There’s nothing quite like the joy of Hale Groves Honeybell season. It’s a popular opinion that Honeybells, also known as Minneola tangelos, are the best citrus fruit. These Minneola tangelos, famed for their bell-like shape, are celebrated for their intense sweetness and succulent juiciness. Not only are they a delight to eat fresh, but their unique flavor also shines in culinary creations.
Honeybells’ standout sweetness makes them an excellent choice for pastries, cakes, and our favorite, marmalade. This Honeybell Marmalade recipe allows you to savor their exceptional taste long after their season has ended.
How to make Honeybell Marmalade
Prep Time: 13 mins
Cook In: 2 hrs
Ready In: 24 hours
Ingredients
- 12 Hale Honeybells (about 6 pounds)
- 2 lemons
- 4 cups water
- 9 cups sugar
Directions
- Prepare the Fruit: Peel the Honeybells, slicing the rind into thin strips. Chop the pulp, removing any seeds. Slice the lemons thinly, discarding seeds.
- Simmer: In a large pot or Dutch oven, combine the Honeybell rind, pulp, lemon slices, and water. Bring to a boil, then simmer for 15 minutes. Remove from heat, cover, and let it chill overnight.
- Cook the Marmalade: Add sugar to the fruit mixture in the pot. Bring to a boil, then reduce heat. Simmer, stirring occasionally, until the mixture reaches 215°F, about 1.5 hours.
- Jar It Up: Ladle the hot marmalade into sterilized jars, leaving 1/4 inch of space at the top. Remove air bubbles, wipe the rims, and seal with lids and bands.
- Process: Place jars in a boiling water bath for 5 minutes. Remove, cool, and store. Refrigerate after opening.
Enjoy this luscious Honeybell Marmalade on toast, as a cake glaze, or paired with cheese for a gourmet treat that brings a hint of winter’s sweetness to any season.