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Citrus Marmalade |
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Serves: 48 Print this RecipePrep Time: 1 hour (ready in 4 hours) - Yield: 3 cups 1 medium orange 1 medium tangerine 1 medium lemon 1 1/2 cups water 1/8 teaspoon baking soda 3 cups sugar 1 (3-ounce) package liquid fruit pectin 1. microwave directions: Score outer peel of fruit into quarters. Remove thin layer of peel a quarter at a time. Discard white membrane from peel and fruit. Cut peel into very thin strips. 2. In 2-quart microwave-safe bowl, combine peel, water and baking soda. Cover; microwave on high for 5 to 8 minutes or until mixture comes to a full rolling boil. Continue to boil for 10 minutes, stirring once halfway through cooking. 3. Meanwhile, in shallow bowl, finely chop fruit, being careful not to lose any juice. Add fruit with juice to peel mixture. Cover; microwave on high for 3 to 4 minutes or until mixture comes to full rolling boil. Continue to boil for 10 minutes, stirring once halfway through cooking. 4. Remove all but 2 cups fruit mixture from bowl; discard removed fruit. Add sugar and pectin to 2 cups fruit mixture; mix well. Microwave on high for 6 1/2 to 9 minutes or until mixture comes to full rolling boil, stirring twice during cooking. Continue to boil for 1 minute. 5. Spoon mixture into 3 clean, hot 8-oz. jars or moisture-vaporproof containers, leaving 1/2-inch headspace; cover with tight-fitting lids. Cool at least 3 hours. Store in refrigerator for up to 3 weeks or in freezer for up to 3 months. Nutrition Information: Not possible to calculate because of recipe variables. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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