Three Fruit Marmalade
Don't you just love citrus season? When all the lovely fruits of summer disappear, the glorious jewel tones of oranges, grapefruits, lemons, limes, and tangerines bring a brightness to even the darkest of days. One of my favourite way to enjoy and preserve the myriad of flavours these fruits offer is to make marmalade. I love it spread thickly on a slice of toasted sourdough or even on the side of a pound cake. This recipe cooks up really quick and easy, and the pectin from the pith and pips will give the final 'jam' a natural set.
Makes 10 pints
4 lemons
2 sweet oranges
2 grapefruits
6 pints (12 cups) water
6 lbs sugar
Cut the lemons and oranges in half, squeeze out the juice and reserve. Save the pips to the side. Chop rinds into fine julienne strips and reserve.
Remove grapefruit peel and some of the pith - reserve pith to the side. Chop grapefruit peel into julienne strips, chop grapefruit flesh roughly. Add grapefruit pith to lemon and orange pips and tie in a cloth.
Place rinds, juice, grapefruit flesh and muslin bag in a saucepan. Add water, bring to a boil skimming and simmering for 1 ¼ - 1 ½ hours. Remove muslin bag, squeeze juices into a pan. Add sugar and cook on low heat until dissolved. When dissolved boil rapidly for 15-20 minutes. Check for set, remove from heat, skim off impurities and cool for 30 minutes. Pour marmalade into clean jars, cool and seal tightly. Check for freshness seal and store in dark, dry place until needed.
4 lemons
2 sweet oranges
2 grapefruits
6 pints (12 cups) water
6 lbs sugar
Cut the lemons and oranges in half, squeeze out the juice and reserve. Save the pips to the side. Chop rinds into fine julienne strips and reserve.
Remove grapefruit peel and some of the pith - reserve pith to the side. Chop grapefruit peel into julienne strips, chop grapefruit flesh roughly. Add grapefruit pith to lemon and orange pips and tie in a cloth.
Place rinds, juice, grapefruit flesh and muslin bag in a saucepan. Add water, bring to a boil skimming and simmering for 1 ¼ - 1 ½ hours. Remove muslin bag, squeeze juices into a pan. Add sugar and cook on low heat until dissolved. When dissolved boil rapidly for 15-20 minutes. Check for set, remove from heat, skim off impurities and cool for 30 minutes. Pour marmalade into clean jars, cool and seal tightly. Check for freshness seal and store in dark, dry place until needed.