mixed citrus marmalade

The tart citrusy flavor of this marmalade comes from a mix oranges and grapefruit. Spread the golden marmalade on an English muffin or toast for a great wake-me-up breakfast.

mixed citrus marmalade
Yield: five 1/2-pint containers Prep 15 mins Cook 28 mins

Ingredients

  • 2 ruby red grapefruit
  • 2 navel oranges
  • 1/8 teaspoon baking soda
  • 2 lemons
  • Juice of 2 medium-size oranges (a scant 2/3 cup)
  • 3 cups sugar
  • 1 envelope (from a 6-ounce box) liquid fruit pectin (such as Certo)
  • Pinch ground cloves

Make It

1. With a sharp knife, cut peel from one of the grapefruit and one of the oranges, avoiding as much white pith as possible. Cut half of the resulting peel into thin 1-inch strips; finely chop the second half. Combine all of the peel, baking soda and 1-3/4 cups water in a large saucepan. Bring to a boil; cover and reduce heat to medium. Simmer 18 minutes, stirring occasionally.

2. Meanwhile, with a sharp knife, cut off remaining peel and white pith from all of the fruit. Discard peel and pith. Following sections, cut fruit from membranes, working over a large bowl to catch any juice.

3. Add fruit sections, any reserved juice and the fresh-squeezed orange juice to peel in saucepan and bring to a boil. Simmer 5 minutes, breaking apart fruit sections with a wooden spoon. Stir in sugar and pectin. Bring to a boil. Reduce heat to medium-high and boil 5 minutes, stirring constantly, until sugar and pectin are dissolved. Remove from heat; stir in cloves.

4. Carefully ladle or pour marmalade into five clean 1/2-pint jars with tight-fitting lids or divide between two larger jars or containers. Let cool, uncovered, to room temperature (about 1-1/2 hours). Screw on lids and refrigerate until cold. Store, refrigerated, for up to 3 weeks.

Nutrition Facts

Amount Per Serving: cal. (kcal): 37, Fat, total (g): , chol. (mg): , sat. fat (g): , carb. (g): 9, fiber (g): , pro. (g): , sodium (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.