Comments on: Three-Citrus Marmalade Recipe

By: three citrus marmalade (and some foul language) « witchin' in the kitchen

three citrus marmalade (and some foul language) « witchin' in the kitchen — Tue, 07 Feb 2012 17:40:19 +0000

[...] adapted from Apt. 2B Baking Co., which was adapted from Food in Jars [...]

By: Kim

Kim — Sun, 05 Feb 2012 21:06:12 +0000

Marisa, I just made this recipe and the jars are beautiful and the marmalade I tried was delicious! Thank you for this recipe! Whew, it was labor intensive, though.

By: Shanti Winter

Shanti Winter — Thu, 02 Feb 2012 03:11:58 +0000

First marmalade I’ve made and it was fantastic! There was a similar recipe in “Clearly Delicious”, but I was drawn to the pretty pictures and helpful commentary on this blog recipe. Thank you for sharing!

By: marisa

marisa — Tue, 31 Jan 2012 01:59:13 +0000

Chances are that it will firm up more. Preserves can take up to a couple weeks to fully set. Put one of the jars in the refrigerator and see if it achieves the firm consistency after 24 hours in the cooler temperature.

By: Kimberly C

Kimberly C — Tue, 31 Jan 2012 01:02:33 +0000

I made a version of this, except as mostly blood oranges (w/ 1 lemon and 4 little satsuma oranges that I had laying around). I ended up using some RealFruit Classic Pectin, about 3 tablespoons, because I reduced the sugar a bit in my recipe and I wanted to make sure it got to 220 degrees. The marmalade passed the plate test before I poured it into the half-pint jars.

It’s been 5 hours since I processed the jars in the water bath, and they’re mostly set. They have a firm surface, but if I tilt the jars to one side the contents move a bit. Will the marmalade firm up more? Is this firm enough, or should I consider popping them open and reboiling tomorrow?

Thanks!

By: Meyer Lemon & Grapefruit Marmalade « The Museum of Forgotten Pickles

Meyer Lemon & Grapefruit Marmalade « The Museum of Forgotten Pickles — Sat, 28 Jan 2012 21:22:38 +0000

[...] Meyer Lemon and Grapefruit Marmalade (adapted from Food in Jars) [...]

By: Rose

Rose — Wed, 25 Jan 2012 02:54:16 +0000

My husband bought a box of organic citrus fruit and when I saw 3 lemons in amongst the grapefruit and oranges I knew what to do. I used my new kitchen scale to measure 4 1/2 to 5 pounds of fruit and started making marmalade. All went well until I combined all of the ingredients and started to cook. I had a hard time getting the mixture to get to a temperature above boiling. I started to think that maybe I needed to make some adaptations because I live at +6500 feet altitude. I did some quick googling to figure out what temperature might equate to 220 degrees at altitude. And I decided after boiling for an hour and a half to pull the cheesecloth with the pith and membranes out of the pan. I cooked to 210 degrees and then poured the marmalade into jars and canned it. The few tablespoons that were left over tasted wonderful. There was a bitterness to it; but there was enough sweetness. The marmalade set nicely and I’m completely satisfied. I will tell my daughters that this marmalade is not for peanut butter sandwiches. I’m looking for a perfect scone recipe. I want to serve the marmalade with scones and tea. Thanks!

By: Pink Grapefruit, Naval Orange, Meyer Lemon at The Green Peugeot: Listen up, you.

Pink Grapefruit, Naval Orange, Meyer Lemon at The Green Peugeot: Listen up, you. — Tue, 24 Jan 2012 00:41:33 +0000

[...] home and trudge through the snow to the coop to buy oranges and meyer lemons and grapefruit for Three Citrus Marmalade . I zested, cut away the pith, supreme the segments, and boiled it all up with sugar. It took longer [...]

By: Lyla

Lyla — Thu, 19 Jan 2012 19:08:17 +0000

Here’s a welcome shortcut: Why spend all that time making perfect little slivers of the rinds? I just throw the shavings into the food processor and whirl til they’re small bits…they taste just the same in the finished product!

By: Deb Wolf

Deb Wolf — Thu, 19 Jan 2012 18:08:47 +0000

I’d love to try your marmalade before making it, so send that jar to me . I’ve tried one marmalade recipe so far which had the odd addition of tart apples (for pectin?). It’s yummy but much too firm set. I like your idea of boiling the zest to soften before adding other ingredients. I’ll keep it in mind for next summer, when I do all my canning.