Mixed Citrus Fruit Marmalade
Okay, I might be addicted to marmalade now that I have learned how to make it and realize that it isn’t all that yucky bitter stuff of my childhood. I had a couple of grapefruit, an orange and a lemon sitting on my counter. I happened to nudge one of the grapefruits with a loaf of bread the other day and realized that it was starting to turn past the point of ripeness.
Shoot. I could make fruit salad – but I only had those four items. Not the most appealing fruit salad on the planet. Hey! What about marmalade! So, flipping though Marmalade: Sweet and Savory Spreads for a Sophisticated Taste I found a recipe with similar ingredients and figured I could do some substituting and play around with the amounts of fruit.
Turns out that grapefruit, an orange, and a lemon make one heck of an awesome marmalade! It also looks absolutely beautiful in the jar – bright orange and sunny! Kind of like a smile in a jar!
1 sweet orange
4 cups of water
8 cups of sugar (I know this sounds like a lot – but trust me, you need it)
Begin by cutting up your fruit. Slice off the ends and then into chunks, keeping the rind on, making sure to remove any seeds. In manageable batches, place the fruit into a blender or food processor and pulse until the skin and fruit is not quite a puree but in small pieces. Any large pieces of peel, pick out and discard.
Pour all of the processed citrus fruit into a large saucepan. Add the water and then set on medium heat and let it simmer.
Stir occasionally so it doesn’t burn. Many traditional citrus fruit marmalade’s require you to soak the fruit in water overnight to soften the rinds. Because I tend to be more of a “now” method cook, I found that by cooking the fruit in water for a longer amount of time works just as well as soaking it. Cooking the fruit down until soft for this recipe took about an hour. The best way to tell when it is ready is to take a piece of citrus rind out and taste test it. You want to make sure the fruit is cooked and has condensed a bit before you add the sugar in. Once you add the sugar, the rind will not get any softer.
When the texture of the rind is soft and the mixture has reduced and thickened, add the sugar.
Mix thoroughly and then let the marmalade cook for an additional 45-55 minutes (it may take up to an hour) or until the marmalade has begun to jell and is sticky. You may find a little bit of film or “scum” float to the top. Just use a spoon to scoop that out.
Remove from heat and using sterilized jars, ladle the marmalade into the jars making sure to leave a 1/4 inch head space. Once your jars are filled, follow your regular water bath method to process the jars.
This marmalade is great on toast in the morning and is also super special when served with homemade whipped cream on a biscuit for dessert!