Recipe courtesy of Cooking Channel
Recipe courtesy of Cooking Channel
Watch how to make this recipe.
Uniq Fruit Marmalade
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- Level: Easy
- Total: 11 hr 53 min
- Prep: 13 min
- Inactive: 10 hr 10 min
- Cook: 1 hr 30 min
- Yield: 3 pints
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 457
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 118 g
- Dietary Fiber
- 1 g
- Sugar
- 113 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
Uniq fruit are a citrus hybrid of a tangerine and grapefruit with a severely wrinkled exterior and a flavor that can range from sweet and effervescent to mildly bitter and sour. Making the fruit into a marmalade is a great way to capture and preserve those bitter and sweet qualities.
- Level: Easy
- Total: 11 hr 53 min
- Prep: 13 min
- Inactive: 10 hr 10 min
- Cook: 1 hr 30 min
- Yield: 3 pints
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 457
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 118 g
- Dietary Fiber
- 1 g
- Sugar
- 113 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
Ingredients
Directions
- Quarter the lemon and remove any seeds. Separate the flesh from the rind with a knife and finely chop the flesh; scoop up the juice and flesh and add them to a wide, 6-quart stainless-steel pot. Thinly slice the rind and add it to the pot.
- Quarter the uniq fruits. Separate the flesh from the rind with a knife and finely chop the flesh; scoop up the juice and flesh and add them to the pot. Cut the rind quarters in half lengthwise so they are about 1 inch at their widest point. Slice the rind pieces crosswise into thin strips and add to the pot. Add 6 cups of water and cook over medium-high heat until the mixture comes to a boil. Reduce the heat and simmer for 5 minutes. Allow to cool slightly, then refrigerate the whole pot overnight.
- Bring the pot back to a boil over medium-high heat, then reduce to a simmer, cooking until the rind pieces are tender, about 30 minutes. Stir in the sugar a little at a time until fully dissolved. (This will prevent burning on the bottom of the pot.) Continue to simmer until the mixture is thickened and glossy and an instant-read thermometer reads 220 degrees F, about 35 minutes more. Pour the marmalade into glass jars and cool at least 2 hours before using. Refrigerate, covered.
