Citrus Marmalade Recipe
This Citrus Marmalade is an interesting change from the normal orange marmalade. Try this marmalade on toast, fruit cakes or meat or in your unique way. Tell me if you've liked this citrus marmalade.
Summary
Ingredients
| Grapefruit | 1 Large | |
| Orange | 1 Medium | |
| Lemon | 1 Medium | |
| Lime | 1 Medium | |
| Water | 1 1/2 Cup (16 tbs) | |
| Baking soda | 1/8 Teaspoon | |
| Sugar | 5 Cup (16 tbs) | |
| Fruit package | 1 |
Directions
1. Wash fruit. Peel each one, trim off white membrane from peel and cut peel into slivers. Section fruit; discard seeds and dice fruit. Set aside. Combine peel, water and baking soda in a 2-quart glass measuring pitcher. Cover with plastic wrap.
2. Cook in microwave oven 10 to 12 minutes at High, or until peel is tender.
3. Add sugar and reserved fruit. Cook uncovered in microwave oven 13 minutes at High, or until sugar is dissolved and fruit is soft; stir 3 times. (Syrup should boil at least 1 minute.)
4. Add liquid pectin and stir well. Let stand uncovered 5 minutes; stir occasionally. Skim off foam with a metal spoon, if necessary.
5. Pour marmalade into hot sterilized glasses or jars; cover. Cool. Store in refrigerator.
6. If desired, seal marmalade with paraffin. Melt paraffin over hot water in a double boiler set over low heat. Never melt paraffin over direct heat or in microwave oven. Pour enough melted paraffin on top of marmalade to make a layer about 1/8 inch thick. Tilt to seal to edge of glass. Cool, then cover. Store at room temperature, if desired.
2. Cook in microwave oven 10 to 12 minutes at High, or until peel is tender.
3. Add sugar and reserved fruit. Cook uncovered in microwave oven 13 minutes at High, or until sugar is dissolved and fruit is soft; stir 3 times. (Syrup should boil at least 1 minute.)
4. Add liquid pectin and stir well. Let stand uncovered 5 minutes; stir occasionally. Skim off foam with a metal spoon, if necessary.
5. Pour marmalade into hot sterilized glasses or jars; cover. Cool. Store in refrigerator.
6. If desired, seal marmalade with paraffin. Melt paraffin over hot water in a double boiler set over low heat. Never melt paraffin over direct heat or in microwave oven. Pour enough melted paraffin on top of marmalade to make a layer about 1/8 inch thick. Tilt to seal to edge of glass. Cool, then cover. Store at room temperature, if desired.
Chef
