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    You are in: Home / Recipes / Norman's Golden Three-Fruit Marmalade Recipe
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    Norman's Golden Three-Fruit Marmalade

    Norman's Golden Three-Fruit Marmalade. Photo by Diana #2

    1/3 Photos of Norman's Golden Three-Fruit Marmalade

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Diana #2's Note:

    Marmalade was my Father-In-Law's favourite. We never ate it because it was so bitter, so I just made it for him. Over the years, I came to discover that it was the pith and the membrane that made me turn up my nose to this glowing concoction. I can guarantee you, that if you follow my method, you will have the best bottle of sunshine you can imagine. UPDATE Aug 18/08: I'm very happy to say that this recipe won Second Place in the "Certo" category, and Third Place in the "Marmalade" category at our local fair.

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    Ingredients:

    Yield:

    1/2 pints

    Units: US | Metric

    Directions:

    1. 1
      Scrub the fruit, and dry. Using a zester, remove the peel (from all three), being careful not to get any pith. If you do not have a zester, use a vegetable peeler, being careful to remove *only* the zest. Then, using a sharp knife, or shears, cut the peel into fine strips. I have also grated the peel, but it doesn't look as pretty.
    2. 2
      Place the zest in a small saucepan with the water and the baking soda, and bring to a boil. Reduce the heat and simmer for 20 minutes.
    3. 3
      In the meantime, slice the top and bottom of each fruit, so that it sits flat on your cutting board. Using a sharp knife and following the contour of the fruit, cut away all the pith, leaving only the pulp.
    4. 4
      While holding the fruit over a bowl (to catch all the juices), use the knife to cut out the flesh, leaving the membrane. Remember, it's the pith and the membrane that make marmalade bitter.
    5. 5
      Add the pulp and juice to the simmering zest (do not drain the zest). Simmer, covered, for 10 minutes.
    6. 6
      Measure 3 cups of the mixture and mix it together with the sugar in a large pot.
    7. 7
      Bring to a rapid boil. Stir and boil hard for 1 minute. Immediately remove the pot from the heat.
    8. 8
      Add the pouch of pectin, and stir for 10 minutes. This will cool the mixture slightly and prevent the zest from floating.
    9. 9
      Pour into sterilized jars and seal.

    Ratings & Reviews:

    • on December 08, 2012

      While this delicious recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information on how long to process preserves in a boiling water bath.

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    • on December 10, 2009

      55

      This was my first attempt at marmalade and it turned out great... although I did not add pectin. I followed directions on another recipe which suggested chilling a small plate in the freezer and then adding a spoonful of marmalade on the plate and sticking it in the freezer for 30 seconds. If it jelled with just a little movement it was done. Mine set up beautifully thankyou!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 14, 2007

      55

      very good marmalade, I plan on making more soon, thanks Diana!...Kitten

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Norman's Golden Three-Fruit Marmalade

    Serving Size: 1 (1878 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 866.0
     
    Calories from Fat 1
    97%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 70.1 mg
    2%
    Total Carbohydrate 224.8 g
    74%
    Dietary Fiber 3.2 g
    12%
    Sugars 205.7 g
    822%
    Protein 0.8 g
    1%

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