Winter Citrus Marmalade
A pal recently send me a box of winter citrus fruit from my garden. I don’t like to waste anything so decided this would be a great chance to make some marmalade and freeze. I use this particular marmalade as a topping but it also is great added to the slow cooker or instance with chicken or pork. The sweet-bitter blend mellows further and compliments the meats and vegetables well. There are many versions of this so as with any fruit based dishes you will need to adjust for sweetness based on the fruit and natural sugars.
Winter Citrus Marmalade
Ingredients
3 lbs of citrus (oranges, grapefruits)
2 lemons
8 cups water
8 cups granulated sugar
1 cup honey
Optional Flavorings
1 cinnamon stick,
3” ginger root, pealed but whole,
2 tablespoons vanilla extract
Preparation
Wash & scrub the fruit
Cut fruits in half crosswise, then into very thin half-moon slices (and I mean thin).
If you find any seeds, discard them.
Using a Dutch oven or other heavy bottomed pan, add the sliced fruits (and any juices).
Turn heat to high
Add the water and bring the mixture to boil, stirring often. Maintain a rolling boil for 10 minutes.
Remove from the heat and immediately stir in sugar until it dissolves.
Cover and let cool 10-12 hours or overnight at room temperature.
While waiting -find your candy rapid read thermometer or get to the store and pick one up because you will need one
The next day (or 10-12 hours later)
Bring the mixture to a boil a second time for 10 minutes uncovered.
Reduce heat to medium-low and simmer uncovered for 2 hours.
This is a good time to add optional flavorings such as cinnamon sticks, ginger root (pealed but whole).
Turn heat up to medium and gentle boil, stirring often, for another 30 minutes.
Skim off any foam that forms on the top.Note - Put a small plate in the refrigerator (you will use this to test for doneness later).
Continue to cook the marmalade until it reaches 220 degrees using an instant read thermometer or a candy thermometer (you must hit this temperature for the natural pectin to gel). Once you reach 220-225 degrees, (this is important.. do not rush this.. let it get to this temp as it is what triggers the natural thickening) cook an additional 10 more minutes.
Add vanilla extract (optional) and stir.
Test for doneness;
place a small amount of the marmalade on the cold plate and refrigerate 8-10 min.
After 8-10 minutes, run your finger through the puddle of cold marmalade. If it makes a path that doesn’t merge back, it’s done . If the marmalade puddles back, continue cooking 10 min and test again.
Ladle the marmalade into clean hot jars; wipe the rims thoroughly with a clean damp paper towel dampened with white vinegar, and seal with the lids.
Chill in the refrigerator 48 hours to set up properly.
Use within 2 weeks or freeze for up to 3 months.
