This glowing orange citrus marmalade is a cheerful sight in the middle of winter and a lifesaver in early spring when the snow hasn’t yet left.

This calendula citrus marmalade is bright, just-right sweet, and zingy like a glass of fresh sweet orange juice.  We’ve removed any marmalade bitterness in this calendula citrus marmalade by zesting the citrus instead of peeling, and we’ve reduced the sugar so it’s not cloying. The calendula petals add a splash of color and herbal goodness. This recipe makes 6-8 half-pint jars (the number or jars varies according to size of the citrus).

We love to put a dollop of this bright orange marmalade on yogurt.  It’s great on raisin toast or spread on a bagel.  You can also use it as a ham glaze.

Calendula and Citrus Marmalade

Zingy and sweet (but not overly sweet) cheerful orange calendula citrus marmalade

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Prep Time 35 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Condiment

Servings 6 half-pint jars (up to 8 depending on size of oranges)

Ingredients

  

• 8 oranges
• 2 lemons
• 1 cup fresh or dried calendula petals Do not use the center of the calendula flower, it is bitter. Petals only.
• 4 cups white sugar
• 1 box low-sugar pectin or Sure-Jell no-sugar pectin
• 2.5 cups water or orange juice
• .5 tsp salt
• 1 tsp butter

Instructions

 

• Zest the lemons and orange peels into a bowl. Cut any long strips to ½ inch. A citrus zester makes it easy to zest (we don't want any white part of the peel for this recipe).
• Cut the lemons and oranges into supremes (see video link below of how to cut supremes) and squeeze juice. Chop supreme sections into small pieces ½ or less.
• Simmer the zested peel and water for 5 minutes.
• Add the fruit and juice and calendula petals and simmer for 10 minutes.
• Add pectin, half cup of sugar, and the butter and bring to a rolling boil. Add the remaining sugar and return to a rolling boil for one minute. Remove from heat.
• Ladle the mixture into ½ pint jars leaving ¾ inch room at the top. Process in a boiling water canner for 20 minutes. Remove and let cool overnight.

Notes

This recipe is based on and inspired by a recipe for orange marmalade from Broken Teepee.

Whole Foods has a video of how to cut citrus supremes.

Do you have a favorite marmalade? Questions? Let us know in the comments below.