Friday, November 4, 2016

We Be Jammin'... Four (and a quarter) Fruit Marmalade

Four (and a quarter) Fruit Marmalade
Found on flamingomusings

(yields about 7 cups)


1 large lemon 

2 large limes 

2 medium thin-skinned oranges 

3 clementines 

1 key lime (optional – because I had one) 

4 cups water 

1/4 tsp. baking soda 

5-1/2 cups sugar


Wash all fruits thoroughly. Slice off the stem-end of each fruit, far enough to reveal the flesh.

Using a mandolin or hand slicer, slice each fruit as thinly as possible, until you get to the point where there’s more pith & rind than flesh. Do this over a bowl (like a flat soup bowl) to catch the fruit and juices. Take care to remove seeds as they appear. If you get any large slices, take a knife and quarter them. You should wind up withabout 5 cups of fruit.

Place the shaved fruit in a large saucepan (4 quart capacity) along with the water, bring to a boil, and boil rapidly for 20 minutes, stirring occasionally.

Add the baking soda, lower heat and boil gently for another 20 minutes, stirring occasionally. The baking soda will make the contents foam up rather suddenly, so don’t be alarmed.

Add the sugar, mix well, and raise the heat. Boil rapidly, stirring occasionally, for about 30 minutes, or until the mixture passes the “gel test.” (See notes, below)

Ladle into sterilized jars and process (boiling water canning method) for 5 minutes.


Gel Test – Place a couple of small dishes in the freezer during the last phase of cooking. About 5 minutes before the end of the approximate cooking time, take the plate out of the freezer and put a small spoonful of the mixture on it. Immediately return the plate to the freezer for 2 minutes. Remove the pot of food from the heat during the test time. At the end of 2 minutes, take the plate out of the freezer, and with the tip of the spoon, push the mixture on the plate. If it’s thick and “wrinkles”, you’re good to go! Move on to the processing stage. If it runs, return the food to the heat and boil for another 2 minutes and test again.

When slicing the clementines (you could probably substitute tangerines), about 3/4 of the way down, the skin will loosen and pull away. At that point, don’t worry about the skin, just dig out the remaining flesh and go on to the next thing.

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