G’ma Anne’s Marmalade

Grandma Anne’s Marmalade Photo: jamjarkitchen.com

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place all fruit in your large, heavy-bottomed pot. Pour boiling water over the fruit and let sit for a bit to melt the wax on the skin of the fruit.

Step 2

Place 2 little plates in the freezer (or use a candy thermometer). These will be for testing the consistency of the marmalade.

Step 3

Preheat oven on lowest setting. Place jars and lids (opened) on a baking tray and let bake to sanitize the entire time the marmalade is being prepared.

Step 4

Put the lemons and limes in the microwave for 30 seconds to help release the juices.

Step 5

Chop all of the fruit into equal sized chunks, separating the pips and putting them into a little bag.

Step 6

Put the fruit, pip bag, and water back into the pot. Gentle boil for 45 minutes-1 hour. Keep boiling until the skins are fork tender. Remove the bag.

Step 7

Food process the liquid and fruit until desired bits. (I separate the oranges from the rest of the fruit since it often needs longer processing.)

Step 8

Pour back into the pot, add the sugar and butter.

Step 9

Boil for 10+ minutes. Test that the marmalade is ready by dabbing a spoonful on a cold plate and letting it sit for a few minutes. If it wrinkles when you push it with your finger, it is done. If not, keep boiling until it will wrinkle on a cold plate. Turn off the stove while testing incase it is done. It burns easily.

Step 10

Pour into mason jars and let sit with the lids loose for 30 + minutes. Tighten jars and the seal will suck itself in. Let jars sit and cool on the counter overnight.