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1
Bring fruit, peels, and water to a boil in a large saucepan.
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2
Cook for 5 minutes.
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3
Turn off heat, cover, and let cool.
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4
Refrigerate for 8 hours (or up to 1 day).
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5
Freeze a plate.
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6
Uncover citrus mixture, and bring to a simmer over medium-high heat.
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7
Cook until thickest peel is tender, about 20 minutes.
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8
Measure mixture, and return to pan.
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9
For each cup of mixture, add 3/4 cup sugar.
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10
Bring mixture to a boil, stirring often.
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11
Cook until mixture registers 220 degrees F to 222 degrees F on a candy thermometer, about 20 minutes.
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12
To test for doneness of marmalade: Drop a spoonful on frozen plate.
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If marmalade has a slight film when pushed with a finger, it's done.
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14
If it spreads out and thins immediately, continue cooking, and test again after a few minutes.
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15
Transfer marmalade to airtight containers, cover, and let cool at room temperature.
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16
Refrigerate overnight before serving.
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17
(Marmalade will keep, covered and refrigerated, for up to 1 month.)
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Looking for more quick and easy recipes?
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19
Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
