Now for the last of the canning posts. Richard is the only one who likes marmalade, and he loves this version, so it was nice to be able to give him a treat this year. I probably haven’t made it since the summer of 2004, before the onset of the severe CFS, so he has been deprived for a long time, poor lamb. You normally couldn’t pay me to eat marmalade as I don’t like the flavour of citrus peel, except lemon in small quantities, but even I don’t mind this one. I’m never going to slather it on toast, but tasting wee bits as I check to see if it’s setting is quite tolerable.
Three Fruit Marmalade
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, 11/2 times quantity of pulp
Remove seeds from grapefruit, orange, and lemon. Put through food grinder/food processor. Measure and put into large saucepan.
For each 1 cup of 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 11/2 cups sugar. Return to a boil, stirring. Boil rapidly until thickened and a small amount cooled on a chilled saucer jells. This should take around 30-40 minutes. Fill hot, sterilized, half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. Process in a boiling water bath for 5 minutes. Makes 5 pints.
*My husband, for whom I make this, loathes grapefruit, so I use an extra orange instead, and it turns out very well.
Recipe source: Company’s Coming: Preserves, by Jean Paré