By Jordan Champagne, Happy Girl Kitchen Co.
Yields 12 8-ounce jars
Marmalade can be intimidating even to the seasoned jam maker. Many complicated recipes take three days and many more hours. In our workshops we go over more complicated techniques, should you desire to take that route.
In this recipe, I offer you a very simple way to make marmalade that tastes fabulous. I have found that eliminating some of the complicated ways of preparing my citrus in no way compromises the quality of the marmalade—and it makes it more likely that you’ll actually tackle this project.
The different flavors and textures that come together in this preserve are fabulous. The tart punch of the lemon and the sweet undertone of the oranges all hold together with the velvety grapefruit peels.
I usually do not add anything else so that I can really enjoy the dance between these citrus fruits, but you could add some rose geranium or star anise for another dimension.
4 pounds grapefruit (ruby red are my favorite)
4 pounds oranges (any variety works)
3 pounds Meyer lemons
water to cover (about 25 cups)
20 cups organic granulated sugar
DAY 1
Slice all of the grapefruit lengthwise into wedges (about 6-8 wedges depending on the size of the grapefruit). Remove any seeds and reserve. Next, slice the wedges crosswise making nice triangle shapes. Add to pot. Take half of the oranges and lemons and remove the rind and pith from the outside of the fruit, leaving only the flesh intact. Slice in quarters and remove the seeds as you go along. Slice the quarters into small wedges. (I do this to remove half of the rinds from the oranges and lemons because I find if I add them to the recipe, the final marmalade comes out too “rindy.”) Finally, prepare the remaining lemons and oranges as you did the grapefruit above and add to pot. Take all of the seeds and pips and place in a cloth bag tied very well. Add to the pot and cover with water. Bring to a boil and boil rapidly for 30 minutes. Remove from heat and leave pot covered overnight or up to 24 hours in a spot that will not be above 80 degrees F. This helps your peels soften nicely.
DAY 2
Put five plates in your freezer that you will use later to test your gel set. Begin to heat up your pot again and remove your muslin bag when it is warm to the touch. Squeeze out every last drop of liquid and add the liquid to the pot. This is your extra pectin that will help your marmalade gel beautifully. Bring contents to a boil and add sugar, slowly stirring in the entire time. Continue to boil until your marmalade comes to the desired consistency. This takes about 45 minutes. Test the gel set by placing a small amount on the plate and returning it to the freezer to cool. You should test often so that you get that perfect set, which has a very narrow window for marmalade. It is very easy to overcook so be cautious. When finished, remove from heat and fill jars and hot water bath can for 10 minutes for 8-ounce jars.
Happy Girl Kitchen Co.
173 Central Avenue, Pacific Grove
831.373.4475
www.happygirlkitchen.com
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
