- 2 medium-sized citrons
- 2 oranges
- 1 lemon
Peel citron and cut pulp into pieces. Quarter oranges and lemon and remove seeds and pithy parts. Put all these through food chopper using a medium blade. Measure pulp and for each cup add 1/2 cup sugar. Sprinkle sugar over pulp and let stand overnight. Next morning add just barely enough water to cover (1/2 to 1 cup) and boil until marmalade is thick and clear (about 1 hour). Stir to prevent scorching. While still hot, pour into hot sterilized jars and seal.
Check out our Citron Preserve Recipe!