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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

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1 Comment

Hetty Greene's picture
I made this once and it was excellent -- but can someone explain why the fruit is allowed to sit out overnight? is it fermenting or what? does it make it less bitter? (I suspect fermentation might be the clue)
Orange Lemon Grapefruit Marmalade Recipe