1 1/2 LBS citrus fruit (I use grapefruit, mandarins, oranges and lemons) 4 cups water 3 1/2 cups sugar
1. In a medium sauce pan, place your citrus fruit of choice (make sure to use at least one lemon) and cover in 4 cups of water. Bring to a boil and cook covered for 1 1/2 hours.
2. Remove from heat and allow to steep overnight. Slice fruit into quarters. Place inner fruit in a bowl. Slice all peels into strips and place in another bowl. Put fruit back into cooking liquid and mash with a potato masher. Boil for 10 minutes, and strain liquid into large pot.
3. Add sugar and reserved peels. Boil until it reaches 225 on a cooking thermometer, stirring all the while.
4. Ladle into clean mason jars and store in the fridge a few months. Serve on toast, biscuits or eat with a spoon.
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Marmalade! I always make a ton of it this time of year. Here's how.
Get one and a half pounds of your favorite citrus.
I use oranges, mandarins, grapefruit, and lemon.
Use whatever you like. Put it in a pot,
cover it with water, and cook it for one and a half hours.
Now cover the pot and allow the fruit to steep overnight.
The next day, slice up the fruit and place the innards in a bowl.
Gather all your peels and slice them up into thin strips.
Put the fruit back into the cooking liquid,
mash them up, and boil for 10 minutes.
Then, strain the liquid into a large pot.
Add your sugar and your peels.
Now, boil the whole thing until it reaches 225 degrees
on a cooking thermometer.
It'll take about 10 to 15 minutes. Keep stirring.
Once it's ready, bottle it up and store it in the fridge.
This marmalade is sweet,
but it's also tangy and even a little bit spicy.
Spread on buttered toast and as a holiday gift.
Yum! If you like that video, you'll love these.
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