MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hannah Woolley's Citrus Marmelade Categories: Preserves Yield: 1 Batch 1 Orange 1 Lemon 1 Apple 3 c Sugar; or more 4 c Water; or more MMMMM-------------------------EQUIPMENT------------------------------ Baking scale Candy thermometer Weigh the fruit on a scale. Measure out an equal weight of sugar. If less than a pound of fruit, use 4 cups of water. If more than a pound of fruit, increase to 5 cups of water. Cut the citrus into slices 1⁄8" thick and then quarter them. Peel, core, and cut the apple into thin slices. Put the fruit and water into a 3 qt saucepan. Cover and bring to a boil. Lower to a simmer for 40 minutes. Put a small plate in your freezer. After 40 minutes, gently stir the fruit. The apple slices will be soft and should break down when touched. The citrus fruits will have softened. Place your candy thermometer in the pot. Add the sugar, stirring constantly as the fruit breaks down, the mixture thickens, and the marmalade takes on a light caramel color. Cook until the temperature reaches 240°F (soft ball stage or candy height). As your marmalade nears temperature, put 1 ts on the freezer plate and let sit for 30 seconds. If the marmalade holds its shape when you tilt the plate, it has set. If the marmalade is browning quickly or looks set before the temperature reaches 240°F, try the plate test earlier. Put your set marmalade in a clean pint jar. Notes: Serve the marmalade with bread, scones, muffins, or biscuits. Store this small-batch preserve in the refrigerator and consume within two weeks. You can extend the life of your marmalade by properly canning it or by freezing it. You can make more marmalade by increasing the amount of fruit and adjusting the sugar and water and cooking times accordingly. Recipe by Marissa Nicosia Recipe FROM: MMMMM