These preserves are especially fruit-filled. The recipe calls for 2 types of winter citrus that are available now in many grocery stores, including Safeway and Whole Foods Markets. Cara Cara oranges are mostly seedless and sweet, with a flavor that complements the slightly orangey flavor of these lovely lemons.
The recipe comes from Bonnie Shershow, who has made jams commercially for about 10 years. Your yield may be greater, depending on the size of the fruit used. It's best to use new and/or sterilized jars, plus new bands and lids (see NOTE below).
Stored in a cool, dark place, unopened jars of this marmalade can last up to 3 years. Once the sealed jars have been opened, they can be refrigerated (with lids on) for up to 6 months.
Yield: Makes six 8-ounce jars
- 9 medium Meyer lemons, washed, cut into 16ths and seeded
- 3 medium (seedless) Cara Cara oranges, washed and cut into quarters (may substitute Valencia or thin-skinned oranges; see headnote)
- 1 cup water
- 3 cups sugar
Have ready six clean 8-ounce canning jars, with new lids and bands.
Combine the lemon and orange pieces in the bowl of a food processor. Pulse until they have been reduced to 1/4-inch pieces. Transfer to a large bowl and add the water, mixing well. Cover and let stand at room temperature overnight or up to 12 hours.
Transfer the mixture to a large saucepan; bring to a boil over high heat, then reduce the heat to medium-high and add the sugar, stirring to combine. Cook, stirring occasionally, for about 40 minutes, until the mixture falls from a spoon in thick drops; the mixture will start off quite wet, then begin to thicken after 25 minutes or so.
Divide the marmalade evenly among the jars, leaving about 1/4 inch of head space at the top. Remove any air bubbles by running a long, nonmetallic utensil such as a chopstick or wooden skewer between the jar and the food. Seal tightly and let cool to room temperature; the mixture will continue to thicken as it cools.
NOTE: To sterilize the empty jars, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Have ready six 8-ounce canning jars with 2-piece lids. Immerse the pint jars in the canning kettle. Place the rings and lids in a separate small saucepan and cover them with hot water. Leave the jars and lids immersed while you cook the marmalade.
From Bonnie Shershow, of Bonnie's Jams in Cambridge, Mass.
Tested by Joe Yonan.
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