Tuesday, December 30, 2008
Microwave Mixed-Fruit Marmalade
If John were here, I could shout "Dude! I made marmalade in the microwave! Without any pectin!" and I he would really get just how exciting that is, and would also not mind at all that I still go around yelling "dude!" at my age. Everyone should have a friend like that, I say.
I improvised this recipe after first looking at a few microwave preserve variations online and then surveying the landscape of citrus fruit that was beginning to lose its shape in the fridge. All of the online recipes called for equal parts fruit to sugar, which sounded like too much; so I cut down on the sugar, but ended up cooking the mixture about twice as long as recommended just to get it to thicken. No matter; I couldn't be more pleased with the results.
1 red grapefruit
1 naval orange
1 1/2 cups sugar
Zest all of the fruit. Mince the zest finely and reserve. Cut the pith away from the fruit and cut the fruit into small chunks, removing any seeds. Pulse the chunks of fruit in a food processor until uniformly blended. Pour the fruit into a 4 cup pyrex measuring cup with a pour spout. Add the sugar and reserved zest, mix well, and cook on high in the microwave for 8 minutes. Continue to cook at 2 minute intervals until the marmalade is slightly thickened. Can according to your favorite canning method.
Makes 3 8-ounce jars