Three Citrus Marmalade

The citrus obsession continues here.  My husband loves marmalade, and, to his credit, he is more than happy to help in the preparation process.  He will painstakingly remove the citrus zest, then carefully peel away the bitter pith.  All I have to do is cut up the fruit and do the cooking.  It’s a win-win situation, if you ask me.  Here’s our latest marmalade project.This one is a beauty!  We used navel oranges, blood oranges, Minneola tangelo, Page mandarins, Meyer lemon, and a lime.  What a combination of fragrance and color; the entire house filled with the scent of an orange grove.  As usual, I decided to add a little tweak of additional flavor at the end.  I tossed in a measure of finely-minced candied ginger, and two ounces of single malt Scotch whisky.  What an exceptionally good result.

Here’s the beauty of this recipe:  you can use any amount of fruit you like as long as you adhere to the ratio of fruit to sugar.  Make a whole batch or half, mix and match the citrus according to what is best at your market, use what you like the most.  It is time-consuming.  You must start the day before in order to soak and soften the peels.  The mixture gets cooked briefly, to further tenderize the peel, then the sugar is added and the process of turning the fruit into marmalade begins.   In less than an hour from that point, you will be spooning a sweet and sunny-hued preserve into jars and listening to the satisfying sound of those jar lids “pinging” as they seal.  All your efforts will be rewarded when you look at those jars lined up in the pantry, and think about all the ways you will use your citrus marmalade.  Start with some buttered toast, and take it from there…