Norman's Golden Three-Fruit Marmalade

Total Time
Prep 20 mins
Cook 20 mins

Marmalade was my Father-In-Law's favourite. We never ate it because it was so bitter, so I just made it for him. Over the years, I came to discover that it was the pith and the membrane that made me turn up my nose to this glowing concoction. I can guarantee you, that if you follow my method, you will have the best bottle of sunshine you can imagine. UPDATE Aug 18/08: I'm very happy to say that this recipe won Second Place in the "Certo" category, and Third Place in the "Marmalade" category at our local fair.


  1. Scrub the fruit, and dry. Using a zester, remove the peel (from all three), being careful not to get any pith. If you do not have a zester, use a vegetable peeler, being careful to remove *only* the zest. Then, using a sharp knife, or shears, cut the peel into fine strips. I have also grated the peel, but it doesn't look as pretty.
  2. Place the zest in a small saucepan with the water and the baking soda, and bring to a boil. Reduce the heat and simmer for 20 minutes.
  3. In the meantime, slice the top and bottom of each fruit, so that it sits flat on your cutting board. Using a sharp knife and following the contour of the fruit, cut away all the pith, leaving only the pulp.
  4. While holding the fruit over a bowl (to catch all the juices), use the knife to cut out the flesh, leaving the membrane. Remember, it's the pith and the membrane that make marmalade bitter.
  5. Add the pulp and juice to the simmering zest (do not drain the zest). Simmer, covered, for 10 minutes.
  6. Measure 3 cups of the mixture and mix it together with the sugar in a large pot.
  7. Bring to a rapid boil. Stir and boil hard for 1 minute. Immediately remove the pot from the heat.
  8. Add the pouch of pectin, and stir for 10 minutes. This will cool the mixture slightly and prevent the zest from floating.
  9. Pour into sterilized jars and seal.
Most Helpful

While this delicious recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to for the current information on how long to process preserves in a boiling water bath.

zeldaz51 December 08, 2012

This was my first attempt at marmalade and it turned out great... although I did not add pectin. I followed directions on another recipe which suggested chilling a small plate in the freezer and then adding a spoonful of marmalade on the plate and sticking it in the freezer for 30 seconds. If it jelled with just a little movement it was done. Mine set up beautifully thankyou!

good2bdunn December 10, 2009

very good marmalade, I plan on making more soon, thanks Diana!...Kitten

Kittencal@recipezazz May 14, 2007