Three-fruit marmalade

Yield: 1 servings

Measure Ingredient
1 \N Grapefruit
1 \N Orange
1 \N Lemon
\N \N Sugar -- as needed

Grate about a quarter of the rind of each fruit. Then slice each fruit in half (including remaining rinds). Remove and discard seeds and white fibrous centers. Slice half of each fruit as thinly as possible through the rind and pulp. Peel the rind off the remaining halves and cut in thin, narrow strip; chop the fruit pulp. Place all fruit and rind in a bowl; cover with cold water and let stand overnight. The next day, boil rapidly for a half hour in the same water. Cover and again let stand overnight. Measure fruit and its liquid and for each cupful add 1 cup sugar. Return to stove and boil rapidly for about 45 mins, stirring often. Toward the end of cooking time, test frequently, until marmalade jells, by dropping a small amount on a cold dish. Runniness indicates that marmalade needs to cook a little longer. Place in half-pint jars. To seal, process in simmering water for 10 mins. Yield: about 2 pints or 4 half-pints.

Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 04-29-95 (24) Homecook

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