Three Fruit Marmalade
This marmalade is more like a jelly with some shreds of peel. Cut the peel thick or thin, as you like it.
Martha Stewart Living, December/January 1992/1993
Yield Makes 5 eight-ounce jars
- 1 grapefruit
- 1 orange
- 2 lemons
- 2 quarts water
- 6 3/4 cups sugar
- Scrub fruit, place in a large bowl, and cover with boiling water. Let stand 2 minutes, then drain. Remove peel in thin slices with a zester, or cut off with a sharp knife into thicker pieces, as desired. Tie peel in a piece of cheesecloth; set aside.
- Chop remaining pith and fruit into small pieces. You can do this with a food processor, but do not puree.
- Combine chopped fruit, cheesecloth bag, and water in a 4-quart stainless-steel pan. Cover, and simmer 1 1/2 hours over low heat, until reduced by almost half. Remove cheesecloth bag, and set aside.
- Strain contents of pan, pressing to extract liquid. Discard solids, and return liquid to pan. Add sugar and dissolve over low heat. Bring to a boil. Add peel from cheesecloth, and simmer over medium heat, until mixture reaches 221 degrees.on a candy thermometer or falls in sheets from a spoon, 10 to 30 minutes.
- Store the marmalade in jars in the refrigerator for up to 4 weeks.
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