Three-Citrus Marmalade

Gather

Ingredients

• ¾ cup grapefruit peel
• ¾ cup orange peel (from 1 orange)
• ⅓ cup lemon peel (from 1 lemon)
• 1 quart cold water
• Pulp of 1 grapefruit
• Pulp of 4 medium oranges
• 2 cups boiling water
• 3 cups sugar

Preserve

Instructions

1. 01

   Pre-sterilize half-pint jars and keep them hot. Include some white membrane beneath the citrus peel because it supplies pectin.

2. 02

   Wash and peel the fruit. Cut the peel into thin strips, cover it with the cold water, and cook gently for about 30 minutes, until tender; drain.

3. 03

   Remove seeds and membrane from the peeled fruit and cut the pulp into small pieces.

4. 04

   Combine drained peel, fruit, boiling water, and sugar. Boil rapidly, stirring frequently, to 8°F above the local boiling point of water, about 20 minutes.

5. 05

   After skimming off the foam, ladle the marmalade into hot, sterile jars. Leave ¼-inch headspace, clean the rims, and put on the lids.

6. 06

   In a boiling-water canner, process for 5 minutes (base time).
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