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I “Heart” Cinnamon Heart Marmalade

February 14, 2011

 Happy Valentines Day!

Have you ever wondered what your favorite candy would taste like all done up in a jar of delicious marmalade or jam?  Well, in the spirit of loving and sharing special moments together, Matt and I thought we’d give it a whirl. 

Matt “hearts” cinnamon hearts and we figured there was no better way to show his love for these red little delights than to make them the focus of a marmalade fit for gifting to the one you love on Valentine’s Day.  This was truly an experiment, something that came to us in one of those crazy states of trying to reinvent the wheel.  But, believe it or not it worked…and worked well.  The only thing we would have done differently was to add MORE cinnamon hearts.


  • 5 honey tangerines ~ fruit and peel
  • 3 honey tangerines for juice equaling 1 cup
  • 2 lemons ~ fruit and peel
  • 2 cups water
  • 1 pound 4 oz granulated white sugar or 3 cups of granulated white sugar
  • 1 tbsp cinnamon hearts or 48 individual hearts selected with a loving touch ~ we only used 2 tsp or 24 hearts and wish we’d added more!
  1. Put 5 spoons and a plate in the freezer to test for doneness later on.  Prepare for water bath canning.
  2. Peel oranges and lemons.  Cut the peel into thin strips or how you wish the  finished product/peel to appear.  Driven by passion, we used a small antique heart-shaped punch to make all of the peeled rinds into hearts.  It takes time and blisters may form on soft tender hands but it’s worth it.  First, the oranges…  And, the lemons…hence the blisters.
  3. Bring orange juice, orange and lemon HEARTS or peel strips, and water to a boil.  Simmer over medium-high heat for approximately 20 minutes or until rinds become semi-translucent.
  4. Meanwhile, segment oranges and lemons removing as much of the rind and membrane as possible leaving you with just pulp. 
  5. Add segmented oranges, lemons, sugar and cinnamon hearts to the HEART shaped peels.  Bring to a lively simmer and boil for approximately 30 minutes or until the marmalade has set.  Use frozen spoons and/or plate to check for doneness.
  6. Skim if necessary and ladle hot marmalade into sterilized jars (we sterilize our jars in the oven at 250F for 30 minutes).  Leave a 1/4″ headspace, remove bubbles, add more marmalade if necessary, wipe rims, and put sterilized rings and lids (or in this case we used 1 piece lids) on to finger tip tight and process for 10 minutes.
  7. Turn off element, remove lid and let jars stand in the hot water bath for 5 minutes.  Remove jars, let cool, check seals, label, and store.

Put up Total:

  • 3  x 270mL  jars with one piece lids
13 Comments leave one →
  1. February 14, 2011 9:34 pm

    How adorable is this! What a fun surprise for your morning toast! Happy Valentines Day!

  2. Jessi G. permalink
    February 15, 2011 9:52 am

    Dang that looks good! Where are you in FL? This marmelade would have fit in perfectly for me to make and sell at the craft show I was at on the 12th. It was all valentine themed.
    I’m going to keep this recipe handy because I live in FL and have access to tons of citrus, and my hubby is addicted to red hots, so I always have plenty on hand! I think I’ll have to whip up a batch for home this weekend.

    • February 15, 2011 10:06 am

      We live in Ontario, Canada…but my mom lives in West Palm (we go to visit her in 11 sleeps but who’s counting). Let us know how you make out if you try it. We’ve made tons of marmalades and think this is right up there!

      • Jessi G. permalink
        February 16, 2011 1:04 pm

        Cool! I was just in the West Palm area selling my jams and pickles at the Retro Indie Market in Boynton Beach this past weekend. It was all valentine themed and this would have gone along with it well. I live on the other coast in St.Petersburg/Clearwater. I’ll definately let you know how mine turns out. It looks great!

  3. Brooke - in Oregon permalink
    February 16, 2011 12:38 am

    My Marmalade crazy started with Local Kitchen’s Lemon Lavender then moved on to Hitchhiking to Heaven’s Pamalade and next up is Desert Candy’s Grapefruit Marmalade with Vanilla. So I thought I was going to be done with Marm but nope you post this and I just HAVE to try it! lol I have a box of assorted citrus my SIL sent up from Arizona otherwise it is a bit spendy to get organic citrus here in the Pacific Northwest! lol

    Enjoy your time with your Mom, I look forward to seeing what you make! 🙂

    • February 16, 2011 7:14 am

      Cool. Sounds like a great line up and an interesting variety. Let us know how it all turns out!

  4. February 16, 2011 9:45 am

    It is SO reassuring to find someone else paying attention to detail that others might call obsessive. Cutting the peel into hearts – Brilliant! I’m so doing this for my next marmalade.

  5. February 19, 2011 1:40 am

    those hearts are SO SWEET!

  6. February 20, 2011 10:10 am

    Ohmygoodness….too cute for words! Heart-shaped rind?!? LOVE it….I only wish there were more cinnamon hearts in the recipe as I’m looking for ways to use up tons of extra!

  7. February 21, 2011 10:35 am

    This recipe is so sweet, love the cut out rinds! Also, noting the comments, I LOVE that you count in sleeps. My mama and I do too! I’ll be heading her way to Raleigh NC in 3 sleeps 🙂

  8. February 21, 2011 12:52 pm

    Andrea, this is unbelievably cute! I love the idea of cutting the rind into shapes. And I’m a candy freak, so I see nothing but good here.

  9. carol permalink
    February 2, 2012 6:22 am

    Stupendous, to say the least and Val’s just round the corner. I am a novice mum just trying to can stuff and stumbled by chance to your lovely site.Just mesmerized by the things you folks have done. Here in Mumbai where I live tomatoes and oranges are in season so are strawberries and I am just getting ideas on how best to use them, Doing the tomato marmalade first but these heart shaped peels are a dream, Wtg to see what you will come up for this Val Day. Cant wait to try out the liqueur recipe too.



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