California Citrus Marmalade
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 7 cups
Ingredients
California Citrus Marmalade
  • 3 pounds oranges (~6 medium)
  • 2 pounds pink grapefruit (~3 medium)
  • ½ pound lemons (~4 small)
  • ½ pound limes (~2 small)
  • 1 piece of cheesecloth
  • 7 and ½ cups white sugar
  • 4 cups of zest liquid (see notes in recipe)
For Serving
  • 34 Degrees Whole Grain Crisps
  • 2% plain Greek yogurt
  • Fresh thyme
Instructions
California Citrus Marmalade
  1. Choose organic fruit for marmalade and be sure to wash all produce thoroughly.
  2. Use a zester or peeler to remove the outermost layer, leaving behind the white pith. Chop it into small pieces or strips and add it to a pot with 6 cups of water and boil for 30 minutes.
  3. In the meantime, remove the pith (white membranes) from your fruit and chop up the flesh of the fruit. Bundle pith into cheesecloth and set aside.
  4. Drain the cooked zest, reserving 4 cups of the boiling liquid.
  5. In a large non-reactive pot (stainless or enamel cast iron), combine the 4 cups of boiling liquid, cooked zest, flesh of the citrus, sugar, and the cheesecloth bundle.
  6. Bring the pot to a boil, stirring frequently, for 40 minutes to 1 hour. The pot should boil vigorously the whole time, and a thermometer should read 220 degrees when it's finished cooking (you can also test this by dolloping some on a cold plate to see if it acts like jelly instead of liquid).
  7. Squeeze the cheesecloth bundle against the side of the pot and discard. Stir the marmalade well before storing in the refrigerator or canning.
  8. If canning, be sure to sterilize jars, lids, and rings and proceed with general canning instructions with a processing time of 5 minutes.
For Serving
  1. Assemble 34 Degrees Whole Grain Crisps, citrus marmalade, Greek yogurt, and fresh thyme on a serving plate.
  2. Spread each crisp with Greek yogurt, a dollop of citrus marmalade, and a sprig of fresh thyme.
  3. Serve immediately.
Notes
There are always variables when making any preserves: size of pan, quality and quantity of fruit used (oranges are particularly finicky), whether boil is reached, etc. - but you will have success as long as there is enough pectin from the pith and enough sugar. Add an additional cup of sugar if it's not setting after 1 hour and be sure it's fully boiling.
Recipe adapted from Food In Jar's Three-Citrus Marmalade (http://foodinjars.com/2010/02/three-citrus-marmalade-recipe/).
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/12/09/california-citrus-marmalade/