fresh cranberriesWeight of cranberries should be 10% of marmalade. (100 g maximum)
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. The thickness depends on your preference.
Place the peels and juice in a thick bottomed saucepan.
Add the pack of pits and pulp to the saucepan
Bring to a slow boil and cook until the citrus peels 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 / juice mixture by subtracting the original weight of the saucepan that you recorded. This is the amount of fruit for your marmalade.
Weigh the same amount of granulated sugar as the weight of of fruit for your marmalade. (Net weight without saucepan and pits / peels)
Add the sugar to the marmalade fruit.
Place the saucepan, peels and pack of pits and pulp back onto the stove on medium heat.
Stir constantly until the marmalade reaches 210° fahrenheit (99° celcius) on a candy or instant read thermometer.
Add fresh whole cranberries and continue stirring until marmalade reaches 220° farhenheit (104° celcius).
Remove saucepan from heat.
Ladle marmalade into the jars.
Close the canning jars and allow to cool.
Notes
This recipe adds whole cranberries. Enjoy!
Keyword Citrus, full fruit marmalade, full fruit preserves, grapefruit, lemon, low sugar marmalade, marmalade, orange
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