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Buddha’s hand marmalade offers a unique twist on the classic citrus spread, with its fragrant, floral notes and bright, zesty flavor. This recipe captures the essence of the unusual fruit, creating a deliciously aromatic marmalade perfect for spreading on toast or adding to desserts.
My kids always want to bring home those crazy buddha’s hand citrons from the grocery store each winter. They smell amazing, and in the past they’ve mostly just kept them more or less as fragrant pets. They’ll sit on the table, giving off their amazing fragrance…until they eventually expire.
I keep looking for good Buddha’s Hand recipes, but every year I come up empty.
So this year, I decided I’m making marmalade, and it turned out wonderfully. You get all the amazing floral fragrance from the citron, plus just enough acidity for balance from the lemon juice.
This recipe is designed to be relatively quick, unlike multi day marmalade recipes. It still comes together without added pectin, just sugar and citrus.
Table of Contents
Ingredients for Buddha’s Hand Marmalade
Each ingredient in this marmalade plays an important role in achieving the perfect balance of flavor and texture.
- Buddha’s Hand Citron (1 lb, about 2 medium-sized hands) – This exotic citrus fruit provides the unique aroma and zest that define the marmalade. Unlike other citrus fruits, Buddha’s Hand lacks juice and pulp, making the peel the star of the recipe.
- Water (6 cups) – Softens the peel and helps release natural pectin, which is crucial for achieving the right consistency.
- White Sugar (3 cups) – Sweetens the marmalade and works with the pectin to create a proper gel-like texture.
- Lemon Juice (1/4 cup, from 2 fresh lemons) – Adds acidity to balance the sweetness, enhances the citrus flavor, and helps prevent crystallization during the cooking process.
Making Buddha’s Hand Marmalade
To make this marmalade, start by preparing the Buddha’s Hand. Since most Buddha’s Hand fruit lacks juice or pulp, you will be working exclusively with the fragrant peel.
Thinly slice the peel, ensuring that the zest remains intact. If you do come across any pulp, discard it, as only the aromatic peel is needed.
Once the peel is sliced, place it into a large saucepan and add six cups of water. Allow it to sit for about an hour, which helps to soften the peel and release its natural pectin.
This soaking process ensures that the marmalade will develop a pleasant texture while also drawing out the citrus essence of the fruit.
After the soaking period, bring the pan to a rolling boil over high heat and allow the mixture to cook for about 30 minutes. This step helps to further soften the peel and remove any lingering bitterness.
Next, stir in the sugar and ensure that it dissolves completely. Add the freshly squeezed lemon juice to enhance the brightness of the marmalade and balance out the sweetness. Maintain a slow, gentle boil for another 30 to 45 minutes, allowing the mixture to thicken gradually.
To test if the marmalade has reached the perfect consistency, you can use an instant-read thermometer—aiming for a final temperature of 220°F at sea level. Another method is the cold plate test: place a small spoonful of the marmalade onto a plate that has been chilled in the freezer. If the marmalade gels and wrinkles when pushed with a spoon, it has reached the ideal set.
Once the marmalade is ready, ladle the hot mixture into a prepared jar. If you plan to store it for an extended period, process the jar in a water bath canner for 10 minutes, or 15 minutes if you are above 6,000 feet in elevation.
Allow the marmalade to cool completely. It will continue to thicken as it sets, and while it may fully set within 24 to 48 hours, it can sometimes take up to a week to reach its final consistency. Once set, this bright and aromatic marmalade is ready to enjoy—spread on toast, paired with cheese, or used as a gourmet topping for baked goods. Its complex citrus profile and floral fragrance make it a truly special homemade treat.
Buddha’s Hand Marmalade
Ingredients
- 1 lb Buddha’s Hand Citron, about 2 medium
- 6 cups water
- 3 cups white sugar
- 1/4 cup Lemon Juice, from 2 fresh lemons
Instructions
- Thinly slice the Buddha’s Hand peel, keeping the zest intact. Most fruit do not have juice or pulp, just pith and peel. If you do find pulp, discard it. All you want is sliced, fragrant peel.
- Place the peel into a large saucepan and cover with 4 cups of water.
- Let it sit for about 1 hour to help soften the peel and release pectin.
- Bring the pan to a rolling boil over high heat and allow it to cook for about 30 minutes.
- Stir in the sugar and allow it to dissolve completely. Add the lemon juice.
- Maintain a slow, gentle boil for another 30 to 45 minutes to develop the ideal consistency. Test for set using an instant read thermometer (final temp is 220 F at sea level) or on a plate that’s been place in the freezer. Finished marmalade should gel when it hits the cold plate, and wrinkle back when you push it with a spoon.
- Ladle the hot marmalade into a prepared jar.
- If canning, process in a waterbath canner for 10 minutes, or 15 minutes if above 6,000 feet in elevation.
- Allow the marmalade to cool; it will thicken as it sets. This marmalade can take up to a week to set fully, but it’ll most likely set in 24 to 48 hours.
