We have very (very) hard water in our well and as a result, some of the jars look darker and cloudier than the contents. Once the jars are completely cooled I can wipe them clean with vinegar, which should restore the clear sparkling look to them.
This was quite a bit of work over two days, but in the end, five jars (1/2 pints) of homemade citrus marmalade is pretty rewarding. The recipe has grapefruit, orange and lemon for a nice, tart bite.
You Will Need:
1 ½ cups thinly sliced grapefruit peel
½ cup thinly sliced orange peel
3 quarts water, divided
1-½ cups chopped grapefruit pulp
¾ cup chopped orange pulp
½ cup thinly sliced lemons (seeds removed)
Sugar
Combine orange and grapefruit peels in a pot and cover with 1 ½ quarts water. Boil five minutes, drain. Add fruit pulp and lemon slices and 1 ½ quarts water. Boil five minutes. Remove from heat, cover and let sit in a cool place 12-18 hours.
Cook rapidly until peel is tender. Measure the fruit. Use 1 cup sugar for each cup fruit mixture. Stir until sugar dissolves. Bring to a boil over high heat, and stir constantly. Reduce heat to medium and cook almost to gelling point. Keep stirring to avoid scorching and sticking. If it foams too much, reduce heat and keep cooking. When mixture is just before the gelling point, remove from heat. Skim any foam. Ladle into hot jars leaving ¼ inch headspace. Wipe clean; slide a spatula around to break any bubbles and place on lids. Adjust caps and process 10 minutes in a boiling water canner.
Let cool on kitchen towels for 12-24 hours before testing for seal.
This was quite a bit of work over two days, but in the end, five jars (1/2 pints) of homemade citrus marmalade is pretty rewarding. The recipe has grapefruit, orange and lemon for a nice, tart bite.
You Will Need:
1 ½ cups thinly sliced grapefruit peel
½ cup thinly sliced orange peel
3 quarts water, divided
1-½ cups chopped grapefruit pulp
¾ cup chopped orange pulp
½ cup thinly sliced lemons (seeds removed)
Sugar
Combine orange and grapefruit peels in a pot and cover with 1 ½ quarts water. Boil five minutes, drain. Add fruit pulp and lemon slices and 1 ½ quarts water. Boil five minutes. Remove from heat, cover and let sit in a cool place 12-18 hours.
Cook rapidly until peel is tender. Measure the fruit. Use 1 cup sugar for each cup fruit mixture. Stir until sugar dissolves. Bring to a boil over high heat, and stir constantly. Reduce heat to medium and cook almost to gelling point. Keep stirring to avoid scorching and sticking. If it foams too much, reduce heat and keep cooking. When mixture is just before the gelling point, remove from heat. Skim any foam. Ladle into hot jars leaving ¼ inch headspace. Wipe clean; slide a spatula around to break any bubbles and place on lids. Adjust caps and process 10 minutes in a boiling water canner.
Let cool on kitchen towels for 12-24 hours before testing for seal.
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