Bittersweet Orange Marmalade
|Thin skinned oranges||6 Medium|
|Grapefruit||2 Medium (Use Thin Skinned Variety)|
|Water||2 Cup (32 tbs)|
|Sugar||7 Cup (112 tbs)|
Cut whole fruits into 1/8 inch slices, discarding seeds.
Cut grapefruit slices into eighths; cut orange and lemon slices into quarters.
Combine chopped fruit with water in a large, heavy saucepan.
Bring to boiling point, then reduce heat and simmer, covered, until peel is tender and translucent, about 25 to 30 minutes.
Add sugar to the pan and stir until dissolved.
Increase heat to medium-high and cook, uncovered, stirring often.
Boil about 30 minutes or until 2 drops of marmalade run together and sheet off the edge of a cold, metal spoon.
Cover and let stand at room temperature for 24 hours.
The next day, rapidly return marmalade to boiling, stirring constantly.
Skim off any foam with a metal spoon and pour immediately into hot, sterilized jars, leaving 1/2-inch space at top.
Wipe spills from rims and cover at once with 1/8 inch hot paraffin.