Citrus Marmalade

Citrus is still on my mind a lot these days. It's in such abundance here in California right now.

I seem to remember some story about orange abundance being the genesis of marmalade.

While marmalade is great on toast or scones it has other uses as well.

Add a teaspoon to your salad dressing or to some vinegar to top your steamed or sauteed greens. It's great as a filling for layer cakes, or fruit tarts, in frostings or glazes. Add some to your marinades, to some soy sauce for a dipping sauce.

Here is my marmalade recipe, as with most marmalades, it is a two day process. 

It makes about 7 to 10 half pints. You can make a smaller batch if you want. It is not a clear marmalade like some recipes and not as bitter as some. Feel free to use other kinds of citrus.

Ingredients

Part 1

4 cups mandarin sections, chopped in the food processor

1 cup mandarin peel chopped into thin slices

1/2 cup lemon peel chopped into thin slices

4  mandarin juice

1 cup rangpur lime juice

1 cup lemon juice.

Part 2

?? cups sugar *

1) We have a Satsuma seedless mandarin tree that's why I make they the majority stockholder in my marmalade. You could use oranges as well. I juice them in my Champion juicer, saving the peels to chop later. I use the food processor for the mandarin pulp.

2) The lemons and lime I juice with a regular electric citrus juicer. I find a carrot peeler works well to make strips of lemon peel.

3) Put all the juice, pulp and peel in large pot.

4 )Bring to a boil and simmered  for an hour.

5) Cover and let sit over night.

6) Measure your mixture and use an equal amount of sugar.

7) Bring to a boil and allow to simmer for about an hour. If you make a smaller batch it may take a shorter time. I do the plate in the freezer trick to see how it is jelling. I have made so much jam I also just know when it is ready to can.You can also use a thermometer, jell temp is about 220 F. It does stiffen once it has cooled so don't over cook it. 

8) If you are going to can it do the magic canning thing with sterilized jars, lids and rings.

Process in your canning kettle for 5 minutes. 

I know it sounds like a lot of work...so look up other recipes on the internet or buy your marmalade from me ;-)