I’ve just returned from a Miami spring break getaway with my roommates. Chris’ generous parents hosted us, so as a thank you, I made some three citrus marmalade before I left. The recipe is from Marisa over at Food In Jars, a lovely blog about, well, food in jars. The whole process took up an afternoon, leaving me pretty wiped afterwards, but mostly because I had been dancing around the kitchen as is the normal way I function in my kitchen.
Speaking of dancing, I’d like to make an administrative announcement: Liz and I have discussed in the past adding a musical element to DoubleDish. As I am a creator of music and love it just as much as I love food, I think this is most needed. I’m still in the midst of senior year things here in Chicago, so after spring break ends, we may not be so diligent about including music in posts, but the goal is to provide a recipe or a story, and a track or playlist that enhanced the experience.
Right now that track is a 1 hour mix by the Alexanders. Listen to it here. This mix will have you tapping your foot and bobbing your head without you first knowing it. It’s a nice mixture of nu-disco, indie dance, and some sort of other genre I won’t pretend to guess at. I dig it though, and that’s what really matters.
Recipe from Food In Jars, I made a half batch of the recipe and it made filled 2 1/2 8 0z ball jars, about 20 oz, but the directions are the same.
- 1 pink grapefruit
- 2 lemons
- 2 navel oranges
- 3 cups of sugar
- 2 cups of zest poaching liquid
- Wash and dry the fruit. Using a vegetable peeler, remove the zest from the fruit. Cut the zest strips into a fine confetti. Combine the zest in a pot with 6 cups of cold water. Bring to a boil, reduce temperature to medium high and simmer for half an hour.
- While the zest cooks, cut the white pith away from the fruit and separate the fruit from the membranes (suprême style). Collect the interior fruit in a large measuring cup and set the membranes and any seeds aside.
- When all the fruit has been broken down, bundle the reserved pith and seeds into a length of cheesecloth, tying the cloth well so that no seeds can escape (I used a couple metal tea strainers because I didn’t have cheese cloth and it did the job)
- Drain the zest, reserving the cooking liquid.
- In a large stainless steel or enameled cast iron pot, combine zest, citrus fruit, 2 cups of zest cooking liquid, 3 cups of sugar and the cheesecloth bundle.
- Bring to a boil and cook vigorously until the mixture reaches 220 degrees (this takes between 30-40 minutes).
- When the marmalade reaches 220 degrees and sustains it for one minute, remove the pot from the heat. Stir for about a minute off the heat, to help the zest bits become evenly spread throughout the preserve.
- Fill prepared jars (see above for jar preparation instructions), wipe rims, apply lids and screw rings. Lower into a prepared boiling water bath and process for five minutes at a gentle boil (do not start counting time until the pot has achieved a boil).
- When time is up, remove jars from the pot and let them cool completely.
These bad boys will last a while if properly sealed. Once opened, they’ll be good for about a month stored in the fridge.