Citrus Marmalade

Did you know that Arizona is one of our top citrus producing states? The hot summers and cool winters of the desert produce a product that has a full flavor. The heat produces sugar in citrus fruits which sweetens them, and the cool weather produces acid making the citrus more tart.


I came across this recipe for Citrus Marmalade in the“Arizona Cook Book”, compiled by Al Fischer & Mildred Fischer. Permission to reprint the recipe has been granted by Golden West Publishers, 4113 N. Longview Avenue, Phoenix, AZ 85014.

CITRUS MARMALADE
2 large or 3 medium GRAPEFRUIT
4 large or 6 medium ORANGES
2 large LEMONS
4 cups COLD WATER
10 cups SUGAR (approx.)
3 pieces GINGER ROOT
1 Tbsp. pure VANILLA EXTRACT

Wash grapefruit, oranges and lemons. Cut in thin slices, remove seeds and cut each slice into 1/4- inch strips. Measure fruit. There should be about 7 cups grapefruit and 5-3/4 cups oranges.

Place fruit in deep kettle. Add water to cover. Bring to a boiling point. Drain. Repeat twice. Add 4 cups cold water, bring to a boil, reduce heat and simmer, uncovered, 1-1/2 hours or until fruit is tender.

Measure fruit. Add sugar (1 cup for each cup fruit). Add ginger root. Cook over low heat, stirring frequently, about 2-1/2 hours or until thickened. Add pure Vanilla Extract. Remove from heat and fill sterilized jars.