Easy Citrus Jam
Prep time
Cook time
Total time
You can combine the fruit in whatever proportions you like, but too many lemons and limes will require more suagr.
Recipe type: Jams & Jellies
Serves: 2 pints
  • 6 mandarin oranges
  • 4 red grapefruit
  • 3 limes
  • 2 lemons
  • 2 cups granulated sugar
  1. Peel the oranges, and cut cross-ways into thin slices. Place in a large, heavy saucepan.
  2. Cut the grapefruits, lemons and limes into supremes: Cut 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.
  3. Add the fruit sections to the pan, along with the juice squeezed from the membranes and skin.
  4. 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.
  5. Lower the heat to maintain it at a good simmer, and stir every 5 minutes or so.
  6. Place a small plate in the freezer - this is to test the jam for doneness.
  7. After about 20 minutes, begin testing the jam with a candy or instant read thermometer - it should be about 220ยบ 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.
  8. 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]
  9. You don't have to can it though - it will keep for months in the fridge.
Recipe by The Creekside Cook at https://thecreeksidecook.com/easy-citrus-jam/