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!