About the Recipe
A sunny, citrus marmalade is a perfect breakfast topping!
Ingredients
(Note: When peeling citrus fruits for marmalades, be sure to include some of the white membrane found just under the skin. This is where most of the pectin is located.)
¾ cup grapefruit peel (from grapefruit)
¾ cup orange peel (1 orange)
1/3 cup lemon peel (1 lemon)
1 quart cold water
pulp of 1 grapefruit
pulp of 4 medium-sized oranges
2 cups boiling water
3 cups sugar
Tools Needed:
Knives
Funnel
Spatula
Ladle
Jar Lifter
Lid Lifter
Headspace tool
Chopstick
Preparation
To Prepare Fruit — Wash and peel fruit. Cut peel in thin strips into a saucepan. Add cold water and simmer, covered, until tender (about 30 minutes). Drain. Remove seeds and membrane from peeled fruit. Cut fruit into small pieces.
To Make Marmalade — Sterilize canning jars. Combine peel and fruit in saucepan, add boiling water and sugar. Boil rapidly over high heat, stirring frequently, until the temperature measures 8°F above the boiling point of water (220°F at sea level), about 20 minutes. Remove from heat; skim. Pour hot marmalade into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
Fill Jar – 1/4 Inch Headspace
Process ½ Pints:
5 minutes at 0 – 1,000 feet
10 minutes at 1,001 6,000 feet
15 minutes at 6,001 + feet