Marmalade

This is an exceedingly simple recipe (pictures later of multiple types)

12 oz lemons, ends trimmed and quartered

20 oz citrus, ends trimmed and quartered (grapefruit smaller than quartered)

2 X 1 qt. cold water.

1.5 qt sugar

Using the 2mm blade run the fruit through the food processor.

Put in food safe container with 1 quart of water and put in a cold place overnight. I use plastic

The next day put in stainless stock pot, add the other quart of water and the sugar.

Heat to 222 F. while stirring. I mean when you are stirring it should still be 222 F

Can in hot water bath for 10 minutes.

I do this four batches at a time. If you try and combine the batches while heating, you loose the color and it may burn.

I do not remove the zest as I like the bitter it adds

Four batches yields about 18 pints. They will keep several years in a cool, dark, not too humid place.

I currently have in house, to make:

Meyer Lemon















Lemon

Lime

I have also done and will do in the next weeks if I find
White grapefruit
Navel orange
Blood orange
Tangerine
Clementine

I'm looking for
Pink grapefruit
Key Lime

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Camera Nikon D-90 with internal flash.

Lens(es)          AF-S NIKKOR 18-55mm f2.5-5.65G

                AF-S NIKKOR 70-300mm f4.5-5.6G

                AF-S NIKKOR 35mm F1.8G

                AF-S NIKKOR 50mm F1.4F

                AF DC-NIKKOR 105 mm F2

Recipe with pictures Downloadable PDF  Link doesn’t work 

on the PDF itself

Recipe without pictures Downloadable PDF Link doesn't work

 on the PDF itself

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© 2013 Virginia L. Dyson & Warner W. Johnston