Mixed Citrus Marmalade

Mixed Citrus Marmalade is a delightful fusion of the vibrant flavors of various citrus fruits, creating a spread that’s both sweet and tangy. This homemade marmalade allows you to capture the essence of oranges, lemons, limes, and more, all in one jar. Whether you spread it on toast, use it as a glaze for meats, or incorporate it into your desserts, this Mixed Citrus Marmalade offers a burst of citrusy goodness. Let’s delve into making this delightful marmalade!

Yields: 4 cups

INGREDIENTS:

• 1 large orange
• 1 lime
• 2 lemons
• 2 clementines or satsumas
• 1 pink grapefruit
• 3 cups water
• 4 pounds jam sugar

INSTRUCTIONS:

1. Begin by thoroughly washing the citrus fruits in hot water to remove any wax. Next, remove the zest from the orange, lime, and lemons, and add it to the pressure cooker. Quarter all the citrus fruits and place them in a large piece of doubled cheesecloth. Twist the cheesecloth to squeeze out the juice into the pressure cooker. Tie the cheesecloth securely over the fruit and seeds and add it to the pressure cooker along with half of the water.
2. Lock the pressure cooker lid securely in place and bring it to high pressure. Cook on high pressure for 10 minutes. Afterward, remove the pressure cooker from the heat source and allow the pressure to release naturally.
3. With the lid off the pressure cooker, place it back over medium heat and add the remaining water and jam sugar. Bring the mixture to a boil, stirring continuously until all the sugar has completely dissolved.
4. While the mixture is boiling, place the lid back on the pressure cooker (do not lock it into place) for 2 minutes. After this time, remove the lid and allow the mixture to continue boiling for an additional 8 minutes or until it reaches the desired gel point.
5. While boiling, you may notice some foam forming. Skim off and discard any foam that accumulates on the surface.
6. Carefully ladle the hot marmalade into hot, sterilized glass containers or jars, leaving about 1/2 inch of headspace at the top. Seal the containers or jars.
7. Allow the marmalade to cool, and then refrigerate it for up to a week or freeze it until needed. If you prefer long-term shelf storage, you can follow the instructions that came with your canning jars and process the marmalade accordingly.

NOTE:

• When adding sugar and putting the lid back on the pressure cooker, it creates steam inside the cooker, which helps prevent sugar crystals from forming and ensures a smooth consistency.

USES:

Your homemade Mixed Citrus Marmalade is a versatile and zesty addition to your kitchen. Here are some creative uses for it:

• Toast or Breakfast Pastries: Spread it generously on toast, bagels, English muffins, or croissants for a delightful breakfast.
• Meat Glaze: Use it as a glaze for meats, poultry, or fish to add a sweet and tangy twist to your dishes.
• Dessert Topping: Drizzle it over desserts like cheesecake, ice cream, or yogurt for a burst of citrus flavor.
• Condiment: Pair it with cheese platters or charcuterie boards for a delightful condiment that complements various cheeses and cured meats.
• Fillings: Use it as a filling for pastries, cakes, or cookies to infuse your baked goods with citrusy goodness.
• Sauces: Incorporate it into sauces for a unique and tangy flavor profile in your savory dishes.

Your Mixed Citrus Marmalade is a versatile addition to your culinary repertoire, and its bright and tangy flavors can elevate a wide range of dishes. Enjoy exploring its uses in your kitchen!