MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hannah Woolley's Citrus Marmelade
Categories: Preserves
Yield: 1 Batch
1 Orange
1 Lemon
1 Apple
3 c Sugar; or more
4 c Water; or more
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Baking scale
Candy thermometer
Weigh the fruit on a scale. Measure out an equal weight of sugar. If
less than a pound of fruit, use 4 cups of water. If more than a pound
of fruit, increase to 5 cups of water. Cut the citrus into slices
1/8" thick and then quarter them. Peel, core, and cut the apple
into thin slices. Put the fruit and water into a 3 qt saucepan. Cover
and bring to a boil. Lower to a simmer for 40 minutes.
Put a small plate in your freezer. After 40 minutes, gently stir the
fruit. The apple slices will be soft and should break down when
touched. The citrus fruits will have softened. Place your candy
thermometer in the pot. Add the sugar, stirring constantly as the
fruit breaks down, the mixture thickens, and the marmalade takes on a
light caramel color. Cook until the temperature reaches 240 F (soft
ball stage or candy height). As your marmalade nears temperature, put
1 ts on the freezer plate and let sit for 30 seconds. If the
marmalade holds its shape when you tilt the plate, it has set. If the
marmalade is browning quickly or looks set before the temperature
reaches 240 F, try the plate test earlier.
Put your set marmalade in a clean pint jar.
Notes:
Serve the marmalade with bread, scones, muffins, or biscuits. Store
this small-batch preserve in the refrigerator and consume within two
weeks. You can extend the life of your marmalade by properly canning
it or by freezing it. You can make more marmalade by increasing the
amount of fruit and adjusting the sugar and water and cooking times
accordingly.
Recipe by Marissa Nicosia
Recipe FROM: <
https://www.folger.edu/blogs/shakespeare-and-beyond/
marmalade-hannah-woolley/>
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