Sunday, September 11, 2011

3 Citrus Marmalade

The three-citrus marmalade I attempted last night is now finished!

What started out as lemons, grapefruits and oranges turned into 5 lovely jars of the marmalade.

It took me a long time to chop all that rind off the fruit without a zester (which I have already added to my Christmas list after this). And it took quite a while to reach the 220 degree mark, about an hour. I was getting worried it would change the taste of the marmalade if it kept cooking, but it finally reached 220.

It still looked pretty syrup-y too when I poured it in the jars, then I was worried that all that hard work would be for naught if they didn't gel properly. But, rest assured, when I woke up this morning they had gelled quite nicely.

I like this picture of the morning sun shining through the jars. The jar on the right was only filled halfway since I used a small jar for the other half to give to my sister.

Overall, tastes great on toast. You can really taste the orange the most, with a hint of lemon. I found it pretty hard to taste the grapefruit at all. I might add a wee bit more in the future. If you like orange marmalade, you'll love this recipe!

Three Citrus Marmalade:

3 navel oranges
2 red grapefruit (the store didn't carry any other variety so I went with red)
4 lemons (mine were very tiny)
6 cups sugar
4 cups water

Wash all your fruit thoroughly since you will be using and eating the rind. Zest your fruit in fine ribbons. I think a French zester would be ideal for this job. Add all of your zest to 4 cups of water and bring to a boil, reduce heat and simmer for 30 minutes.

While zest cooks, finish removing all the rind, pithe (white stuff around the citrus) and seeds, and put your fruit in a bowl (I had about 4 cups of fruit). When zest has finished cooking, add the fruit along with the sugar. Bring to a boil and keep at medium-high heat until the marmalade reaches 220 degrees, it took me an hour to reach this temperature.

Pour into sterilized jars and can in a water bath for 5 minutes.

Eat it up!

1 comment:

  1. All i can say is after going over to read the recipe linked on your previous post and then your instructions here - YOU ROCK! You are amazing for actually making the Marmalade. Sqishing a bunch of berries and adding sugar and sticking in the fridge is about as much effort in the jam making world as i am willing to

    This is fantastic! You are fantastic.