3 Fruit Marmalade

Three Fruit Marmalade

Do not use Seville oranges in this recipe, they are too bitter for this marmalade.

Ingredients:
1 large grapefruit
1 large sweet orange
1 large lemon
6 cups (1.5 L) water
About 2½ to 3 pounds (1.25 to 1.5 kg) sugar (about 6 cups/1.5 L)

1 Cut top and base of grapefruit, orange and lemon. Use a sharp knife to cut peel and pith away from fruit in sections. Place peel in cold water to cover and bring to boil. Boil 10 minutes, drain, cover with fresh water and boil another 10 minutes. Repeat 1 more time. Drain and cool. Scrape out as much of the bitter white squishy pith as you can with the side of a teaspoon or the edge of a paring knife. Cut grapefruit, orange and lemon peel into thin strips. Reserve. Discard pith.

2 Cut all fruit from the outer membranes (the thin skin that protects the fruit) over a bowl, making sure any white pith is removed from sections and catching any juice in the bowl. Squeeze membranes to get out all the juice. Place membranes in a cheesecloth bag. Place flesh, seeds, cheesecloth bag and collected juice with 6 cups (1.5 L) water in pot. Bring to boil, reduce heat and simmer for 20 minutes until fruit has completely fallen apart and liquid is flavourful. Discard cheesecloth bag. Strain, reserving liquid.

3 Combine liquid and reserved peel. Measure the amount of mixture in cups. It should measure about 6 cups (1.5 L). Add an equal amount of sugar, less ½ cup (125 mL). Place in the largest stock pot you have. Mixture will bubble way up. Bring to a boil and boil briskly for 15 to 25 minutes. After 15 minutes of cooking, or when foam begins to subside somewhat, begin testing, and test every 2 minutes until the set is correct (see below). Skim of any froth. Leave to sit for 20 minutes, then ladle into jars.

Makes about 4 jars, 8 oz (250 g) each

HOW TO MAKE MARMALADE

Use fruit as soon as possible after buying. Rinse the oranges well, because the peel is sometimes treated with a wax coating. The peel must be tenderized by long slow cooking and to extract all the pectin from the pith and seeds. I find it easier to slowly simmer the whole oranges until they are soft, then cut up the peel. Simmer whole oranges in water for about 2 hours, or until very soft. Squeeze a piece of peel between your fingers and thumb. It should be squishy. Cut the orange in half. Scrape out the pulp and seeds. Place pulp and seeds in cheesecloth and return to the orange water in the pot. Simmer together for 10 more minutes, squeezing the cheesecloth occasionally in the pot to extract any further pectin. Meanwhile slice the peel into thin or thick slices, dice it or even purée it in the food processor and add as much back into the liquid for the texture you prefer in the finished product, along with granulated sugar. You will need about 3 to 4 lbs (1.5 to 2 kg) sugar for 3 lbs (1.5 kg) oranges. One way to figure out the sugar quantity is to measure the liquid and peel in measuring cups (together) then add an equal amount of sugar. As I like my marmalade tart I usually add a ½ cup (125 mL) less. Once the sugar has been added, the peel will not tenderize anymore so make sure it is tender to begin with.

THE SET

Fast boiling is the secret to good fl avour and a quick set. If the marmalade sets quickly, it will retain the bright colour and the fresh flavour. It takes about 15 to 25 minutes to set depending on your pot size and the size of the oranges.

THE TEST

Have several saucers sitting in the refrigerator. Spoon marmalade on to a saucer, let it cool a few minutes. Push it with your finger and the side should crinkle. Alternatively a sugar thermometer should read 220°F (105°C). When you test the marmalade to see if it has set, take the pan o ff the heat to stop further boiling. Marmalade that boils past the setting point cannot be resurrected.

THE FINISH

Don’t spoon the marmalade into jars straight away unless you want all the fruit to sit at the top. Let it sit for 20 minutes. Sterilize the jars by placing them in a 225°F (110°C) oven for 15 minutes. Place the sealing lids in a bowl and pour boiling water over them. If you reuse jars, seal them with melted para ffin wax unless you have new sealing lids. I refrigerate the finished jam as I do not use a hot water bath after making it. It stays fine for up to one year. Add Scotch to the marmalade after ladling into the jars if you wish. Marmalade has a myriad of uses. It can glaze ham or chicken, flavour poached fruit, flavour cakes, or make a sauce for duck. My favourite treat is to stir it into oatmeal in the morning.