March 09, 2005
Wash and quarter 12 Poorman’s Oranges and 6 large lemons. (If American citrus, use 12 oranges, 6 grapefruits, and 6 lemons.) After removing the seeds, slice the fruit finely. Tie the seeds up in a little cheesecloth. Place seeds, fruit, and 6 quarts water in a large pan and let stand 24 hours. Bring to a boil, stirring occasionally, for 2 hours. Let stand overnight. Next day, bring to a boil and add 6 lbs of sugar. Stir well until sugar is dissolved. Boil hard for 10 minutes. Add another 6 lbs of sugar. Boil 20 minutes. Stir well to prevent scorching. Simmer, stirring, until the marmalade sets when dribbled onto a cold saucer. It is ready when it wrinkles as the saucer is tipped. I like to add bay leaves and sprigs of thyme or rosemary.
5 pounds grapefruit, rinsed
5 Meyer lemons or small regular lemons, rinsed
1/2 cup lemon juice (from 2 to 3 additional lemons)
2 1/2 pounds sugar.
1. Remove the grapefruit skin with a vegetable peeler. Cut the peel into 1/8-inch slivers; stop when you have 3/4 cup. Discard the rest. Slice off the ends of the grapefruit and the remaining grapefruit peel and pith. Remove grapefruit segments, reserving membrane. Stop when you have 5 cups of segments.
2. Cut the ends off the Meyer lemons, deep enough so you can see the flesh. Leaving the peel on, remove the segments of lemon and reserve the membrane. Cut the segments crosswise into 1/4-inch pieces. Put membranes from the grapefruit and Meyer lemons in a jelly bag and tie closed.
3. In a wide and deep pot, combine the grapefruit segments, grapefruit peel, lemon pieces and jelly bag. Add lemon juice and 2 1/2 cups water. Simmer until the grapefruit peel is tender, 25 to 30 minutes. Let cool.
4. Preheat the oven to 225 degrees. Working over a bowl in your sink, squeeze the liquid from the jelly bag; keep squeezing and wringing it out until you extract 1/3 to 1/2 cup of pectin. Add pectin and sugar to the pot. Place over high heat and boil, stirring now and then, until marmalade is between 222 and 225 degrees and passes the plate test. (Spoon a little onto a plate and put in the fridge for 3 minutes. If it thickens like jam, it is done.)
5. Meanwhile, put 6 sterilized 8-ounce canning jars and lids on a baking sheet and place in the oven. When jam is done, remove jars from the oven. Ladle jam into the jars, filling them as high as possible. Wipe the rims. Fasten the lid tightly. Let cool. If you don't get a vacuum seal, refrigerate the jam. Makes 6 8-ounce jars of marmalade. Adapted from June Taylor.
Three Citrus Marmalade
Remove seeds from the fruits. Slice the fruits thin and put them in a large bowl. (you will use the rind) Add 1-1/2 parts water to 1 part fruit..Let stand overnight in refrigerator..Pour into large pot and boil for 10 minutes. Now, let stand again for 24 hours and then add 1 part sugar to 1 part mixture. Simmer for about 3 hours. Seal in sterilized jars. This make 6 pints and is great for holiday gift giving.
Posted by BKG at March 9, 2005 09:05 PM
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