whole cloves1 tsp for every 1000 g of combined peel and sugar
Instructions
Prepare canning jars
Boil canning jars and lids fully submerged in hot water in a saucepan for 10 minutes to sterilize the jars.
Remove jars and lids with tongs to allow to air dry.
Prepare citrus fruit
Scrub the skins of the citrus fruit well to remove dirt
Using a juicer, juice the fruit, making sure you keep the pits and pulp
Place pits and pulp in a tea infuser ball, bag or cheesecloth.
Weigh and record the weight of a heavy bottom saucepan.
Cut the peels of your citrus into strips depending on your preference.
Combine the peels and juice and place it in the saucepan.
Add the pack of pits and pulp to the saucepan
Bring to a slow boil and cook until the citrus peel appear soft. The time depends on the thickness of your peels.
Cool the peels.
Remove pack of pits and pulp from the saucepan.
Weigh the saucepan with the peels.
Calculate the weight of the peels by subtracting the original weight of the saucepan that you recorded.
Weigh the same amount of granulated sugar as the weight of the peels. (Net weight without saucepan and pits / peels)
Place the saucepan, peels and pack of pits and pulp back onto the stove on medium heat.
Add whole cloves
Stir constantly until the marmalade reaches 220° fahrenheit (104° celcius).
Remove saucepan from heat.
Ladle marmalade into the jars.
Close the canning jars and allow to cool.
Notes
This recipe adds whole cloves. You can either add it with the peel or place it in the pip and pulp pack to just get the clove essence infused into the marmalade. Enjoy!
Keyword Citrus, full fruit marmalade, full fruit preserves, grapefruit, lemon, low sugar marmalade, marmalade, orange
Tried this recipe?Let me know how it was or if you have any questions or suggestions!