Trifecta Citrus Marmalade
This recipe is amazing in color and flavor. Another great recipe to add to the marmalade section of my canning recipe book!
Ingredients
- 4 pc. medium oranges, peeled and chopped (about 2 ½ cups)
- 2 pc. meyer lemons
- 2 pc. pink grapefruits (about 1 1/2 cup segmented)
- 1 cup water
- 3 cups sugar
Instructions
Preparation:
- Prepare 3 halfpint jars, lids, and rings. Sterilize the jars and keep them in the hot watertill its time for processing.
- With a vegetablepeeler peel one of the grapefruit and both Meyer Lemons only getting the rindand trying to avoid the white pith underneath.
- Cut rind into julienne stripsfor about ½ cup of rind. If you need more you can peel the other grapefruit.
- Finish peeling away the pith from the lemons and grapefruit. Segment the lemonand grapefruit by cutting out only the meat of the citrus and not the membranein between and add to a medium bowl. Add the chopped orange.
Cooking:
- In a medium enameleddutch oven or stainless steel pot add the water and rind and cook on high heatfor 10 minutes at a boil.
- Add thecitrus from the bowl and 2 cups of the sugar. Reduce heat and simmer, stirring occasionally, for 25 minutes.
- Add thelast cup of sugar and bring the recipe to a low boil stirring constantly untilthe gel stage is reached. You must be patient and use the spoon or freezerplate method to test. You can also use a candy thermometer and bring the recipeto 220 degrees, which is the point of a soft gel for the sugar.
- Note: If youare going to try the freezer plate method, remove the pot from the heat whileyou test so you won’t burn the sugar. Once to gel stage you are ready to fill the jars.
Filling the jars:
- On adishtowel place your hot jars in a semi circle leaving room for your pot thathas your marmalade recipe.
- Using your funnel in each jar ladle themixture into the jars leaving 1/4” headspace. Remove air bubbles andrefill to the proper headspace if necessary.
- Taking a clean papertowel wet itwith warm water and wipe the rims of the jars removing any food particles thatwould interfere with a good seal.
- Using your magic wand to extract the lidsfrom the hot water and place them on the now cleaned rims. Add your rings tothe tops of each of the jars and turn to seal just "fingertight".
Processing:
- Make sure yourrack is on the bottom of the canner and place the jars in the water bath makingsure that the water covers each of the jars by 1 to 2 inches. Add hot water tothe canner if it doesn't measure up.
- Cover the pot and turn up the heat underthe canner and wait for the water to start boiling. Once the water has come toa boil start your timer for 10 minutes.
- When complete turn off the heat andremove the cover and let the jars sit for another few minutes.
- Remove the jarsand place them back on the dishtowel in a place that they will sit overnight tocool. Do not touch or move them till the next morning.
Sealing:
- Some time in thenext hour your jars will be making a "pinging" or "popping"noise. That is the glass cooling and the reaction of the lids being sucked intothe jar for proper sealing. Some recipes may take overnight to seal. Check yourlids and reprocess any jars that did not seal.
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