Three−Fruit Marmalade

Instructions

1. 1

   Wash, dry, quarter, and seed fruit.

2. 2

   Slice fruit quarters very thin.

3. 3

   Measure 4 cups fruit and juice into an 8-quart heavy, enamel Dutch oven.

4. 4

   Cover and let stand for 24 hours.

5. 5

   Uncover and boil gently until reduced to 6 cups, 2 to 2 1/2 hours.

6. 6

   Measure 6 cups pulp and juice into same Dutch oven.

7. 7

   Bring to boil; stir to dissolve sugar.

8. 8

   Boil rapidly; stir often, until mixture sheets off spoon (8 degrees F above the boiling point of water on candy thermometer).

9. 9

   Remove from heat.

10. 10

    Stir gently and skim foam from top.

11. 11

    Ladle into hot, sterilized half-pint canning jars.

12. 12

    Leave 1/4-inch headspace.

13. 13

    Seal with canning lids according to manufacturer's directions.

14. 14

    In a boiling water bath, process for 5 minutes from the moment water returns to boil.

15. 15

    Add 1 minute for each 1,000 feet above sea level.

16. 16

    Cool on rack.

17. 17

    Store in a cool, dry, dark place.