Cranberry Citrus Marmalade
Recipe: #11901
January 17, 2014
Categories: Cranberry, Grapefruit, Orange, Canning/Preserving, Fat Free, Gluten-Free Heart Healthy, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"From Chamber of Commerce Cranberry cookbook, from Westport/Grayland area of Washington coast. Use fresh cranberries, in season. I buy many bags in season and freeze them for up to a year. If using frozen, no need to thaw them first. Makes 4 pints."
Ingredients
Nutritional
- Serving Size: 1 (173.7 g)
- Calories 336.2
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 3.3 mg
- Total Carbohydrate - 86.7 g
- Dietary Fiber - 1.2 g
- Sugars - 84.4 g
- Protein - 0.3 g
- Calcium - 7.2 mg
- Iron - 0.1 mg
- Vitamin C - 16.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Remove peel from grapefruit and orange. Scrape away white membrane from peel. Cut peel into thin strips.
Step 2
In large kettle, combine peel and water. Cover kettle and cook over low heat until peel is tender; about 20 minutes.
Step 3
Section fruit and chop. Add to kettle along with cranberries; simmer 10 minutes, stirring constantly.
Step 4
Stir in pectin. Bring to a boil; stir in sugar. Bring to full rolling boil and boil hard 1 minute, stirring constantly.
Step 5
Remove from heat and skim foam. Let stand 15 minutes, stirring occasionally.
Step 6
Ladle into hot sterilized pint jars. Seal with lids and rings and process in water bath 10 minutes. Remove from water and cool on wire rack.
Step 7
Lids should "ping" as they cool. If any jars fail to seal, refrigerate and use within 2 weeks.
Tips
- Pint canning jars, lids and rings.
- Canning pot.