Citrus Marmalade Recipe
Ingredients
| 1 1/2 cups thinly sliced grapefruit peel | ||
| Orange peel | 1/2 Cup (16 tbs), thinly sliced | |
| 1 1/2 cups chopped grapefruit pulp | ||
| Orange pulp | 3/4 Cup (16 tbs), chopped | |
| Lemon | 1/2 Cup (16 tbs), thinly sliced | |
| Water | 4 1/2 Quart, divided | |
| Sugar | ||
Directions
Add 1 1/2 quarts water to fruit peel.
Boil 5 minutes; drain.
Repeat.
To drained peel, add fruit pulp, lemon and 1 1/2 quarts water; boil 5 minutes.
Cover and let stand 12 to 18 hours in a cool place.
Bring to a boil and cook rapidly until peel is tender, about 35 to 40 minutes.
Measure fruit and liquid.
Add 1 cup sugar for each cup of fruit mixture.
Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly to jellying point, about 30 minutes, stirring frequently.
Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps.
Process 10 minutes in boiling water bath.
Boil 5 minutes; drain.
Repeat.
To drained peel, add fruit pulp, lemon and 1 1/2 quarts water; boil 5 minutes.
Cover and let stand 12 to 18 hours in a cool place.
Bring to a boil and cook rapidly until peel is tender, about 35 to 40 minutes.
Measure fruit and liquid.
Add 1 cup sugar for each cup of fruit mixture.
Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly to jellying point, about 30 minutes, stirring frequently.
Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps.
Process 10 minutes in boiling water bath.
Chef
