Amber Citrus Marmalade

Ingredients

1 large grapefruit
1 large orange
1 lemon
Sugar (about 7 cups)
(You can make this recipe without the grapefruit by using four oranges plus one lemon instead. Also, you could double this recipe since it doesn’t use any pectin, but it will take a very long time to boil down to jellying point.)

Hardware

7 or 8 glass jars (8 oz)
7 or 8 lids & rims
heat-proof tongs or jar lifter
ladle & funnel

Wash fruit and cut into wedges. Cut wedges crosswise into thin slices; reserve juice. In 6-quart kettle combine all fruit, juice, and 1½ quarts water. Bring to boil, then boil rapidly, uncovered, for 30 minutes, or until peels are tender. Measure fruit mixture; return to kettle.

Add one cup of sugar for each cup of fruit mixture. Bring to boiling, stirring, until sugar is dissolved. Boil rapidly, stirring frequently, 30 minutes, or until mixture is thick and reaches jellying point (to test for jellying point, dip a large metal spoon into boiling mix, then lift spoon and tilt so syrup runs off edge. Syrup is at jellying point when it doesn’t just flow off the spoon but divides into two dripping places that run together and “sheet” off of the spoon). Be careful not to overcook or the marmalade will become too dark and taste scorched.

Meanwhile, sterilize jelly glasses by boiling them 20 minutes. Bring lids and rims to a simmer. Keep jars and lids in hot water until ready to fill. Lift out with tongs. Remove marmalade from heat. Ladle immediately into hot jars to within ¼” of top. Screw on lids and bands snuggly but not over-tight. Turn jars up-side-down onto towel on counter and let sit 20 minutes. Turn jars upright and allow to cool completely.

Yields: 7 or 8 (8 oz) jars

Source: Kathy Hoffman, via Vera Packard

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Published in: on October 22, 2009 at 3:59 am  Leave a Comment  
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