A honey-sweetened citrus marmalade that will brighten up the coldest winter days.
- 2 blood oranges
- 1 large pink grapefruit
- 1 lemon
- 1 ½ cups sugar
- 1 ½ cups honey
Scrub the oranges, grapefruit, and lemon clean. Use a peeler to remove the outer peel from the fruits. You can include a little of the white bitter pith but stick mostly to the outer layer. Chop the peels.
In a small pot, add the chopped peels and cover with three cups of water. Bring to a simmer and cook for about 30 minutes. Meanwhile, remove the pith and any remaining peel from the citrus fruits and set them aside. Remove any tough membranes and seeds and set these aside as well.
Combine most of the discarded peels, seeds, and membranes. Wrap them up in a piece of cheesecloth and tie them in 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 citrus flesh. Add it to a large, heavy-duty pot for making the marmalade. Mash this up some more with your hands or a masher. Add the sugar, honey, and cheesecloth bundle. Drain the peels, but don’t discard the water. Add the peels to the marmalade pot with 2 cups of the water. Put a couple of small plates in your freezer.
Bring the pot to a steady simmer and cook for 25-30 minutes, keeping an eye on things and stirring every once in a while. After 25 minutes, put a spoonful of marmalade on one of your cold plates. Return the plate to the freezer for a minute, then run your finger through it. If it doesn’t move or run around the plate, it’s done. If it’s runny, keep cooking another five minutes or so and test again until it’s set.
- Category: Preserves
- Cuisine: English
Keywords: blood oranges, grapefruit, honey, sugar, lemon, citrus