Prep time: 45 minutes
Cook time: 35 minutes plus time to can the marmalade
Recipe from Catherine Enfield, whose blog Munchie Musings (www.munchiemusings.net) is a partner with Sacramento Connect.
6 cups of water
6 cups of sugar or the equivalent (1 tablespoon of stevia equals 1 cup of sugar)
2/3 box of Sure-jell pectin (the small pink box for less or no sugar)
Use a serrated peeler to peel the zest, the outermost layer off of the oranges and grapefruit. Slice the zest into small, matchstick-size slices. Place the slices into a large pot. Slice and seed the kumquats. Slice them into rings or small slices to equal the other peel. Add them to the pot. Add the water and bring the pot to a low boil for 30 minutes to soften the peel.
Meanwhile, segment out the fruit of the oranges and grapefruit: Using a very sharp knife, cut off the top and bottom ends of the fruit. Now cut off the peel from top to bottom all around the fruit, enough so that you cut off the very outer layer of membrane. You should have a juicy fruit left in your hand. Very carefully cut down along the membrane of a fruit segment and repeat on the other side of the segment. Remove the segment from the membrane.
The peels should be done boiling. Place a sieve colander over a large bowl and drain the peels but catch the water that it was boiled in. You will need 4 cups of this flavored water for the marmalade.
Return the peel and the 4 cups of captured water back to your large pot. Add the fruit segments, sugar and pectin and mix well. Put back onto the stove and bring to a boil. Using a thermometer, get the marmalade to 220 degrees for at least 5 minutes. Remove from heat and use a hand blender to puree to desired consistency.
Immediately ladle into prepared jars and seal using proper sterile canning techniques.