Orange-Lemon-Grapefruit Marmalade Recipe
Ingredients
| Grapefruit | 1 (Thin-Skinned) | |
| Grapefruit | 1 (Thin-Skinned) | |
| Navel oranges | 2 (Thin-Skinned) | |
| Navel oranges | 2 (Thin-Skinned) | |
| Water | 2 Cup (32 tbs) (Thin-Skinned) | |
| Water | 2 Cup (32 tbs) (Thin-Skinned) | |
| Sugar | 2 Tablespoon (Thin-Skinned) | |
| Sugar | 2 Tablespoon (Thin-Skinned) | |
| Lemons | 2 (Thin-Skinned) | |
| Lemons | 2 (Thin-Skinned) |
Nutrition Facts
Serving size: Complete recipe
Calories 827 Calories from Fat 21
% Daily Value*
Total Fat 2 g3.7%
Saturated Fat 0.3 g1.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 14.9 mg0.6%
Total Carbohydrates 224 g74.8%
Dietary Fiber 34.2 g136.9%
Sugars 127.4 g
Protein 13 g25.9%
Vitamin A 68.2% Vitamin C 1407.8%
Calcium 56.3% Iron 18.3%
*Based on a 2000 Calorie diet
Directions
Cut the slivered fruit into pieces about 1 1/2 inches long.
To save as much juice as possible, set the slicing board on a tray.
Measure sliced fruit and juice.
Add 3 cups water for each cup of the fruit and juice mixture.
Let stand 24 hours; then bring to a boil, and boil hard, uncovered, about 25 minutes.
Let stand overnight, and boil uncovered 15 minutes.
Measure the mixture, and for each cup add 3/4 cup sugar.
Bring to a boil, and stir until jelly point is reached.
Skim, and ladle into hot sterilized jars.
Seal with paraffin.
Makes about 8 jars.
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