Squeeze as much juice as you can from the membranes, as well as from the skin you removed, which will have some bits of fruit on it. When you get done, you will see where each section meets the next – cut between the membranes to remove the sections of fruit, leaving the bitter membranes behind. Set the fruit on one of the cut ends, and use your knife to remove the peel in strips, following the contour of the fruit as you go down the side. Cut off the ends, until you can see the ends of the sections. Sectioning the fruit, also called cutting supremes, is a little fiddly, but making sure you have a very sharp knife makes it pretty easy, once you get the hang of it.īegin by washing and drying the fruit. I used a combo of red grapefruit, mandarin oranges, lemons and limes, but you can switch the proportions out however you like. It is way easier than making marmalade, because you don’t have to zest any of the fruit, and there is no overnight steeping – just section up the fruit, get it all in a pot with some sugar and in an hour or so, you are ready to put some sun-shiny into the jars – not to mention on your toast! This fast and easy Citrus Jam is the answer. This time of year, you may find that your supply of homemade jams and jellies from last summer and fall are starting to run out, and you need something to get through to that first batch of strawberry preserves, still at least a month away here in Upstate NY.
I hope it’s right on time for you though! I wanted to get this posted before I left to spend a week in Arizona with my folks, sister and brothers, but as so often happens, time got away from me and I am not getting to until now. I’m a little late getting this recipe posted, but it is definitely not too late to make it yourself! There is still plenty of fresh citrus in the stores this spring, and you can change up what you use to suit what you can find.
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