Citrus Marmalade

by DoItYourself Staff

without added pectin
(Note: When peeling citrus fruits for marmalades, be sure to include some of the white membrane found just under the skin. This is where most of the pectin is located.)

¾ cup grapefruit peel (from grapefruit)
¾ cup orange peel (1 orange)
1/3 cup lemon peel (1 lemon)
1 quart cold water
pulp of 1 grapefruit
pulp of 4 medium-sized oranges
2 cups boiling water
3 cups sugar
Yield: About 3 or 4 half-pint jars

Procedure:

To Prepare Fruit:
Wash and peel fruit. Cut peel in thin strips into a saucepan. Add cold water and simmer, covered, until tender (about 30 minutes). Drain. Remove seeds and membrane from peeled fruit. Cut fruit into small pieces.

To Make Marmalade:
Sterilize canning jars. Combine peel and fruit in saucepan, add boiling water and sugar. Boil rapidly over high heat, stirring frequently, until the temperature measures 8°F above the boiling point of water (220°F at sea level), about 20 minutes. Remove from heat; skim. Pour hot marmalade into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Recommended process time for Blackberry Preserves in a boiling water canner.
Process Time at Altitudes of : 0 - 1,000 ft - 5 min; 1,001 - 6,000 ft - 10 min; Above 6,000 ft - 15 min
Style of Pack - Hot
Jar Size - Half-pints or Pints