Title: Christmas Citrus Marmalade Part
Categories: Canning
Yield: 7 Jars
2 Lemons
1 Orange
2 1/2 c Water
1/8 ts Baking soda
1 lg Grapefruit
7 1/2 pint canning jars
1 3/4 oz Box powdered fruit
6 c Sugar
Remove peel from white part of lemons and orange in long strips
with sharp paring knife, making sure there is no white on the peel.
Stack strips, cut into thin slivers. Combine lemon and orange
peels, water and baking soda in 2 qt saucepan. Bring to a boil over
high heat. Reduce heat to low; cover and simmer 20 minutes,
stirring occasionally.
Meanwhile, peel grapefruit; remove white pith from grapefruit,
lemons and orange; discard peel and pith. Separate fruit into
sections. With fingers, remove pulp from membrane of each section
over large saucepan to save juice. Dice fruit sections into same
saucepan. Bring to a boil. Cover and simmer 10 min. Measure 5 cups
fruit mixture into 6 qt saucepan or Dutch oven.
Wash jars, lids and bands. Leave jars in hot water. Place lids and
bands in large pan of water. Mix pectin into fruit mixture. Bring to
a rolling boil over medium-high heat, stirring constantly.
Immediately stir in sugar. Bring to a rolling boil and boil 1 minute,
stirring constantly. Remove from heat; skim off foam with metal
spoon. Bring water with lids and bands to a boil. Ladel hot mixture
into hot jars leaving 1/2" space at top. Run metal spatula around
inside of jar to remove air bubbles. Wipe tops and sides of jar rims
clean. Place hot lids and bands on jar. Screw bands tightly, but do
not force.
To process, place jars in boiling water; boil 10 minutes. Remove
jars and cool on wire racks. Store unopened jars in a cool, dry
place up to 12 months. Refrigerate after opening up to 6 months.
