Description
A honey-sweetened citrus marmalade that will brighten up the coldest winter days.
Ingredients
Units
Scale
- 2 blood oranges
- 1 large pink grapefruit
- 1 lemon
- 3 cups water
- 1 1/2 cups sugar
- 1 1/2 cups honey
Instructions
- Scrub the oranges, grapefruit, and lemon clean. Use a peeler to remove the outer peel from the fruits. You can include some white bitter pith but stick mainly to the outer layer. Roughly chop the peels.
- Add the chopped peels to a small pot and cover with three cups of water. Bring to a simmer and gently cook for about 30 minutes.
- While the peels simmer, remove any remaining peels and white pith (outer coating) from the citrus fruits. Separate the fruits into segments and remove any tough membranes and seeds as you go. Collect all of these discarded peels, seeds, and membranes. Place them together in a piece of cheesecloth and tie them into a small bundle. You’ll include this in the pot while cooking the marmalade, as it will help add pectin and make your marmalade achieve a thicker consistency.
- Roughly chop the grapefruit, orange, and lemon flesh. Add this to a large, heavy-bottomed pot to make the marmalade. Mash this up with your hands or a masher. Add the sugar, honey, and cheesecloth bundle to the pot and stir to combine.
- Now add the peels you've been simmering and 2 cups of water they've cooked in. If less than 2 cups remains, add fresh water to reach 2 cups.
- Bring the pot to a steady simmer over medium-low heat and cook for 25-30 minutes, keeping an eye on things and stirring occasionally. Place a couple of small plates in your freezer.
- After 25 minutes, test the marmalade to see if it's set. Take one of the plates out of the freezer and put a spoonful of marmalade on it. Return the plate to the freezer for a minute, take it back out, and run your finger through the marmalade. If the marmalade doesn’t move or run around the plate, it is done and will set up properly upon cooling. If it’s still runny, keep cooking for another five minutes and repeat the test to see if it has set. Repeat as needed.
- When the marmalade is set, pour it into clean jars and store it in the fridge for up to several weeks.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Preserves
- Cuisine: English