mixed citrus marmalade
From: Family CircleThe tart citrusy flavor of this marmalade comes from a mix oranges and grapefruit. Spread the golden marmalade on an English muffin or toast for a great wake-me-up breakfast.
Servings: five 1/2-pint containers
Prep: 15 mins
Total: 43 mins
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Ingredients
2 ruby red grapefruit
2 navel oranges
1/8 teaspoon baking soda
2 lemons
Juice of 2 medium-size oranges
(a scant 2/3 cup)
3 cups sugar
1 envelope (from a 6-ounce box)
liquid fruit pectin (such as Certo)
Pinch ground cloves
Directions
1. With a sharp knife, cut peel from one of the grapefruit and one of the oranges, avoiding as much white pith as possible. Cut half of the resulting peel into thin 1-inch strips; finely chop the second half. Combine all of the peel, baking soda and 1-3/4 cups water in a large saucepan. Bring to a boil; cover and reduce heat to medium. Simmer 18 minutes, stirring occasionally.
2. Meanwhile, with a sharp knife, cut off remaining peel and white pith from all of the fruit. Discard peel and pith. Following sections, cut fruit from membranes, working over a large bowl to catch any juice.
3. Add fruit sections, any reserved juice and the fresh-squeezed orange juice to peel in saucepan and bring to a boil. Simmer 5 minutes, breaking apart fruit sections with a wooden spoon. Stir in sugar and pectin. Bring to a boil. Reduce heat to medium-high and boil 5 minutes, stirring constantly, until sugar and pectin are dissolved. Remove from heat; stir in cloves.
4. Carefully ladle or pour marmalade into five clean 1/2-pint jars with tight-fitting lids or divide between two larger jars or containers. Let cool, uncovered, to room temperature (about 1-1/2 hours). Screw on lids and refrigerate until cold. Store, refrigerated, for up to 3 weeks.
Nutrition Facts
Calories 37, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 2 mg, Carbohydrate 9 g, Fiber 0 g, Protein 0 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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