Citrus Marmalade

[kirra]

Citrus Marmalade

Note: When peeling citrus fruits for marmalades, be sure to include some of the white membrane found just under the skin. This is where most of the pectin is located.

Ingredients:

3/4 cup grapefruit peel (from grapefruit)
3/4 cup orange peel (1 orange)
1/3 cup lemon peel (1 lemon)
1 quart cold water
pulp of 1 grapefruit
pulp of 4 medium-sized oranges
2 cups boiling water
3 cups sugar

Preparation:

Fruit:
Wash and peel fruit. Cut peel in thin strips into a saucepan. Add cold water and simmer, covered, until tender (about 30 minutes). Drain. Remove seeds and membrane from peeled fruit. Cut fruit into small pieces.

Marmalade:
Sterilize canning jars. Combine peel and fruit in saucepan, add boiling water and sugar. Boil rapidly over high heat, stirring frequently, until the temperature measures 8°F above the boiling point of water (220°F at sea level), about 20 minutes. Remove from heat; skim. Pour hot marmalade into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner. Yield: About 3 or 4 half-pint jars

Recommended process time for Blackberry Preserves in a boiling water canner.

Process Time:
0 - 1,000 ft - 5 min
1,001 - 6,000 ft - 10 min
Above 6,000 ft - 15 min
Style of Pack - Hot
Jar Size - Half-pints or Pints