Recipe courtesy of Cooking Channel

Uniq Fruit Marmalade

Name: Uniq Fruit Marmalade
Prep time: P0Y0M0DT0H13M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT11H53M0.000S
Yield: 3 pints
Ingredients: 1 lemon, lightly scrubbed in warm water; 2 uniq fruits (about 1 1/2 pounds total), lightly scrubbed in warm water; 3 pounds granulated sugar

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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

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Ingredients

1 lemon, lightly scrubbed in warm water

2 uniq fruits (about 1 1/2 pounds total), lightly scrubbed in warm water

3 pounds granulated sugar

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.