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Mixed Citrus Marmalade Recipe

I have an abundance of grapefuit and oranges, which I love to use in this orange-colored marmalade. It makes a great Christmas gift. —Corky Huffsmith, Indio, California

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Mixed Citrus Marmalade Recipe

Prep: 1 hour 20 min. Process: 5 min.

Yield: 80 Servings

80 5 85

Ingredients

1 pound lemons, thinly sliced and seeds removed
1 pound grapefruit, thinly sliced and seeds removed
1 pound oranges, thinly sliced and seeds removed
2 quarts water
8 cups sugar

Directions

In a large bowl, combine the lemons, grapefruit, oranges and water. Cover and refrigerate overnight.
Transfer to a Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until fruit is tender. Stir in sugar. Bring to a boil. Cook and stir for 45-55 minutes or until thickened, stirring frequently.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 10 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts 2 tablespoons equals 82 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 21 g carbohydrate, trace fiber, trace protein.

Originally published as Mixed Citrus Marmalade in Country Woman Christmas Annual 2011, p58