You can make marmalade for breakfast! Honest, you can! It’s amazing! I have made orange, lemon and lime marmalade with this recipe—it’s so QUICK! I was very impressed 🙂 I have had better marmalades (hrmm, have I, really?), but they weren’t made in 15 minutes from the citrus in my backyard. So, try this recipe, it’s a winner!

The original recipe was found at the now-defunct website Put Up or Shut Up! and the photo credits go to Simply Recipes. Your marmalade may not look quite as pretty, but it will be all the more precious to you!

Notes from original recipe:

• Do not double the recipe, the microwave will not like it and you will end up with a giant mess!
• Use a high-sided microwaveable container—I used an 8-cup Pyrex measuring cup—to microwave the marmalade.
• After you get the basic technique down, play with it a bit! Make lemon or lime or even kumquat marmalade! Or change the booze! Add a touch of spice!

Microwave Marmalade

INGREDIENTS

• Thinly sliced zest with none of that white stuff—scrape it off with a knife or a spoon—from 1 lb. of citrus
• ¾ lb. citrus, with all the all peel, white rind and seeds removed—tangerines, lemons, limes, oranges or a combination
• 1½ cup white sugar
• 1 Tablespoon rum, optional—I used Cointreau
• ½ teaspoon freshly grated nutmeg, optional

1. Peel and seed fruit, removing and discarding all the white pith and white stringy bits from the outside and down the center of the fruit.
2. Weigh the peeled fruit and removed zest, you’ll need 3/4 lb. of pulp and zest.
3. Place zest, pulp and sugar in the bowl of a food processor. (NOTE: if you want slivered pieces of peel, you are going to have to do that by hand-add to pureed fruit after pureed in blender)
4. Puree, making sure all the peel and section skins are reduced to a pulp.
5. Pour pureed mixture into a high-sided microwaveable bowl, adding optional alcohol and nutmeg.
6. Cover tightly with plastic wrap pierced a few times to vent. Microwave on high for 5 minutes.
7. Stir; remove plastic wrap and return to microwave for 7 minutes.
8. Remove, stir and check thickness. At this point, depending on the juiciness of your fruit (oranges mainly), return mixture to the microwave for another 2-3 minutes.
9. Marmalade will thicken as it cools.

This recipe makes 2 cups of marmalade—keeps in refrigerator for up to three weeks. Can be frozen for longer storage. Marmalade is not shelf stable, so keep in the refrigerator when not using. Enjoy your microwave marmalade on toast, scones, or as a glaze! 

Thanks for stopping by my kitchen today!