Make the ultimate citrus marmalade by combining oranges, lemon, and lime.
Be sure to make a big batchthis marmalade will disappear fast!
Ingredients
3mediumoranges
1mediumMeyer lemon
1mediumlime
1 12cupwater
18tsp.baking soda
5cupssugar
12(6-oz.)pkg.
Credit: Andy Lyons
Scrape off white portions of peels; discard.
Cut peels into thin strips.
In a large saucepan bring peels, the water, and the baking soda to boiling; reduce heat.
Simmer, covered, 20 minutes.
Meanwhile, working over a bowl to catch juice, section oranges, lemon, and lime.
Add sections and juices to saucepan; return to boiling.
Cover and simmer 10 minutes (you should have 3 cups fruit mixture).
In an 8- to 10-quart heavy pot combine fruit mixture and sugar.
Bring to a full rolling boil, stirring constantly.
Quickly stir in pectin.
Return to a full rolling boil.
Boil hard 1 minute, stirring constantly.
Quickly skim off foam with a metal spoon.
Ladle hot marmalade into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace.
Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling).
Remove jars; cool on wire racks.
Allow to stand at room temperature 2 weeks to set.
Cut back between the section and the next membrane to release the section.
Repeat until all fruits are sectioned.
2,000 calories a day is used for general nutrition advice.
