Triple Citrus Marmalade

Created 09 Feb 2015 16:22, Updated 09 Feb 2015 16:23

Triple Citrus Marmalade

inspired by a recipe from the Food in Jars cookbook, and a few other recipes from the internet

Note: my first attempt at this turned out with mixed results. It tastes good, but I overcooked it, which gave it the un-spreadable consistency of concrete. And I'm not sure if I'll ever get the same flavor of deeply caramelized sugar if it's cooked less time. In any event, I want to try it again sometime, so here is what I did with notes in brackets for what I want to do next time.

Yield: 1.5 pints

INGREDIENTS
3 lbs citrus fruit (I used one grapefruit, several lemons, and several oranges)
2.75 c sugar
1 cinnamon stick
several whole cloves and cardamon pods
1/2 T dark rum
orange juice

METHOD
Wash the fruit well and peel the zest off in strips, being careful to avoid as much white pith as possible. I spent time scraping the pith off the peel strips, which took forever but I think turned out good results.

"Supreme" the fruit by cutting the membrane from the outside, and then cutting the flesh out of the sections. Chop away as much white pith as possible. [Reserve the seeds] and put the fruit and juices into a pot.

[Chop the peel into small pieces] and put into a pan with 2 quarts of water. Add the cinnamon stick [cloves, cardamon pods, seeds] and rum, bring to a boil, and then simmer until tender, about 30-45 minutes. (You can either put the spices into a tea ball/sachet, or just fish them out later.)

Remove the spices from the peel cooking water, and then pour the juice and peel into the pan with the fruit flesh. Add the sugar, then bring to a boil and cook until the marmalade has reached the desired set point. Mine took a while.

Pour into jars, wipe the rims, cover with lids/rings, and cook in a boiling water bath for 15 minutes.

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