Four Citrus Marmalade Recipe
Summary
Preparation Time30 MinCooking Time1 Hr 50 Min
Ready In2 Hr 20 MinDifficulty LevelMedium
Ingredients
| Water | 2.8 Large | |
| 5 ml citric acid | ||
| Grapefruit | 340 Gram | |
| Lemons | 225 Gram | |
| 450 g Clementine oranges | ||
| Kumquats | 115 Gram | |
| Granulated Sugar | 2.75 Kilogram | |
Directions
GETTING READY
1) Rinse the fruit in water.
2) Skin grapefruit and lemons and remove pith.
3) Cut pulp and peels into slivers or juliennes.
4) Cut the kumquats.
5) Half the oranges, squeeze out the juice and then slice the peel into sticks.
MAKING
6) In a large sauce pan, pour water and citric acid and then add in grapefruit and lemon pulp and peels, kumquats and orange juice.
7) Tie the pith and seeds in a cheesecloth and add to the fruit in pan.
8) Allow the mixture to come to a boil and then minimize heat.
9) Simmer the mixture to reduce to half the liquid volume.
10) Take off the cheesecloth and wash under cold water.
11) Cut the cloth open and save for later use.
12) Allow the fruit to simmer for 1 1/2 hours over very low heat.
13) Bring the mixture to a boil after adding in sugar and reserved orange peel.
14) Further quickly simmer for 20 minutes and then discard any scum.
FINALIZING
15) Keep aside for 30 minutes and then store in jars.
16) Cover or seal the jars tightly, labeling with production date.
SERVING
17) Use as required.
1) Rinse the fruit in water.
2) Skin grapefruit and lemons and remove pith.
3) Cut pulp and peels into slivers or juliennes.
4) Cut the kumquats.
5) Half the oranges, squeeze out the juice and then slice the peel into sticks.
MAKING
6) In a large sauce pan, pour water and citric acid and then add in grapefruit and lemon pulp and peels, kumquats and orange juice.
7) Tie the pith and seeds in a cheesecloth and add to the fruit in pan.
8) Allow the mixture to come to a boil and then minimize heat.
9) Simmer the mixture to reduce to half the liquid volume.
10) Take off the cheesecloth and wash under cold water.
11) Cut the cloth open and save for later use.
12) Allow the fruit to simmer for 1 1/2 hours over very low heat.
13) Bring the mixture to a boil after adding in sugar and reserved orange peel.
14) Further quickly simmer for 20 minutes and then discard any scum.
FINALIZING
15) Keep aside for 30 minutes and then store in jars.
16) Cover or seal the jars tightly, labeling with production date.
SERVING
17) Use as required.
Chef
