Title: Christmas Citrus Marmalade Part
Categories: Canning
Yield: 7 Servings
| 2 | | Lemons |
| 1 | | Orange |
| 2 1/2 | c | Water |
| 1/8 | ts | Baking soda |
| 1 | lg | Grapefruit |
| 7 | | 1/2 pint canning jars |
| 1 | | 1 3/4 oz box powdered fruit |
| 6 | c | Sugar |
Recipe by: Country Christmas Recipes
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. Lade 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 min. 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. Makes about seven
1/2-pint jars. By fatfree-request@fatfree.com on Jun 16, 1997