Introduction: Grapefruit and Clementine Marmalade

I like this marmalade on plain sherbet, yogurt, or vanilla ice cream.

We get lots of grapefruit and clementine oranges at Christmas time; and I found myself trying to find something to do with them before they go bad. So what else can I do but make marmalade with a difference.

No sugar added jams, jellies, and marmalade, are some of the recipes I make for my diabetic wife and son. Marmalade can be spread on toasted muffins, pancakes, or used in smoothies.

Step 1: Ingredients

2 lb. or 907 grams Clementine Oranges

2 lb. or 907 grams Grapefruit

Lemon zest and juice from 1 lemon

6 cups water

6 cups sugar

Adding a sweetener is must with marmalade; it is very sour and rich in vitamin C, you can go with Splenda or some other sweetener. Just match the recipe cup for cup, or ¾ cup sugar and ¾ cup Splenda for low sugar. For low sugar or no sugar added you will need to add pectin to get the marmalade to thicken.

1 sachet of pectin powder.

I used No Cook Pectin, if you use no cook pectin or regular pectin you will still need to process the marmalade. Processing allows you to store the jam at room temperature in a dark place and it doesn’t affect the pectin negatively. Once opened you will need to refrigerate the marmalade, refrigerated the marmalade will keep six months.

Equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot and a cooking thermometer.

Step 2: Directions

Wash the oranges, grapefruit, and lemon thoroughly.

Cut the oranges and grapefruit into thin slices, removing the seeds as you go.

Stack the orange and grapefruit slices, and then cut them into quarters or more if that is your preference.

Place the oranges and grapefruit into an 8-quart stainless steel pot.

Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.

While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.

Step 3: Sweetening the Marmalade

Increase the heat under the orange mixture to return to full boil. Add the sugar or sweetener and pectin, and stir the mixture continually, until it reaches about 222⁰ F or 105⁰ C on a deep fry or candy thermometer. Cook until marmalade darkens in color, approximately 15 to 20 minutes, the marmalade may not darken if you make no sugar added marmalade. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.

Step 4: Canning

Place your jars and lids in a pot of water and bring the water to a boil. Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.

Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator.

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