FOUR-CITRUS MARMALADE
About 8 half-pint jars
Please read About Making Marmalade and How to Process.
Using a vegetable peeler, remove the zest in strips from:
- 1 ½ pounds grapefruit
- 1 pound sweet oranges
- 8 ounces limes
- 8 ounces lemons
Set the fruit aside. Chop the zest into ¼-inch pieces by hand, or in a food processor. Combine the zest in a large saucepan along with:
- 2 cups water
Simmer until the zest is soft, about 10 minutes. Drain.
Meanwhile, cut off and discard the white pith from the fruit. Section the fruit, remove the seeds, and finely chop the pulp. Mix the simmered zest and pulp in a bowl with:
- 4 cups water
Cover and let stand overnight in the refrigerator.
Prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 8 clean, hot half-pint jars. Transfer the fruit to a large, wide pot and add:
- 5 ½ cups sugar
Bring to a boil and cook over high heat, stirring frequently, until the mixture has reached the jelling point. Remove from the heat and skim off any foam. Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.