Description
A bitter sweet spread with all kinds of uses!
Ingredients
Scale
- 2 pink grapefruit
- 3 lemons
- 6 oranges (these were small)
- 6 cups sugar
- 4 cups of reserved poaching liquid
- 1 packet of pectin
Instructions
- Wash and dry the fruit
- Revoe the zest with a vegetable peeler
- Sticking several slices of zest on top of each other, slice across the zest, making 1/8 to 1/4 inch shreds
- Put the zest into a pan with 6 cups of water
- Bring to a boil, reduce heat and simmer for 30 minutes
- Slice the top and bottom off of the fruit and slice off the white pith
- Carefully slice on either side of the membranes
- Remove fruit segments
- Save the membranes and seeds and tie them up in cheesecloth making a little bundle
- Strain the zest and save the cooking liquid
- Add the sugar to a Dutch oven add, the fruit segments, 4 cups of the cooking liquid, the cooked zest, and the cheesecloth bundle with the membranes and seeds (for the natural pectin they offer)
- Bring to a boil, reduce heat and simmer, stirring occasionally
- Cook until the temperature reaches 220 F
- While this is cooking, sterilize the jars and lids, by putting them in a large pan, cover with water and bring to a boil, simmer for 10 minutes, remove
- When the marmalade reaches 220, remove the cheesecloth and stir in the pectin
- Fill the jars, wipe the rim, add lids (and rings)
- Place in a water bath (half way up the jars, bring to a gentle simmer, then cool
- Check to make sure the lids sealed (no movement when you press on the lid) and the lids are tight