“What intrigued me about this marmalade was the all the different types of citrus.” – Calla Ferre
Five-Fruit Marmalade
Ingredients
- 2 Medium Lemons
- 2 Medium Limes
- 1 Large Orange
- 1 Large Grapefruit
- 1 Large Pineapple
- 2 Quarts Water
- 7 Cups Sugar
Instructions
- Quarter and seed, but do not peel lemons, limes, orange, and grapefruit. If any of the citrus has unusually thick pith, separate the fruit from the peel and remove the majority of the pith. Peel, core and cut pineapple into 8 wedges.
- Thinly slice cut-up lemons, limes, orange, grapefruit and pineapple. Remove any remaining seeds. Transfer fruit to a non-reactive bowl.
- Pour water over fruit and let stand overnight.
- Transfer undrained fruit to a heavy, wide, large Dutch oven. Bring to boil over medium-high heat. Let boil 15 minutes, then set aside 24 hours.
- Place several small plates in the freezer.
- Stir sugar into fruit mixture. Bring to boil over medium-high heat. Reduce heat and simmer until thickened, stirring occasionally, about 2 1/2 hours or until the marmalade reaches 220 to 222 degrees F.
- Test for the gel point by placing a small amount of the marmalade on one of the cold plates in the freezer for 2 minutes.
- Pour marmalade into hot, sterilized jars leaving 1/4-inch headspace. Run plastic knife or spatula between marmalade and jar to release any air bubbles. Clean rim and threads of jar with damp cloth.
- Process in a boiling water bath for 10 minutes. Makes 9 half-pints.
Recipe – Calla Ferre
