Normans Golden Three Fruit Marmalade Recipe Foodcom

NORMAN'S GOLDEN THREE-FRUIT MARMALADE

Steps:

• Scrub the fruit, and dry. Using a zester, remove the peel (from all three), being careful not to get any pith. If you do not have a zester, use a vegetable peeler, being careful to remove *only* the zest. Then, using a sharp knife, or shears, cut the peel into fine strips. I have also grated the peel, but it doesn't look as pretty.
• Place the zest in a small saucepan with the water and the baking soda, and bring to a boil. Reduce the heat and simmer for 20 minutes.
• In the meantime, slice the top and bottom of each fruit, so that it sits flat on your cutting board. Using a sharp knife and following the contour of the fruit, cut away all the pith, leaving only the pulp.
• While holding the fruit over a bowl (to catch all the juices), use the knife to cut out the flesh, leaving the membrane. Remember, it's the pith and the membrane that make marmalade bitter.
• Add the pulp and juice to the simmering zest (do not drain the zest). Simmer, covered, for 10 minutes.
• Measure 3 cups of the mixture and mix it together with the sugar in a large pot.
• Bring to a rapid boil. Stir and boil hard for 1 minute. Immediately remove the pot from the heat.
• Add the pouch of pectin, and stir for 10 minutes. This will cool the mixture slightly and prevent the zest from floating.
• Pour into sterilized jars and seal.

THREE FRUIT MARMALADE

Steps:

• Remove seeds from fruits. Put through food grinder. Measure and put into large saucepan.
• For each 1 cup pulp, add 3 cups water. Bring to a boil, stirring occasionally.
• Simmer for 20 minutes. Boil rapidly, stirring 2 or 3 times, for 20 minutes. Measure quantity.
• To each 1 cup pulp, add 1 1/2 cups sugar. Return to a boil, stirring.
• Boil rapidly until thickened and a small amount cooled on a chilled saucer jells. This will take about 20 minutes.
• Pour into hot sterilized half pint jars to within 1/4 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 5 minutes.

GOLDEN RHUBARB MARMALADE

Steps:

• Combine all ingredients in large bowl. Stir. Cover and let stand overnight on counter.
• Turn into a large pot; bring to a boil on medium-high heat, stirring often.
• Boil for 30 minutes.
• Cool a small spoonful to room temperature on a chilled saucer to see if it jells.
• When jelly stage is reached, pour into hot sterilized half pint jars to within 1/4 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 5 minutes,.