by Fran Cole under
3 Meyer lemons, ends trimmed
1 blood orange, ends trimmed
2 1/2 cups Demerara sugar (you can also used refined sugar)
Wash citrus under warm water. Cut each fruit in half lengthwise and slice as thinly as possible, lengthwise. I use a hand held mandolin which makes the slicing much faster and easier. Be sure to remove seeds as you go.
This should yield 2 1/2 cups of citrus. Depending on the size of the fruit, you may have less or more than 2 1/2 cups. Either way, add the same amount of water along with fruit to a medium pot. (ie: 2 cups fruit, 2 cups water...) Bring to a boil on high heat, lower heat to medium and cook until peels are soft, about 30-40 minutes.
Add equal amount of sugar (ie: 2 cups fruit, 2 cups water, 2 cups sugar) to the pot, and stir until the sugar has dissolved. Bring back to a boil and lower heat to simmer until the marmalade has set, about 40 minutes. If you have a candy thermometer it should read 220 degrees. Let cool and put into jelly jars. This will keep in the refrigerator for a month.
This marmalade is not only great on toast, but absolutely delicious with cheeses.
Posted by Fran Cole at 8:05 AM