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Quick-Mixed Citrus Marmalade

Source of Recipe


From "Artisanal Preserves" by Madelaine Bullwinkel



List of Ingredients



• 1 thin-skinned pink grapefruit
  
• 1 navel orange
  
• 1 seedless lemon (smooth skinned)
  
• 1 lime
  
• Water
  
• 5 cups sugar
  






Instructions



1. Scrub, rinse, and wipe the fruits dry. Cut the grapefruit into eight pieces, removing seeds. Repeat with the orange. Combine citrus pieces in the work bowl of a food processor and rapidly pulse until finely chopped. Halve and thinly slice the lemon and lime. Measure this total fruit base and combine with an equal volume of water in a nonreactive 8-quart pan. Cover and bring to a boil. Uncover and simmer for 20 minutes or until the mixture is reduced to 5 cups.
   
   
2. Begin adding sugar, 1 cup at a time, stirring after each addition and allowing the mixture to regain a simmer. After all the sugar has been added, continue boiling for 10 minutes or until the marmalade thickens and clings to a metal spoon. This super-thick marmalade will not boil up as much as the thinner ones. The temperature may not reach the jell point, but it will pass the spoon and cold-plate test. Remove from the heat before fruit pieces begin to stick to the bottom of the pan.
   
   
3. Off heat, pour into a 2-quart glass measure. Pour marmalade into hot, sterilized jars to within ¼ inch of the rims. Wipe the rims clean, attach new lids, and screw caps on tightly. Invert the jars briefly to vacuum seal, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.
   
   Makes 5 ½ cups