If you have a citrus tree or two in your backyard, you’ve probably accumulated a surplus of fruit and have already run out of recipe ideas. Have you ever tried making marmalade? Chef Chris Smith of Merkin Vineyards offers an easy recipe that you can use in a variety of ways, from topping toast to glazing a ham to enhancing a charcuterie board.
You can eat right away or can in Mason jars for later use, Smith says. He’s keen on this recipe because you can supplement with any ingredients you’d like as well as modify the texture. “When you reduce down the fruit, you can add in cardamom, cinnamon, cloves, edible flower petals or chilis,” he says. “Then you can make it thinner and use as a sauce or hit it with vinegar and oil and make a salad dressing.”
You can find the citrus marmalade at the winery’s Cottonwood tasting room or online at merkinvineyards.org.
2 cups any citrus (grapefruit, lemon, orange or a mixture)
½ cup lemon juice
2 cups water
2 cups sugar
Mason jars with lids
Makes two 8-ounce jars.
- Peel rinds from all citrus and cut fruit into eighths or sixteenths, depending on size.
- Bring a large pot of water to a boil over high heat. Add the peeled citrus rinds, removing to rinse three times to remove bitterness.
- Slice the rinsed rinds into very small slivers and pieces.
- Place cut rinds, fruit, lemon juice and water in a saucepan over high heat and bring to a boil. Once boiling, reduce the heat to maintain a lively simmer. Stir frequently until the fruit softens, which should take about 40 minutes.
- Raise heat and return mixture to a boil, and then add the sugar. Stir continually until the marmalade begins to darken in color and thicken.
- You can jar the mixture immediately and use your preferred method for sealing.