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Citrus Marmalade

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Ingredients
  

  • 2-pounds oranges, grapefruit or lemons, washed
  • 4 cups granulated sugar
  • ¼ cup fresh lemon juice
  • Add-ins, optional, see note
  • Canning jars

Instructions
 

To prepare the citrus:

  • Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the cutting board.
  • Slice off the peel and white pith in sections, starting at the top and following the curve of the fruit; you should have a pile of peels and a few naked fruit.
  • Thinly slice the peels, with the pith, no thinner than 1/8-inch and no thicker than 1/4-inch, place them in a large bowl; set aside.
  • Halve the fruit and remove any visible seeds.
  • Thinly slice about 1/4-inch thick, white membrane and all, removing any seeds you might have missed.
  • Add the fruit to the peels, and cover with 3 to 5 cups of water, taking note of how much water you used.
  • Let this sit for at least 8 hours and up to 24 hours in the refrigerator; this will help extract the pectin slowly as well as soften the peels.

To prepare the marmalade:

  • Place a small plate in the refrigerator to chill; to be used later.
  • Place the peels, fruit and water in a large pot.
  • Add enough water to bring the total to 6 cups and bring to a strong simmer over medium–high heat.
  • Cook the citrus until the peels have begun to soften and turn translucent, and the liquid has reduced by about three-fourths; 40 to 50 minutes.
  • Add sugar and any add-ins and continue to cook, stirring occasionally at first, then more frequently as the marmalade cooks and the juices thicken.
  • Continue until most of the liquid has evaporated and the peels are totally softened and almost completely translucent; another 40 to 50 minutes.
  • As the marmalade cooks, the liquid reduces, the sugars thicken and the natural pectins activate.
  • You’ll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles; this is the stage at which it’s most important to stir constantly along the bottom of the pot to prevent scorching and sticking; sugar is heavier than water and will concentrate at the bottom of the pot, making the fruit more likely to burn.
  • It’s also the stage at which splattering may occur, so take care in stirring.
  • When the marmalade reaches this point, add lemon juice and continue to cook, stirring constantly until the jam has returned to its previously thickened state; about another 5 minutes.
  • At this stage, the mixture should look thick and viscous with bits of the peel floating around.
  • The peels will never break into the liquid as with a jam; this is OK.
  • To test the marmalade's thickness, spoon a bit onto the chilled plate, return it to the refrigerator and chill for 2 minutes.
  • Drag your finger through it; it should hold its shape on either side without appearing watery or runny.
  • If it’s not there yet, cook it for a few more minutes.
  • Remove from heat and discard the vanilla bean, if used.
  • Divide among jars, leaving 1/4-inch of space at the top, and seal immediately.

Notes

To elevate your marmalade, add in any of these ingredients in Step 7 (How to prepare the marmalade):
  • Orange: Add 1 tablespoon freshly grated turmeric; or add 2 tablespoons freshly grated ginger.
  • Lemon: Add 1 vanilla bean, split and seeds scraped; or 1 tablespoon earl grey or rooibos tea leaves.
  • Grapefruit: Add 2 tablespoons freshly grated ginger; 2 teaspoons rose water; or 2 tablespoons dried Jamaica (a.k.a. hibiscus).