides, following the contour of the fruit as you remove the skin. Remove the sections of fruit by cutting between the membranes. If using regular oranges, instead of mandarins, do the same with those.
- Add the fruit sections to the pan, along with the juice squeezed from the membranes and skin.
- Stir in the sugar and set over a medium flame, stirring frequently, until the sugar is dissolved and the mixture comes up to a simmer.
- Lower the heat to maintain it at a good simmer, and stir every 5 minutes or so.
- Place a small plate in the freezer - this is to test the jam for doneness.
- After about 20 minutes, begin testing the jam with a candy or instant read thermometer - it should be about 220º when it is done. A small amount placed on the cold plate will set up pretty firmly, and when you nudge it with a fingertip, the top will wrinkle a bit. Mine took about an hour to be done, but it depends on the sugar content of the fruit, so start checking every 10 minutes after 20 - 30 minutes.
- When it is done, pour into clean, sterilized jars, and if you want to can it, process via waterbath for 10 minutes. [Detailed instructions on canning jam here]
- You don't have to can it though - it will keep for months in the fridge.
Notes
I do want to note, that the sweetness of citrus varies quite a lot. Obviously, you can’t taste the hot jam, because it’s roughly the temperature of boiling lava. So, when it’s cooled off, you can taste it, and if necessary, add some honey, if it is too sharp for you.
And, as noted in the recipe, you may can it if you wish, but kept in the coldest part of your refrigerator, it will stay fresh for several months.
So good on English Muffin Bread or maybe this Anadama Bread.
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Oh, yum, I love jam! Never made my own citrus jam though — I should. Probably lemon, since I’m a lemon freak. 😉 Really nice — thanks.
You should, John – and thanks!
Yum, it’s late evening now and can’t wait until breakfast to have some of his jam. But wait! Maybe I won’t need to wait until Breakfast!
Don’t wait! 😀
I want this jam for some buttermilk biscuits. My mouth is already watering just thinking about it. I love making jam and this is one I’ve never made. Thanks for sharing your recipe!
I hope that you enjoy it, MJ!
We are just hitting lemon season now. the trees are covered with fruit, this is a great way to use the glut.
That sounds perfect, Lizzie!
The picture looks like the fruit was strained, and the pulp was not used. Is that so or was the pulp used.
Hi Donna – there really isn’t much pulp to speak of. When you cut supreme, you leave the really tough membranes behind. There’s just a bit left, so it does have some nice texture.
I’m going to make your raspberry jam – sounds like the best recipe there is! While I have the jelly paraphernalia out, I’d like to make this citrus jam, too! Since I will be changing out some of the citrus types, I want to be sure to get the amounts right. How many cups of fruit do I need in all?
Thanks for the help.
Jacalyn – I am not sure how many cups this will measure out to be – I would just kind of eyeball it, to compare what you will be using in relation to what the recipe calls for. [for example, it would take 2 or 3 oranges to equal one grapefruit, etc]
Love this Easy Citrus Jam recipe, never done with citrus, so I am excited to make it soon. Love jams!!! this recipe looks delicious. Thanks for sharing 🙂
Thanks Elisa – I hope that you like it ♥
I love how refreshing and flavorful this jam is! It’s got the perfect amount of citrus zing and really wakes me up in the morning.
Thanks Nathan! It is a wonderful morning treat for us too. 🙂
I’ve never had a jam with such fabulous citrus flavors. It sounds delicious and I can’t wait to try it.
Thank you Andrea!
Okay, I have a ton of citrus, and love jam! Making this today!!
Thanks for stopping by – I hope you guys love it!
We tried this over the weekend and it was really good. It did need a bit of honey for our daughter, but the grapefruits we used were very sour. It’s nice to have the hint that honey can be added without changing the texture. We will make this again!
Love this simple and easy citrus jam recipe. Thanks for sharing.
Thank you Kushigalu – I love the simplicity too!
The combination of citrus flavors was so refreshing and the recipe was incredibly simple to follow. It’s the perfect spread for toast or as a topping for yogurt.
So glad that you liked it Gianne!
This jam was so good and so simple to make! Definitely using this as a homemade gift!
How perfect Kerri – anyone would love to get this as a gift!
This looks so delicious! I love marmalade but am too lazy to make my own so this is perfect – thanks for the recipe 🙂
Thanks Helen – I hope you get the chance to try it soon. 🙂