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Photo: J. Savage Gibson Photo by: Photo: J. Savage Gibson

Citrus Marmalade

Southern Living JANUARY 1997

  • Yield: 8 half pints

Ingredients

  • 3 orange halves
  • 2 lemon halves
  • 1/2 grapefruit, peeled, seeded, and sectioned
  • 6 cups sugar
  • 4 cups water

Preparation

Remove seeds from orange and lemon halves; coarsely chop rind and pulp.

Pulse orange, lemon, and grapefruit in a food processor 8 to 10 times or until the fruit is finely chopped.

Cook chopped fruit and remaining ingredients in a heavy saucepan over medium heat, stirring constantly, until sugar dissolves. Cook, stirring often, until a candy thermometer registers 220°.

Pack mixture into hot sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

Process in boiling-water bath 5 minutes.

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Citrus Marmalade recipe

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