Citrus Marmalade

I really enjoy canning, thanks to my mother. Although it can be a long process, it's well worth the time put in when you end up having beautiful and flavorful marmalade. Plus, making cute and decorative labels is always fun; they turn out to be great gifts for neighbors or friends. My mom and I like to use these beautiful Italian canning jars, which have a different, unique shape than the Ball canning jars. 

Citrus marmalade can be put on toast, pound cake, as a filling for cupcakes, cookies or cakes, and you can even thin it out with water and spread it on chicken or fish for cooking! There are so many different ways you can use all of the jams, preserves or marmalades you make, which is one of the best things about canning!

Here is the recipe: (adapted from my mom who loves to can) 

•   8-12, or about 3 pounds of Lemons. You can also use Meyer lemons, which have a more delicate peel than standard grocery store lemons. They are only available for a short time! If you cannot find Meyer lemons, then use the regular supermarket Lisbon or Eureka ones.

•   The proportion in citrus marmalades is equal measure of chopped fruit, sugar, and water. You can also use any combination of grapefruit, oranges, tangelos, tangerines, or lemons. Don't use limes, though.

1.    Wash the fruit, take a peeler and peel the skin off of the lemons. Then cut the peel into tiny strips.

2.    Prepare about six half-pint jars for canning. Put the lids and rings into a smaller saucepan and keep warm. 

3.    Then cut the pith off of the lemons (the white part between the outside skin and the inside). Chop the  lemons up and remove seeds and membranes.

4.    Save the membranes, extra peel, and seeds and wrap them up in cheesecloth and set aside. They provide the pectin for the marmalade.

5.    Measure the fruit pulp and peels, and put them and an equal amount of water into a large, not aluminum, pot. (you should also measure out an equal amount of sugar to add later) Add the cheesecloth bundle.

6.    Bring to a vigorous boil until the peels are soft, about 25-35 minutes. 

7.    Remove the cheesecloth bundle and squeeze the extra pectin back into the pot.

8.    Add the previously measured sugar. Return to boil.

9.    Continue boiling until the mixture reaches set. Fill the jars and process for ten minutes.

10. Let cool and then place your labels. There you go, delicious citrus marmalade!

xoxo, A