This recipe is amazing in color and flavor. Another great recipe to add to the marmalade section of my canning recipe book!
Trifecta
Citrus Marmalade4 medium oranges, peeled and chopped (about 2 ½ cups)
2 meyer lemons
2 pink grapefruits (about 1 1/2 cup segmented)
1 cup water
3 cups sugar
Preparation : Prepare 3 half
pint jars, lids, and rings. Sterilize the jars and keep them in the hot water
till its time for processing.
With a vegetable peeler peel one of the grapefruit and both Meyer Lemons only getting the rind and trying to avoid the white pith underneath. Cut rind into julienne strips for about ½ cup of rind. If you need more you can peel the other grapefruit. Finish peeling away the pith from the lemons and grapefruit. Segment the lemon and grapefruit by cutting out only the meat of the citrus and not the membrane in between and add to a medium bowl. Add the chopped orange.
With a vegetable peeler peel one of the grapefruit and both Meyer Lemons only getting the rind and trying to avoid the white pith underneath. Cut rind into julienne strips for about ½ cup of rind. If you need more you can peel the other grapefruit. Finish peeling away the pith from the lemons and grapefruit. Segment the lemon and grapefruit by cutting out only the meat of the citrus and not the membrane in between and add to a medium bowl. Add the chopped orange.
.JPG)
Cooking: In a medium enameled
dutch oven or stainless steel pot add the water and rind and cook on high heat
for 10 minutes at a boil. Add the
citrus from the bowl and 2 cups of the sugar.
Reduce heat and simmer, stirring occasionally, for 25 minutes. Add the
last cup of sugar and bring the recipe to a low boil stirring constantly until
the gel stage is reached. You must be patient and use the spoon or freezer
plate method to test. You can also use a candy thermometer and bring the recipe
to 220 degrees, which is the point of a soft gel for the sugar. Note: If you
are going to try the freezer plate method, remove the pot from the heat while
you test so you won’t burn the sugar.
Once to gel stage you are ready to fill the jars.
Filling the jars: On a
dishtowel place your hot jars in a semi circle leaving room for your pot that
has your marmalade recipe. Using your funnel in each jar ladle the
mixture into the jars leaving 1/4” headspace. Remove air bubbles and
refill to the proper headspace if necessary. Taking a clean papertowel wet it
with warm water and wipe the rims of the jars removing any food particles that
would interfere with a good seal. Using your magic wand to extract the lids
from the hot water and place them on the now cleaned rims. Add your rings to
the tops of each of the jars and turn to seal just "finger
tight".
Processing: Make sure your
rack is on the bottom of the canner and place the jars in the water bath making
sure that the water covers each of the jars by 1 to 2 inches. Add hot water to
the canner if it doesn't measure up. Cover the pot and turn up the heat under
the canner and wait for the water to start boiling. Once the water has come to
a boil start your timer for 10 minutes. When complete turn off the heat and
remove the cover and let the jars sit for another few minutes. Remove the jars
and place them back on the dishtowel in a place that they will sit overnight to
cool. Do not touch or move them till the next morning.
Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
