By Jordan Champagne, Happy Girl Kitchen Co.
Yields 22 8-ounce jars
The different flavors and textures that come together in this three-fruit marmalade are fabulous. The lemons’ tart punch and the oranges’ sweet undertone combine with the tasty mandarins’ delicate beauty (the peels are so tender, I use them all). I usually do not add anything else so I can really enjoy the dance between these citrus fruits, but you could add some rose geranium or star anise for another dimension.
- 7 pounds mandarins
- 7 pounds oranges (any variety)
- 6 pounds Meyer lemons
- Water to cover (about 30 cups)
- 25 cups organic granulated sugar
Day 1: Start with the lemons because they will be the most persnickety. Slice in half crosswise and remove any seeds. The skins are so thin that you can include the entire fruit if you like. Simply slice the fruit any way you like as it adds your signature to the marmalade. At Happy Girl Kitchen Co., we slice the half of a citrus in half lengthwise and then in thin wedges crosswise for beautiful half-moon sections. If you do not want to use all of the peels, set aside up to half of them for another project (candied citrus peels).
Slice the mandarins and baby oranges however you like. Remove what may be only a random seed. The peels are so tender and sweet that you can feel great about using them all.
Again, these are special fruits from Apple Pie Ranch that have very tender peels with little bitterness and few seeds. Find fruit like this if you can. What fun.
Place all of the seeds and peels in a cloth tied VERY well. Add to the pot and cover with water. Bring to a boil and boil rapidly for 30 minutes. Remove from heat and leave pot, covered, overnight or up to 24 hours in a spot that will not exceed 80° F. This is so your peels soften nicely.
Day 2: Put five plates in your freezer that you will use later to test your gel set. Begin to again heat your pot, removing the muslin bag when it is warm to the touch. Squeeze out every last drop of liquid from the bag and add the liquid to the pot. This is the extra pectin that will help your marmalade gel beautifully. Bring contents to a boil and slowly add sugar, stirring constantly. Continue to boil until your marmalade reaches the desired consistency. This will take about 45 minutes. Test the gel set by placing a small amount of the marmalade on the plate and returning it to the freezer to cool. When ready, remove marmalade from the heat. Using 8-ounce jars, fill and then process them for 10 minutes in a hot water bath.
About the author
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