Sweet local grapefruits & Cara Cara oranges from the local farmer's market, plus Meyer lemons from our tree
|It's grapefruit season in Cali|
From Canning, Freezing & Drying— A Sunset Book
Lane Publishing Co. © 1981
level of difficulty: experienced
Time required: Overnight at room temp
6 medium-sized thin-skinned oranges
2 medium-sized, thin-skinned grapefruits
2 cups water
9 cups fine baker's sugar
Cut unpeeled, rinsed oranges, lemons & grapefruits into 1/8" slices, discarding ends & seeds.
Cut orange & lemon slices into quarters. Cut grapefruits into same size as oranges & lemons.
Place all of the fruit & water in a 6-7 quart pot. Bring mixture to a boil.
Reduce heat, cover & simmer for 15 - 25 minutes, or until peel is tender and translucent.
Stir in sugar until well blended.
Cook over medium-high heat, uncovered and stirring often, for about 30 minutes until mixture thickens.
Remove from heat, cover & let stand at room temperature for 18 to 24 hours. This mellows & blends the flavors for a smoother marmalade.
Prepare 9 half-pint canning jars.
Boil clean jars in the canning kettle for 15 minutes. Reduce to simmer. Place clean lids & rings in a hot water bath & keep on a lower simmer until ready to use.
Set up the counter with clean dry dishtowels, a clean washcloth to wipe the rims, a jar tong, a wide-mouth funnel, and a pair of tongs to grab the rings & lids out of the hot water bath. Don't forget a dishtowel for holding the hot jars when you apply the lids & rings.
Rapidly return the marmalade to a boil, stirring to prevent sticking.
Fill jars to 1/8" of the rim. Wipe the rims with a clean warm washcloth; immediately apply the lid & ring. Screw on ring bands as tightly as comfortable. Let cool on a towel out of any drafts.
Listen to make sure that the lids get a good seal. :::pop!:::
Inspect the jars to make sure that they've all got a good seal. Press gently on top of each lid, if in doubt. The lids should all be depressed.
Label & keep for one year. This marmalade can be used immediately as a glaze for ham or roasted chicken. Delicious as a spread on toasted bread!
|thinly sliced rinds of ruby red grapefruit + cara cara oranges + meyer lemons|
make this a rich sweet-tart marmalade for breakfast,
cheese plates & roasted meats
|fresh oranges, grapefruit & lemons|