This recipe produces a sweeter, less bitter marmalade than what's commonly sold.
Southern Living JANUARY 2011
1. Grate zest from oranges to equal 1 Tbsp. Grate zest from lemon to equal 1 tsp.
2. Peel and section oranges and lemon, holding fruit over a bowl to collect juices.
3. Stir together zest, fruit segments, sugar, kosher salt, 1/3 cup fruit juices, and wine in a large saucepan; bring to a boil. Reduce heat, and simmer, stirring occasionally, 50 minutes or until a candy thermometer registers 225° and mixture is slightly thickened. Cool completely (about 1 hour; mixture will thicken as it cools). Pour into 2 (8-oz.) jars or airtight containers, and chill 24 hours. Store marmalade in refrigerator up to 3 weeks.
Total time does not include 1 day to chill.
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