Ingredients: |
Ingredients: Supplies needed:
Lids, Jars and ring seals, (sterilized)
Dry measuring cup
Liquid measuring cup
Large Saucepan
Ladle
2 large bowls
Canning rack and canner
Towels
2 medium grapefruits
2 oranges
2 lemons
5½ cups sugar
1 pkg. Sure-Jell Premium Fruit Pectin
½ tsp. butter
⅛ tsp. baking soda
|
Directions: |
Directions:Lids and jars must be sterilized. To sterilize, simmer them in boiling water for at least 10 minutes while your jam is cooking.
Wash and dry the fruit. Zest the grapefruits, oranges and lemons, (remove the colored parts of the fruit peel with a zester or vegetable peeler). Finely chop the zest, (removed peel). Place in a large saucepan. Add 2½ cups water and ⅛ tsp. baking soda, stir. Bring to boil; cover. Simmer on medium-low heat 20 minutes, stirring occasionally. Meanwhile, remove the white part of the peel from the fruits and discard. Chop the fruit, reserving all the juice. Add fruit and juice to the saucepan. Simmer 10 minutes, stirring occasionally.
Use dry measuring cup to measure EXACTLY 4 cups of the cooked fruit mixture. Discard the rest. Place the 4 cups into a separate saucepan. Measure the exact amount of sugar, 5½ cups, and put in a separate bowl. (DO NOT REDUCE THE SUGAR IN THE RECIPE SINCE THAT WILL RESULT IN SET FAILURES.) Set the sugar aside, don't add yet. Stir into the saucepan of fruit, 1 package of Sure-Jell. Can add ½ tsp. of butter to reduce foaming if desired. Bring mixture of fruit and pectin to full rolling boil, (a boil that doesn't stop bubbling when stirred), on high heat, stirring constantly.
Now, add sugar to fruit mixture in saucepan. Return to full rolling boil; boil exactly 1 minute stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling each to within ¼ inch of top. Wipe jar rims and threads. Cover with two-piece lids. Place jars on elevated rack in canner. Lower rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water if needed.) Cover; bring water to gentle boil. Process jam for 10 minutes, (adjusting time if needed for altitude). Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. If lid springs back, lid is NOT sealed properly and refrigeration is necessary. Let prepared jars stand at room temperature 24 hours. Label and date the jars. Store unopened jam in cool, dry, dark place for up to 1 year. Refrigerate opened jam for up to 3 weeks. |
Personal
Notes: |
Personal
Notes: To make variations of jams and jellies, see the recipes inside the Sure-Jell package.
Of all Grampa's jams and jellies, the Three Fruit Marmalade was Kathi's, (my), favorite.
|
This recipe for Three Fruit Marmalade is from