Ingredients with Measurements:
- 2 cups chopped mixed fruits (such as oranges, lemons, grapefruits, and tangerines)
- 4 cups granulated sugar
- 4 cups water
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1/4 cup lime juice
Special Equipment Needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Ladle
- Jar lifter
- Bubble remover tool
Step-by-Step Instructions:
1. Wash and chop the mixed fruits into small pieces, removing any seeds or tough membranes.
2. In a large pot, combine the chopped fruits, sugar, water, lemon juice, orange juice, and lime juice.
3. Bring the mixture to a boil over high heat, stirring occasionally.
4. Reduce the heat to medium-low and simmer the mixture for 1-2 hours, stirring occasionally, until the fruit is soft and the mixture has thickened to a jam-like consistency.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Use a ladle and canning funnel to transfer the hot marmalade into clean, sterilized canning jars, leaving 1/4 inch of headspace at the top.
7. Use a bubble remover tool to remove any air bubbles from the jars.
8. Wipe the rims of the jars with a clean, damp cloth, and place the lids and bands on top, tightening the bands just until they are snug.
9. Process the jars in a boiling water bath for 10 minutes (adjusting for altitude if necessary).
10. Remove the jars from the water bath using a jar lifter and let them cool on a towel-lined countertop for 24 hours.
11. Check the seals on the jars by pressing down on the center of each lid. If the lid pops back up, the jar did not seal properly and should be refrigerated and used within a few weeks.
Time:
Preparation time: 30 minutes
Cooking time: 1-2 hours
Temperature:
Boiling water bath: 212°F (100°C)
Serving size:
This recipe makes about 6-8 half-pint jars of mixed fruit marmalade.
Nutritional information:
Calories per serving: 200
Total fat: 0g
Sodium: 0mg
Total carbohydrates: 52g
Dietary fiber: 1g
Sugars: 50g
Protein: 0g
Substitutions for ingredients:
- You can use any combination of citrus fruits you like in this recipe, such as oranges, lemons, limes, grapefruits, and tangerines.
- You can use honey or maple syrup instead of granulated sugar, but the texture and flavor of the marmalade may be slightly different.
Variations:
- Add a pinch of cinnamon or ginger to the marmalade for a warm, spicy flavor.
- Add a splash of rum or brandy to the marmalade for a boozy twist.
- Use the marmalade as a glaze for roasted meats or as a topping for ice cream or yogurt.
Tips and Tricks:
- Use a candy thermometer to make sure the marmalade reaches 220°F (104°C) before you remove it from the heat.
- Sterilize your canning jars by boiling them in a large pot of water for 10 minutes before using them.
- Use a funnel to transfer the hot marmalade into the jars to avoid spills and burns.
- Label your jars with the date and contents so you can keep track of how long they've been stored.
Storage Instructions:
Store the sealed jars of mixed fruit marmalade in a cool, dark place for up to 1 year.
Reheating Instructions:
To serve the marmalade, simply open a jar and spoon out the desired amount. You can heat it up in a small saucepan over low heat if you prefer it warm.
Presentation Ideas:
Serve the mixed fruit marmalade in a small dish with a spoon for spreading. You can also tie a ribbon or twine around the jar and attach a label or gift tag for a homemade gift.
Garnishes:
Garnish the marmalade with a sprig of fresh mint or a slice of citrus fruit.
Pairings:
The mixed fruit marmalade pairs well with toast, scones, muffins, or croissants.
Suggested Side Dishes:
Serve the marmalade with a side of scrambled eggs or bacon for a savory breakfast.
Troubleshooting Advice:
- If the marmalade doesn't set properly, you can reheat it and add a packet of powdered pectin according to the package instructions.
- If the jars don't seal properly, you can refrigerate the marmalade and use it within a few weeks.
Food Safety Advice:
- Always use clean, sterilized canning jars and lids to prevent contamination.
- Process the jars in a boiling water bath for the recommended time to kill any bacteria and ensure a safe seal.
- Discard any jars of marmalade that show signs of spoilage, such as mold, off odors, or cloudy liquid.
Food History:
Marmalade is a type of fruit preserve that originated in Portugal in the 15th century. It was originally made with quince fruit, but later versions used citrus fruits like oranges and lemons. Marmalade became popular in England in the 18th century and is now enjoyed all over the world.
Flavor Profiles:
Mixed fruit marmalade has a sweet and tangy flavor with notes of citrus and a slightly bitter finish.
Serving Suggestions:
Spread the mixed fruit marmalade on toast, muffins, or croissants for a delicious breakfast or snack. You can also use it as a glaze for roasted meats or as a topping for ice cream or yogurt.
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