For a smoother marmalade, consider using a food processor to finely chop the zest after simmering. Adjust the amount of lemon juice to your preference. More lemon juice will result in a tangier marmalade. Sterilize your jars properly to ensure a longer shelf life for your marmalade. You can also process the filled jars in a boiling water bath for 10 minutes for shelf-stable storage.
Karlee Bayer
Mar 21, 2025The instructions were so clear and easy to follow. My marmalade turned out perfectly!" - Michael
Name Rau
Feb 28, 2025I added a splash of Grand Marnier at the end for an extra layer of flavor. Highly recommend!" - Emily
Travis Greenholt
Feb 12, 2025This recipe is a game-changer! I never liked marmalade before, but this blood orange version is absolutely delicious." - Sarah