kiwi lime marmalade 6-8 Limes (or lemons if you like - i didn't have enough limes so did 4 limes and 3 lemons) 6 Kiwi (firm/ripe) 5 C Sugar
1. Slice the limes in half (along equator) and remove any seeds . Place in a deep pot and bring to boil, simmer, covered, for about 30 min. or until rind is soft.
2. Toss the boiled limes in the food processor until its a nice even pulp
3. Halve and scoop out kiwi - chop or crush into smaller pieces - it doesn't need to be pretty
3. Place lime pulp and kiwi into pot - i use my le creuset (dutch oven), add sugar, stir over heat, without boiling, until sugar is dissolved. Bring to boil, boil, uncovered for about 15 min. or until marmalade jells when tested.
5. Pour into hot sterilized jars; seal.
Yields: about 5 cups
ps - i love this stuff! it is great with cream cheese and bagels
i love listening to the lovely little pops as the jars seals. it is seriously so satisfying ... ok i profess my geekdom there but then i guess that is already out there with all this canning
but .. sigh 7 jars of the grapefruit didn't take - that is pretty much half of the batch! I think my jars were not hot enough - so have looked up other ways to heat up the jars. the simplest is filling the jars with water and tossing them in the microwave worked like a charm for the kiwi marmalade i made tonight
so the first marmalade i made was blood orange based on this recipe from design sponge. it came out a lovely deep red .... it was a lot of work and i think i over cooked it. so much prep work! ... segmenting the oranges, making sure none of the white pith remained in ....
but then i read about boiling the fruit - it removes the bitterness - and the beauty is once they have been boiled - toss the orange etc in the food processor - yep the whole (mushy) thing!
OK on to the recipe!
easy grapefruit marmalade
5-6 Medium grapefruit (i used organic ruby red) 1 Medium lemon 10 Cups sugar, approximately
1. Slice the grapefruit and lemon in half (along equator) and remove any seeds - you won't get them all but no worries you can scoop out any stray seeds later. place in a deep pot and bring to boil, simmer, covered, for about 45 min. or until rind is soft. many suggest leaving them overnight - i have done this as well using them right away - i can't tell the difference
2. Toss the boiled citrus in the food processor until its a nice even pulp
3. Measure fruit mixture; allow 1-cup sugar to each cup of fruit mixture.
4. Return fruit mixture to your pot - i use my le creuset (dutch oven), add sugar, stir over heat, without boiling, until sugar is dissolved. Bring to boil, boil, uncovered for about 15 min. or until marmalade jells when tested.
well not 100 jars yet ... but that is the plan i've challenged myself to make 10 dozen (umm yes i can do math that is 120 jars but gosh that seems like a big number that i'll never finish) so as i go i figured i'd share the recipes since its winter i'm starting with marmalades - i don't know about you but citrus seem like the only fruit in the supermarket at the moment but maybe that is because i live in the yukon