Title: Citrus Marmelade
Categories: Jam Canning
Yield: 4 Pints

Text

Wash and dry 4 lemons, 2 large grapefruits, and 2 oranges. Remove the thin outer peel from the fruits and cut it into julienne strips. Remove and discard the pith from the fruits, quarter the grapefruits, and halve the lemons and oranges. Squeeze the fruits, a handful at a time, in cheesecloth, twisting the cheesecloth and collecting the juice in a large bowl. Reserve the pulp. Measure the juice and add enough water to measure 3 quarts liquid. Tie the pulp in the cheesecloth, add the cheesecloth bag and the julienne strips to the bowl, and let the mixture stand overnight. Transfer the mixture to a large enamel kettle and bring the liquid to a boil over high heat. Reduce the heat and simmer the mixture for 2 hours. Press the liquid out of the cheesecloth bag and discard the bag. Measure the liquid in the kettle, add 1 cup fine granulated sugar for each cup of liquid, and dissolve the sugar over low heat, stirring. Increase the heat to high, bring the liquid to a boil, and boil the mixutre until it reaches the jelly stage (220 F on a candy thermometer) Skim off any froth. Fill hot sterilized jelly jars with the marmelade and seal them with the lids. Process in a boiling water bath 10 minutes to seal.

Mrs. Richard Caruso, Gourmet magazine, 3/76

MM format by Dave Sacerdote From: Dave Sacerdote Date: 16 Jun 97 National Cooking Echo Ä

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