Three Fruit Marmalade

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.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 5 8-ounce jars

Number Of Ingredients: 5

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.


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.

Recipe From food.com

Provided by Diana 2

Categories     Lemon

Time 40m

Yield 5 1/2 pints

Number Of Ingredients: 7

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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 40m

Yield 8 half-pints.

Number Of Ingredients: 5

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
Calories 88 calories
Fat0 fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium0 sodium
Carbohydrate23g carbohydrate (22g sugars
Fiber0 fiber)
Protein0 protein.

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.


THREE FRUIT MARMALADE



THREE FRUIT MARMALADE image

Recipe From epicurious.com

Categories     Condiment/Spread     Fruit     Quick & Easy

Number Of Ingredients: 7

1 grapefruit
2 oranges
2 lemons
10 cups sugar
10 cups water
1 tsp. ginger
2 tbsp. scotch (optional)

Steps:

  • Select large fruit, squeeze and put fruit in preserving kettle. Put the pits in a cup of cold water and add also. Add water and let stand 12 hours or longer. Then boil for about 2 hours ( until soft). Add sugar and boil rapidly. Stir often for about another hour. Pour into sterilized jars and seal with parafin wax. NOTE: FOR SCOTCH MARMALADE- ADD 2 TBSP SCOTCH FOR GINGER MARMALADE- ADD 2 1/2 TSP. GINGER


MARMALADE RECIPES



Marmalade recipes image

Make your own marmalade to spread on toast, whether it's traditional orange or tangy lemon. We have savoury marmalades too, plus ideas for how to use them.

Recipe From bbcgoodfood.com

Number Of Ingredients: 1

Marmalade recipes

Steps:


THREE FRUIT MARMALADE



Three Fruit Marmalade image

Make and share this Three Fruit Marmalade recipe from Food.com.

Recipe From food.com

Provided by Suzie_Q

Categories     Jellies

Time 1h10m

Yield 5 half pints, 5 serving(s)

Number Of Ingredients: 5

1/2 grapefruit, with peel, cut up
1 orange, with peel, quartered
1 lemon, with peel, halved
water, 3 times amount of fruit
granulated sugar, 1 1/2 times quantity of pulp
Calories24.2
Fat0.1
Sodium0.7
Carbohydrate7.3
Fiber1.6
Sugar2.5
Protein0.7

Steps:

  • Remove seeds from fruits. Put through food grinder. Measure and put into large saucepan.
  • For each 1 cup pulp, add 3 cups water. Bring to a boil, stirring occasionally.
  • Simmer for 20 minutes. Boil rapidly, stirring 2 or 3 times, for 20 minutes. Measure quantity.
  • To each 1 cup pulp, add 1 1/2 cups sugar. Return to a boil, stirring.
  • Boil rapidly until thickened and a small amount cooled on a chilled saucer jells. This will take about 20 minutes.
  • Pour into hot sterilized half pint jars to within 1/4 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 5 minutes.




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  2. Bring a large, covered pot of water to boil with the whole citrus fruit. This Cuisinart pot from Amazon is a decent size for the job. Boil the fruit until they are very tender and soft. The lemon will take about an hour, while the oranges take the full 2 hours. The grapefruit take about an hour and a half. Drain the fruit and let them cool slightly before proceeding.
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