Print

Three-Fruit Marmalade

Recipe Ingredients

1 1/2 pounds mixed citrus fruit (grapefruit, orange, lemon)
12 cups cold water
6 cups granulated sugar



Method

Wash, dry, quarter, and seed fruit. Slice fruit quarters very thin. Measure 4 cups fruit and juice into an 8-quart heavy, enamel Dutch oven. Add water. Cover and let stand for 24 hours.

Uncover and boil gently until reduced to 6 cups, 2 to 2 1/2 hours.

Measure 6 cups pulp and juice into same Dutch oven. Add sugar. Bring to boil; stir to dissolve sugar. Boil rapidly; stir often, until mixture sheets off spoon (8 degrees F above the boiling point of water on candy thermometer).

Remove from heat. Stir gently and skim foam from top.

Ladle into hot, sterilized half-pint canning jars. Leave 1/4-inch headspace. Seal with canning lids according to manufacturer's directions.

In a boiling water bath, process for 5 minutes from the moment water returns to boil. Add 1 minute for each 1,000 feet above sea level.

Cool on rack.

Store in a cool, dry, dark place.

>> Fruit Canning Recipes

>> All Canning Recipes


Contact

Maricopa, Arizona

Never closed!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. We hope you enjoy our collection of over 39,000 recipes. Recipe Goldmine has been online since August 1999. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations. You will find everything from regional American favorites to recipes from around the world.