Recipes and Cooking Lemon-Lime-Orange Marmalade Be the first to rate & review! Make the ultimate citrus marmalade by combining oranges, lemon, and lime. Be sure to make a big batch -- this marmalade will disappear fast! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 55 mins Process Time: 5 mins Total Time: 1 hrs Yield: 5 half-pint jars Jump to Nutrition Facts Ingredients 3 medium oranges 1 medium Meyer lemon 1 medium lime 1 ½ cup water ⅛ teaspoon baking soda 5 cup sugar ½ of a 6-oz. pkg. (1 foil pouch) liquid fruit pectin Directions Score the peels of the oranges, lemon, and lime into four lengthwise sections; remove peels. Scrape off white portions of peels; discard. Cut peels into thin strips. In a large saucepan bring peels, the water, and the baking soda to boiling; reduce heat. Simmer, covered, 20 minutes. Do not drain. Meanwhile, working over a bowl to catch juice, section oranges, lemon, and lime. Add sections and juices to saucepan; return to boiling. Cover and simmer 10 minutes (you should have 3 cups fruit mixture). In an 8- to 10-quart heavy pot combine fruit mixture and sugar. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Ladle hot marmalade into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks. Allow to stand at room temperature 2 weeks to set. Tip To section citrus, working over a bowl to catch juice, remove fruit sections by cutting between a section and the membrane. Cut back between the section and the next membrane to release the section. Repeat until all fruits are sectioned. Rate it Print Nutrition Facts (per serving) 52 Calories 13g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 52 % Daily Value * Sodium 2mg 0% Total Carbohydrate 13g 5% Total Sugars 13g Vitamin C 3.8mg 19% Calcium 3mg 0% Potassium 12mg 0% Folate, total 1.7mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.