Laun/Pruett Recipe Collection
Citrus Marmalade

Yield: About 6 pints

3 pounds unwaxed limes, lemons or oranges
8 cups water
8 cups sugar
Scrub citrus and cut into very thin slices using a sharp knife or food processor (remove seeds, if necessary).

Place citrus slices in a container with water and allow to soak overnight.

Transfer into a large pot over high heat.

Bring to boil then reduce heat to simmer for 60 minutes.

Add sugar to pot and return to full boil.

Heat to 218 degrees (about 40 minutes) until thickened.

Transfer into sterilized canning jars.

Cap jars with lids and bands and process in a water bath for 10 minutes to seal.

Marmalade may be eaten after resting overnight, but flavor will improve after 2-3 weeks. Refrigerate after opening.

Recipe Contributed by Hgtv via Mary Ann Laun