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No Pectin Citrus Marmalade
- ¾ cup grapefruit peel
- ¾ cup orange peel
- 1/3 cup lemon peel
- 1 quart cold water
- pulp of 1 grapefruit
- pulp of 4 medium-sized oranges
- 2 cups boiling water
- 3 cups sugar
- Wash and peel the fruit. Now cut the fruit peels into thin strips and add to a saucepan. Add cold water and simmer, covered, about 30 minutes or until tender. Drain the pot. Now remove the seeds and membrane from peeled fruit pulp. Cut into small pieces.
- Combine the fruit peel and fruit pieces into saucepan, add 2 cups of boiling water and sugar. Boil rapidly over high heat, stirring frequently, until the temperature measures 8°F above the boiling point of water (220°F at sea level) for about 20 minutes.
- Remove from heat and skim the top for impurities. Pour hot marmalade into hot, sterile jars, leaving ¼ inch headspace.
- Make sure the rims of the jars are clean then add lids and process in a boiling water canner.
- You’ll get about 3 or 4 half-pint jars. Note: Leave some of the white membrane because that’s where most of the pectin is located.