Friday, October 5, 2007

Mixed Citrus Rose Water Marmalade

This recipe was one of necessity, since I had citrus fruit that needed to be used before going on vacation. I decided to add the rosewater after remembering that it softened the taste of other ingredients in a sauce once, and it just happened to to be on hand in my pantry. It worked, mellowing out the acid in the grapefruit and oranges. The Cara orange works very well with the pink grapefruit.
3 pink grapefruit
4 Cara oranges
1 grapefruit
juice of one lemon
1 1/2t rosewater
6C sugar
Same old, same old, just wash the fruit, boil the rinds for about 30 minutes and scrape them before slivering, remove the membranes from the fruit, then add the sugar in the same measurement as the peels and fruit pulp. Boil until reduced over a medium high heat, add the rosewater during the last 5 minutes, pack in sterilized jars and process in a water bath for 10 minutes if using half pint jars, 15 minutes for pints.
This recipe makes 3 1/2 pints of marmalade

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