Citrus Confetti Marmalade Recipe by Ethan Scott Parrish
Cooking Instructions Prep time: 1 hour cook time: 30 minutes. 1 Working in batches, add a few handfuls of the citrus rinds to the bowl of a food processor and pulse until finely chopped. Transfer the processed citrus rinds to a large Dutch oven or heavy bottomed pot add the water or citrus juice. 2 Set the pot over medium- high heat and bring to a boil, about 20 minutes, stirring occasionally. Continue boiling for 10 minutes, stirring occasionally. Stir in the sugar, any flavorings, if using, add the salt. Place a candy thermometer in the pot, if you have one. Reduce the heat to medium. 3 Continue boiling the mixture, stirring frequently, until it reaches 215F. To 220F, about 45 minutes. At this point, the liquid should be thick and syrupy and the pieces of rind should appear transparent. 4 From here, the hot marmalade can be transferred to jars and kept refrigerated for up to 3 months, or it can be placed in sterilized 8- ounce canning jars and processed in a water Bath for 12 minutes (see pickling page 308, for sterilizing and canning instructions. 1 Working in batches, add a few handfuls of the citrus rinds to the bowl of a food processor and pulse until finely chopped. Transfer the processed citrus rinds to a large Dutch oven or heavy bottomed pot add the water or citrus juice. 1 Working in batches, add a few handfuls of the citrus rinds to the bowl of a food processor and pulse until finely chopped. Transfer the processed citrus rinds to a large Dutch oven or heavy bottomed pot add the water or citrus juice. 2 Set the pot over medium- high heat and bring to a boil, about 20 minutes, stirring occasionally. Continue boiling for 10 minutes, stirring occasionally. Stir in the sugar, any flavorings, if using, add the salt. Place a candy thermometer in the pot, if you have one. Reduce the heat to medium. 2 Set the pot over medium- high heat and bring to a boil, about 20 minutes, stirring occasionally. Continue boiling for 10 minutes, stirring occasionally. Stir in the sugar, any flavorings, if using, add the salt. Place a candy thermometer in the pot, if you have one. Reduce the heat to medium. 3 Continue boiling the mixture, stirring frequently, until it reaches 215F. To 220F, about 45 minutes. At this point, the liquid should be thick and syrupy and the pieces of rind should appear transparent. 3 Continue boiling the mixture, stirring frequently, until it reaches 215F. To 220F, about 45 minutes. At this point, the liquid should be thick and syrupy and the pieces of rind should appear transparent. 4 From here, the hot marmalade can be transferred to jars and kept refrigerated for up to 3 months, or it can be placed in sterilized 8- ounce canning jars and processed in a water Bath for 12 minutes (see pickling page 308, for sterilizing and canning instructions. 4 From here, the hot marmalade can be transferred to jars and kept refrigerated for up to 3 months, or it can be placed in sterilized 8- ounce canning jars and processed in a water Bath for 12 minutes (see pickling page 308, for sterilizing and canning instructions. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pancake bowls Belgian-Style Yeast Waffles Greek yogurt bagels California Farm Feta Cheese Bread Bowl Fondue Dinner Plum Torte Pancake bowls Belgian-Style Yeast Waffles Greek yogurt bagels California Farm Feta Cheese Bread Bowl Fondue Dinner Plum Torte Bianca’s Smoky Potato Soup Yakhni Pumpkin Oambal Red Radish/Mooli Parathas Beetroot Paneer Potato Patties Pink Sauce Pasta Thai Quinoa Salad High Protein Weight Loss Soya Chunks Salad With Foxnut (Makhana) Dressing Rice flakes pancakes Bengal gram cutlet Bianca’s Smoky Potato Soup Yakhni Pumpkin Oambal Red Radish/Mooli Parathas Beetroot Paneer Potato Patties Pink Sauce Pasta Thai Quinoa Salad High Protein Weight Loss Soya Chunks Salad With Foxnut (Makhana) Dressing Rice flakes pancakes Bengal gram cutlet