ardesia said: Oh Ann, that marmalade sounds delicious. I would love your recipe for that.
Not a real solid recipe and it varies a bit each time, but I use 4 Seville oranges (large if possible and they are easier to find these days than they used to be, but still a short season), 3 Blood oranges, 2 fairly large lemons, 4 cups of cranberries. I wash the citrus well and cut them into halves. Then I squeeze out as much juice as I can before cutting into smaller pieces. I use a really sharp knife and cut them into THIN pieces. Might need to sharpen my knife part way through. Save any seeds and really pithy bits separately. I put all the citrus into my large maslin pan and add just enough water to be able to see it. Tie the seeds up in a bit of cheesecloth and add. I generally bring it to a boil for about 5 minutes, then cover it and let it soak overnight.
The next day, I'll measure it. I'll have to look up the amount of sugar per cup of pulp and juice - it's what they recommend in my very old Joy of Cooking - I think about 2/3 - 3/4 cup per cup of liquid.
When I'm ready to cook, I add the sugar and 4 cups of cranberries. (I usually buy them at Christmas and freeze until I need them).
Meanwhile, I've run a lot of jelly jars (and pints) through the DW and ensure I've got enough new lids for them.
I bring to a boil and cook until they reach the jelly point (220F. I think), pour into jars and process in boiling water bath for about 5 minutes.
I'll check the amount of sugar. BTW, better undercooked than overcooked. It's got a lot of pulp and will not run off toast and it sometimes gets firmer before I use it all up. I usually give away quite a bit. And depending on your pot size, you might need to divide it into two batches.
