Citrus Marmalade

By ClaudiaJan

Ingredients

• Yields: about 5 half-pints
• 1½ cups thinly sliced grapefruit peel (about 1 medium)
• ½ cup thinly sliced orange peel (about 1 medium)
• 3 quarts water, divided
• 1½ cups chopped grapefruit pulp (about 1 medium)
• ¾ cup chopped orange pulp (about 1 medium)
• ½ cup thinly sliced and seeded lemon(about 1 medium)
• Sugar

Details

Servings 5
Adapted from facebook.com

Preparation

Step 1

Directions: Combine fruit peels and 1½ quarts water; boil 5 minutes; drain. Add fruit pulp, sliced lemon and 1½ quarts water; boil 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Cook rapidly until peel is tender. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture, stirring until sugar dissolves. Bring to a boil over high heat, stirring constantly. Cook rapidly almost to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4 –inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.