Recipe: Delilah Snell’s Citrus Jam

Written by


Several listeners wrote in asking for recipes from last Saturday’s marmalade class hosted by Evan, Delilah and Kazi.

Delilah was kind enough to share her recipe for Citrus Jam.  Unlike marmalade, this recipe does not use the rind and instead uses powdered pectin.  Best of all you can be creative – choose any citrus combination that suits your palate.

Keep reading for the full recipe…


(Delilah Snell-MFP)

6 c. various citrus fruit pulp (no skins or seeds)

equal amount sugar

1 pk powdered pectin (to be mixed with ¼ c. of above sugar)

1T lemon juice (if you are not using lemons in your pulp)

*optional: add 1/2 c passion fruit as well

Prepare citrus by segmenting and removing inner flesh.  Make sure to not use the pith pith or the seeds.

In a non-reactive pot, combine sugar, lemon juice and pulp and boil for 5 minutes.  Whisk in powdered pectin and boil hard for 10 minutes. Begin testing for gel using freezer test method or by placing a small amount on a spoon and running your finger across. Prepare jars and lids and process in a boiling water bath for 5 minutes.