Marmalade Jam

There's nothing better than homemade Marmadale jam on a piece of toast!

Serves: 6-7 250 mL jars

Prep Time: 10 min

Cooking Time: about 60 min, over 4 days

Total:  4 days, 70 minutes cooking time

Ingredients

3 large organic oranges, with thick skin
1 large organic grapefruit, with thick skin
1 large organic lemon
2 litres water, to cover citrus fruit
1 kg - 1.5 kg sugar

Directions

1. Wash and cut citrus fruits, rind and flesh into thin slices, about 1/4 inch or thinner.  Remove any seeds and place into a large pot.
2. Cover citrus pieces with water and close the lid of the pot.  Let stand for 24 hours.
3. The next day, bring contents to a boil, uncovered and let it simmer for 10 minutes.  Turn heat off and recover with the lid.  Leave at room temperature until the following day.
4. Repeat boiling and cooling process another time.  The mixture will look pulpy.
5. On the fourth day, bring marmalade to a boil while uncovered, and continue to simmer until most of the water evaporates.  Stir frequently to avoid sticking.
6. Add sugar, more or less depending on how tart or sweet you like your marmalade, and cook until dissolved, continuing to stir frequently until it has thickened and set.
7. Test marmalade by taking a sample with a spoon and cooling it in the freezer.  Place marmalade on the edge of a curved plate, and if it is properly set, it will be jelly-like and not run down the side of the plate.
8. Refrigerate or can marmalade using proper canning methods.

Thank you Savta Naomi for the recipe and photo.