Three Fruit Marmalade

Three Fruit Marmalade

885 grams citrus fruit I used 1 lemon, 1 grapefruit, and 2 oranges
950 grams granulated sugar
100 mL lemon juice
And so on.

  • Step one. Bring a large, covered pot of water to boil with the whole citrus fruit. This Cuisinart pot from Amazon is a decent size for the job. Boil the fruit until they are very tender and soft. The lemon will take about an hour, while the oranges take the full 2 hours. The grapefruit take about an hour and a half. Drain the fruit and let them cool slightly before proceeding.
  • After that, Place a cutting board inside a rimmed baking sheet (these Nordic Ware sheet pans from Amazon are great). This is to catch all the citrus juices! Slice each fruit in half to expose the seeds. Remove the seeds, then quarter each half. Remove the flesh and chop it up. Slice the peel finely (if you have the patience). Transfer the sliced peel, chopped fruit flesh and juices into a large pot (like this Cuisinart pot from Amazon).
  • And then, To the large pot of chopped fruit, add the sugar and the lemon juice. Clip on your thermometer (like this Taylor thermometer from Amazon). Bring the mixture to a boil on medium–high, stirring with a wooden spoon or heatproof spatula (grab this spatula from Amazon). When the mixture is boiling, this is when you want to start monitoring the temperature. Boil the mixture, stirring constantly, until it reaches 220°F. When the marmalade reaches this temperature, slide the pan off the heat, and let it cool for 2 minutes, then give it a good stir. This is to ensure that your canned marmalade will have an even dispersion of peel/fruit.
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