Normans Golden Three Fruit Marmalade Recipe Foodcom

NORMAN'S GOLDEN THREE-FRUIT MARMALADE

Norman's Golden Three-Fruit Marmalade image

Marmalade was my Father-In-Law's favourite. We never ate it because it was so bitter, so I just made it for him. Over the years, I came to discover that it was the pith and the membrane that made me turn up my nose to this glowing concoction. I can guarantee you, that if you follow my method, you will have the best bottle of sunshine you can imagine. UPDATE Aug 18/08: I'm very happy to say that this recipe won Second Place in the "Certo" category, and Third Place in the "Marmalade" category at our local fair.

Provided by Diana 2

Categories Lemon

Time 40m

Yield 5 1/2 pints

Number Of Ingredients 7

Ingredients

1 orange, large
1 red grapefruit
1 lemon
1/8 teaspoon baking soda
1 1/2 cups water
5 cups sugar
3 ounces pectin, in the pouch

Steps:

Scrub the fruit, and dry. Using a zester, remove the peel (from all three), being careful not to get any pith. If you do not have a zester, use a vegetable peeler, being careful to remove *only* the zest. Then, using a sharp knife, or shears, cut the peel into fine strips. I have also grated the peel, but it doesn't look as pretty.
Place the zest in a small saucepan with the water and the baking soda, and bring to a boil. Reduce the heat and simmer for 20 minutes.
In the meantime, slice the top and bottom of each fruit, so that it sits flat on your cutting board. Using a sharp knife and following the contour of the fruit, cut away all the pith, leaving only the pulp.
While holding the fruit over a bowl (to catch all the juices), use the knife to cut out the flesh, leaving the membrane. Remember, it's the pith and the membrane that make marmalade bitter.
Add the pulp and juice to the simmering zest (do not drain the zest). Simmer, covered, for 10 minutes.
Measure 3 cups of the mixture and mix it together with the sugar in a large pot.
Bring to a rapid boil. Stir and boil hard for 1 minute. Immediately remove the pot from the heat.
Add the pouch of pectin, and stir for 10 minutes. This will cool the mixture slightly and prevent the zest from floating.
Pour into sterilized jars and seal.

THREE-FRUIT MARMALADE

Three-Fruit Marmalade image

I make all my own jams, and this marmalade is a favorite. It marries the warm flavors of peaches and pears with citrus. -Lorraine Wright, Grand Forks, British Columbia

Provided by Taste of Home

Time 40m

Yield 8 half-pints.

Number Of Ingredients 5

Ingredients

1 medium orange
2 cups chopped peeled fresh peaches
2 cups chopped peeled fresh pears
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Steps:

Finely grate peel from orange; peel and section the fruit. Place peel and sections in a Dutch oven. Add peaches and pears. Stir in pectin. Bring to a boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

THREE FRUIT MARMALADE

Three Fruit Marmalade image

This marmalade is more like a jelly with some shreds of peel. Cut the peel thick or thin, as you like it.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 5 8-ounce jars

Number Of Ingredients 5

Ingredients

1 grapefruit
1 orange
2 lemons
2 quarts water
6 3/4 cups sugar

Steps:

Scrub fruit, place in a large bowl, and cover with boiling water. Let stand 2 minutes, then drain. Remove peel in thin slices with a zester, or cut off with a sharp knife into thicker pieces, as desired. Tie peel in a piece of cheesecloth; set aside.
Chop remaining pith and fruit into small pieces. You can do this with a food processor, but do not puree.
Combine chopped fruit, cheesecloth bag, and water in a 4-quart stainless-steel pan. Cover, and simmer 1 1/2 hours over low heat, until reduced by almost half. Remove cheesecloth bag, and set aside.
Strain contents of pan, pressing to extract liquid. Discard solids, and return liquid to pan. Add sugar and dissolve over low heat. Bring to a boil. Add peel from cheesecloth, and simmer over medium heat, until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon, 10 to 30 minutes.
Store the marmalade in jars in the refrigerator for up to 4 weeks.

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