Mixed Citrus Marmalade
NOTES : Recipe originally from "Preserving for All Seasons " by Anne Gardon
4 1/2 quarts of water, divided
1 1/2 cups of thinly-sliced grapefruit rind
1/2 cup of thinly-sliced orange rind
1 1/2 cups of chopped grapefruit sections
3/4 cup of chopped orange sections
1/2 cup of thinly-sliced lemon
2 1/2 cups sugar
Combine 1 1/2 quarts water, grapefruit rind, and orange rind in a large Dutch Oven ; bring to a boil. Boil, uncovered 5 minutes; drain. Repeat procedure.
Combine remaining 1 1/2 quarts water, boiled rind, chopped fruit, and lemon slices; bring to a boil, and boil 5 minutes.
Cover and let stand 12 to 18 hours in a cool place.
Uncover; bring mixture to a boil, and boil 35 to 40 minutes or until rind is tender. Add sugar to fruit and liquid. Stir well; bring mixture to a boil, and boil until mixture registers 220ºF. on a candy thermometer, stirring frequently. Pour marmalade into hot sterilized jars, leaving 1/2-inch head space; wipe jar rims.
Cover at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes. This recipe yields 3 half-pints.
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