Are you ready to awaken your taste buds with a burst of citrusy goodness? This Four Citrus Marmalade for Canning is not just a recipe; it's a delightful journey through the vibrant flavors of grapefruit, orange, lemon, and lime! Imagine spreading this homemade marmalade on your morning toast or using it as a zesty glaze for your favorite dishes. With just a few simple ingredients and a little bit of time, you can create a pantry staple that will impress your family and friends. Get ready to dive into this easy-to-follow recipe that will have you savoring the sweet and tangy essence of citrus all year long!
Prep Time: 20 mins
Cook Time: 90 mins
Total Time: 110 mins
Cuisine: American
Serves: 6 jars
Ingredients
- 1 grapefruit
- 1 orange
- 1 lemon
- 1 lime
- 4 cups sugar
- 4 cups water
Instructions
- Thoroughly wash all citrus fruits under cool running water, scrubbing gently with a clean produce brush to remove any dirt or wax.
- Using a sharp knife, carefully remove the zest (outer colored peel) from each fruit in thin strips, avoiding the white pith underneath. Set the zest aside.
- Slice the fruits in half and remove any seeds. Finely chop the fruit segments, including the white membranes.
- In a large, heavy-bottomed stainless steel pot, combine the chopped fruit, zest strips, water, and sugar. Stir to mix thoroughly.
- Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly to prevent sugar from burning.
- Reduce heat to medium-low and maintain a steady simmer. Cook uncovered, stirring occasionally, for approximately 75-90 minutes.
- Test the marmalade's readiness by placing a small amount on a chilled plate. If it wrinkles when pushed with a finger, it has reached the gel stage.
- While marmalade is cooking, sterilize canning jars and lids by boiling them in water for 10 minutes.
- Remove hot jars from water and place on a clean towel. Carefully ladle the hot marmalade into the sterilized jars, leaving 1/4 inch headspace.
- Wipe jar rims clean, apply lids and rings, and process in a boiling water bath for 10 minutes to ensure proper sealing.
- Remove jars and let cool completely. Check seals and store in a cool, dark place. Marmalade will keep for up to 12 months.
Tips
- Choose Fresh Fruits: Opt for ripe, fresh citrus fruits for the best flavor. Organic fruits are ideal since they are less likely to have wax coatings.
- Zest with Care: When removing the zest, be careful to avoid the bitter white pith. A microplane zester works wonders for getting thin strips without the pith.
- Monitor the Cooking Process: Keep an eye on the marmalade as it simmers. Stirring occasionally will prevent the sugar from burning and ensure even cooking.
- Test for Gel Stage: To check if your marmalade is ready, use the chilled plate test. If it wrinkles when pushed, it's perfect for canning!
- Sterilize Jars Properly: Make sure to sterilize your jars and lids thoroughly to prevent spoilage. Boiling them for 10 minutes is a reliable method.
- Leave Headspace: When filling your jars, remember to leave about 1/4 inch of headspace. This is crucial for a proper seal.
- Cool and Store: After processing, let the jars cool completely. Check the seals by pressing down in the center of the lid; it should not pop back.
- Label and Date: Don’t forget to label your jars with the date and contents. This way, you can enjoy your marmalade at its freshest!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
