|Three Citrus Marmalade|
Amount Measure Ingredient -- Preparation Method
|-------- ------------ --------------------------------
1 medium pink grapefruit
1 medium orange
3 1/2 cups water
1/8 teaspoon baking soda
5 cups sugar
1 box Sure-Jell fruit pectin
1/2 teaspoon butter or margarine
Boil jars on a rack in a large pot filled with water for 10 minutes.
Place flat lids in a saucepan with water. Bring to a boil; remove from
heat. Let jars and lids stand in hot water until ready to fill. Drain
well before filling.
Remove and discard colored and white parts of peel from grapefruit.
Finely chop the fruit, reserving any juice; set aside.
Removed colored part of peel from half of the orange using a vegetable
peeler. Cut into thin slivers; place in a 4-quart saucepan. Removed
colored part of peel from half of the lime. Cut into thin slivers, add to
the saucepan. Remove and discard remaining colored and white parts of
peel from the lime. Finely chop the fruit to make 4 cups, reserving any
juice and set aside.
Add 3 1/2 cups water and baking soda to saucepan. Bring to a boil.
Reduce heat; cover and simmer 20 minutes. Add prepared fruit; cover and
simmer 10 minutes. Measure 4 cups into a 6-quart or 8-quart saucepan.
Measure sugar into a separate bowl. (Scrape extra sugar from cup with
spatula to level for exact measure.) Stir pectin into fruit in saucepan.
Add butter. Place over high heat; bring to full rolling boil, stirring
constantly. Remove from heat; skim off foam with a metal spoon.
Ladle quickly into prepared jars, filling to 1/8-inch of the tops. Wipe
jar rims and threads. Cover with two-piece lids and screw on bands
tightly. Process the jars by placing them in a large pot with enough
water to cover the tops of the jars by at least 1 inch. Boil for five
minutes. After jars cool, check seals.
This recipe yields about 7 one-cup jars.
© 2008 canning-recipes.com contact