Fresh From Florida Citrus Marmalade
This was my first time making marmalade and also making a jelly without using pectin. I am happy I attempted it because it turned into a beautifully golden amber yumminess! One thing I will say though is that I am much more appreciative of marmalade. It took me a good long time to scrape the white pith from the citrus peels.
Recipe adapted from the Ball Blue Book
This Citrus Marmalade Recipe can be found in the Ziplist format below
Florida Citrus Marmalade
- ¾ cup thinly sliced grapefruit peel
- 1 cup thinly sliced orange peel
- 3 quarts water, divided
- 1 cup chopped grapefruit pulp and juice
- 2 cups chopped orange pulp and juice
- Equal amounts Sugar per cup of fruit
- Combine fruit peels and 1 ½ quarts of water. Boil 5 minutes and drain.
- Add fruit pulp, juice and the remaining 1 ½ quarts of water to the pot; boil 5 minutes.
- Cover and let stand 12 to 18 hours.
- After 12-18 hours measure the fruit and liquids.
- Add 1 cup of sugar for each cup of fruit mixture, stirring until the sugar is dissolved.
- Bring to a boil on high heat stirring constantly, to avoid boiling over and scorching.
- Turn the heat down and continue to cook on a medium heat that sustains a rapid boil until the gel point is reached.
- If you have a thermometer when the mixture reaches 220 degrees it has hit the gel point.
- If you don't have a thermometer you can use the chilled saucer trick like I did when I discovered my rapid read thermometer died while I was making this recipe.
- Place a glass saucer in the freezer. After 20 minutes of rapid boiling drip about ¼ teaspoon of marmalade on the chilled saucer. Return the saucer to the freezer. After 1-2 minutes take the saucer from the freezer and gently push at the edge of the marmalade with your finger tip. If the marmalade wrinkles up along the edge it has reached the gel stage. If it doesn't place the saucer back in the freezer and continue to boil the marmalade, checking for the jell set every 10 minutes or so. Marmalade is normally a little runnier than I care for so I let my cook a bit longer and it firmed up very nicely.
- Remove from heat when gel has been reached and skim any foam that there might be off the top with the edge of a spoon.
- Ladle into prepared hot jars, leaving ¼ inch head space and wipe the rims clean with a damp paper towel.
- Place a flat lid on and put the ring on and gently tighten.