Orange Lemon Grapefruit Marmalade Recipes

ORANGE LEMON GRAPEFRUIT MARMALADE

Orange Lemon Grapefruit Marmalade image

Trial and error using our neighbours fruit trees for free organic fruit and also can use oranges only as pilfered around the world

Provided by RM9003

Categories Lemon

Time 2h

Yield 6 jars

Number Of Ingredients 5

Ingredients

3 oranges
1 lemons or 1 lime
3 grapefruits (total fruit weight 1 . 5kg)
1 1/2 liters water (equal to whole fruit)
1 1/2 kg sugar (equal to cooked fruit)

Steps:

Squeeze juice from fruit and keep.
Slice fruit thinly.
Quickly wash sliced peel in cold water and rinse.
Add water and juice.
Keep for 3 hours in a cool place.
Cook in a heavy saucepan for 30 minutes medium heat.
Add sugar and cook and stir another 20-30 minutes on high heat.
Pour into sterilised jars.

ORANGE-GRAPEFRUIT MARMALADE WITH GINGER

Orange-Grapefruit Marmalade with Ginger image

Provided by Tyler Florence

Categories dessert

Time P1DT2h35m

Yield 1 pint

Number Of Ingredients 5

Ingredients

5 oranges
1 grapefruit
3 cups sugar
2 ounces crystallized ginger, cut in strips
1 box Fruit Pectin Powder, (1-ounce)

Steps:

Cut fruit in half, squeeze out juice and pulp, discard seeds. The volume of this should be approximately 4 cups. Remove zest, this should yield approximately 1/2 cup. Transfer juice, pulp and zest to a large glass bowl. Cover and refrigerate for 24 hours. This helps the peel to soften.
After soaking, put the citrus in a large stockpot. Add 6 cups of water, simmer for 1 1/2 hours. A sample of the peel should feel quite tender if rubbed between fingers. Add sugar and ginger. Bring to a boil, stirring constantly with a wooden spoon. Boil hard for 20 minutes until sugar is dissolved and mixture is thickened. If the mixture foams up, add a pat of butter and the froth will subside.
Test for jell-point: drop a small amount of hot marmalade on a chilled plate. Return to the freezer for 1 minute. If surface forms a skin, it has reached jelling point, if still syrupy, continue cooking and test again in 5 minutes.
Remove from heat, stir in pectin. Cool for 15 minutes, spoon into half-pint sterilized jars leaving 1/4-inch headspace and seal.
** Recipe Note: Traditionally the citrus seeds and pith are enclosed in a nylon bag and boiled along with the juice/pulp. This releases the natural pectin that is stored in that part of the orange. For time and ease, we eliminated that step and used store-bought fruit pectin. It worked very well.
***To sterilize the canning jars, wash the containers in hot, soapy water and rinse. Boil them in a large pot for 10 minutes. Keep the jars in hot water until ready to use to prevent the jars from cracking. Dry with paper towels before filling with marmalade. Once filled, put on lids and collar. Boil again for 10 minutes to seal the jars.

ORANGE-GRAPEFRUIT MARMALADE

Orange-Grapefruit Marmalade image

This recipe was given to my Grandmother by her friend Marva about 25 years ago. It's been a family favorite ever since.

Provided by Morgorond

Categories Oranges

Time 1h40m

Yield 24 serving(s)

Number Of Ingredients 7

Ingredients

3 large grapefruits
1 orange
1 lime
1 1/2 cups water
1/4 teaspoon baking soda
5 cups sugar
3 ounces liquid fruit pectin, such as Certo

Steps:

Remove peels from fruit and scrape off excess pith. Cut peels into fine strips.
In saucepan, combine peels, baking soda and 1 1/2 cups water. Bring to boiling, cover and simmer 20 minutes.
Meanwhile, remove white membrane from fruit and section, working over bowl to catch juices. Discard seeds.
In 8-10 quart Dutch oven, combine sections, juice and undrained peel. Cover and simmer 10 minutes.
Measure 3 cups cooked fruit mixture; add sugar and mix well.
Bring to full rolling boil and boil, uncovered, 1 minute.
Remove from heat, stir in liquid pectin and skim off foam with metal spoon. Stir and skim for 10 minutes.
Pour into hot, sterilized jars and seal.

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