Experience the vibrant harmony of sweet orange, tart lemon, and bitter grapefruit in this artisanal marmalade. By soaking the citrus peels thoroughly, you ensure a tender texture without any harsh bitterness, resulting in a glossy, golden spread. This recipe captures the essence of fresh citrus season, offering a sophisticated twist on traditional preserves. It is an ideal accompaniment to morning toast, scones, or as a glaze for roasted meats. The balance of flavors makes it a versatile addition to your pantry, suitable for both everyday breakfasts and special holiday gatherings. Made with simple, natural ingredients, this marmalade delivers a burst of sunshine in every jar.
Orange, Lemon & Grapefruit Marmalade
Description
Experience the vibrant harmony of sweet orange, tart lemon, and bitter grapefruit in this artisanal marmalade. By soaking the citrus peels thoroughly, you ensure a tender texture without any harsh bitterness, resulting in a glossy, golden spread. This recipe captures the essence of fresh citrus season, offering a sophisticated twist on traditional preserves. It is an ideal accompaniment to morning toast, scones, or as a glaze for roasted meats. The balance of flavors makes it a versatile addition to your pantry, suitable for both everyday breakfasts and special holiday gatherings. Made with simple, natural ingredients, this marmalade delivers a burst of sunshine in every jar.Ingredients
Directions
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Wash all citrus fruits thoroughly. Cut them in half and squeeze out the juice, reserving both juice and pulp.
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Remove seeds from the juice and pulp.
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Slice the peels and remaining flesh into very thin strips or small pieces.
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Measure the total volume of fruit pieces and juice combined.
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Place the fruit and juice in a large non-reactive pot. Add water equal to three times the volume of the fruit mixture.
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Cover and let the mixture soak for 12 hours to tenderize the pith.
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After soaking, bring the mixture to a boil and simmer for about 20 minutes until the fruit is beginning to soften.
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Remove from heat, cover, and let stand for another 12 hours.
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Measure the fruit and juice mixture again. Add 3/4 cup of sugar for every cup of fruit/juice mixture.
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Cook the mixture in small batches (4-6 cups at a time) in a heavy-bottomed pot over medium-high heat.
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Stir frequently to prevent burning as the sugar dissolves and the mixture thickens.
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Boil rapidly until the marmalade reaches the setting point. Use the sheet test: dip a cold spoon into the marmalade and lift it; if the drops fall together in a sheet, it is ready. Alternatively, use a candy thermometer to reach 8&# 194;°F above the boiling point of water at your altitude.
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Ladle the hot marmalade into sterilized jars, leaving appropriate headspace.
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Seal the jars and process in a water bath canner according to standard canning guidelines for your altitude.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 59.3kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.9mg1%
- Total Carbohydrate 15.8g6%
- Dietary Fiber 3.6g15%
- Sugars 10.0g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
