Meyer lemon and Cara Cara orange marmalade
Makes 6 half-pint jars
Bonnie Shershow of Bonnie's Jams, a Cambridge-based company, makes jams that are sold at local shops (A. Russo & Sons in Watertown, Nashoba Brook Bakery in West Concord, Formaggio Kitchen in Cambridge, and South End Formaggio). Lately, she's been making this marmalade with bright yellow Meyer lemons and pink-fleshed Cara Cara oranges.
| 9 | Meyer lemons |
| 3 | Cara Cara oranges |
| 1 | cup water |
| 3 | cups sugar |
2. Wash the lemons and oranges. Quarter the lemons and remove the seeds. Quarter the oranges.
3. In a food processor, work the lemons and oranges, using an on-off motion, until the fruit is in 1/4-inch pieces.
4. In a bowl, combine the lemons, oranges, and water. Cover and let stand overnight.
5. Transfer the citrus mixture to a heavy-based saucepan. Heat over medium-high heat until the mixture begins to boil. Add the sugar. Let it bubble, stirring often with a long metal spoon, for 20 minutes, or until a little of the mixture dropped from the spoon forms thick drops. (The mixture thickens as it cools.)
6. Pour the marmalade into the jars to within 1/4-inch of the top. Seal with the lids. Let the marmalade cool completely. Store in a cool, dry place for up to 1 year.
