Three−Fruit Marmalade

Three−Fruit Marmalade

Ingredients:
1 1/2 pounds mixed citrus fruit (grapefruit, orange, lemon)
12 cups cold water
6 cups granulated sugar

Directions:
Wash, dry, quarter, and seed fruit. Slice fruit quarters very thin. Measure 4 cups fruit and juice into
an 8−quart heavy, enamel Dutch oven. Add water. Cover and let stand for 24 hours.
Uncover and boil gently until reduced to 6 cups, 2 to 2 1/2 hours.
Measure 6 cups pulp and juice into same Dutch oven. Add sugar. Bring to boil; stir to dissolve sugar.
Boil rapidly; stir often, until mixture sheets off spoon (8 degrees F above the boiling point of water on
candy thermometer). Remove from heat. Stir gently and skim foam from top. Ladle into hot, sterilized
half−pint canning jars. Leave 1/4−inch headspace. Seal with canning lids according to manufacturer's
directions. In a boiling water bath, process for 5 minutes from the moment water returns to boil. Add 1
minute for each 1,000 feet above sea level. Cool on rack. Store in a cool, dry, dark place.
Three−Fruit Marmalade 170
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