You are here

Orange Lemon Grapefruit Marmalade

chef.pierre's picture
  Grapefruit 1 (Thin-Skinned)
  Navel oranges 2 (Thin-Skinned)
  Water 2 Cup (32 tbs) (Thin-Skinned)
  Sugar 2 Tablespoon (Thin-Skinned)
  Lemons 2 (Thin-Skinned)

Wash the fruit and slice paper-thin, discarding white core and seeds.
Cut the slivered fruit into pieces about 1 1/2 inches long.
To save as much juice as possible, set the slicing board on a tray.
Measure sliced fruit and juice.
Add 3 cups water for each cup of the fruit and juice mixture.
Let stand 24 hours; then bring to a boil, and boil hard, uncovered, about 25 minutes.
Let stand overnight, and boil uncovered 15 minutes.
Measure the mixture, and for each cup add 3/4 cup sugar.
Bring to a boil, and stir until jelly point is reached.
Skim, and ladle into hot sterilized jars.
Seal with paraffin.
Makes about 8 jars.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 414 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.9%

Saturated Fat 0.15 g0.75%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7.4 mg0.3%

Total Carbohydrates 112 g37.4%

Dietary Fiber 17.1 g68.4%

Sugars 63.7 g

Protein 6 g12.9%

Vitamin A 34.1% Vitamin C 703.9%

Calcium 28.2% Iron 9.2%

*Based on a 2000 Calorie diet

1 Comment

Hetty Greene's picture
Orange Lemon Grapefruit Marmalade Recipe