Grapefruit Orange Marmalade From Homemade Jelly and Jam Recipes (Kindle Cookbook) hillbillyhousewife/jelly 1 grapefruit, peeled, reserve peelings 4 oranges, peeled, reserve peelings 1 lemon, peeled, reserve peelings 1 quart cold water 2 cups boiling water 3 cups sugar Prepare 4 half pint jars and lids by sterilizing them, keeping them hot, and get your hot water bath canner ready. Put a plate in refrigerator for testing the jam later. Prepare fruit: Thoroughly wash the fruit and peel it all into small thin strips, putting all the peelings into a large cooking pot. Add the cold water, put over low heat, cover pot, and simmer about 30 minutes or until peelings are tender. Drain and set aside. Take peeled citrus and carefully cut off the white pith, removing as much as you can from the surface. Then on a cutting surface that will collect the juices, cut up all the citrus into small pieces, capturing the juice and discarding the seeds. Prepare marmalade: Put the cooked peelings and the cut up citrus (with any collected juice) in a large cooking pot, add the boiling water and the sugar and stir. Put pot over medium-high heat and bring to a boil, stirring frequently, and boil about 15 to 20 minutes. Test with a cold metal spoon for doneness by dipping the spoon in the liquid and removing. When jelly no longer drips from the spoon and slides off slowly in a sheet instead, it has jelled properly. Remove the pot from the heat, skim off any foam, and ladle hot mixture into hot, sterilized jars, leaving about 1/4 to 1/2 inch headspace in jar. Apply the lids and process in hot water canner for 10 to 15 minutes (adjusting for altitude.) Remove from heat, let sit for 5 minutes, then remove jars to a towel covered counter, leaving plenty of room in between jars for air circulation. Let sit undisturbed for 12 to 24 hours. Yields 4 half pint jars.
Posted on: Sat, 15 Mar 2014 20:30:00 +0000