Homemade marmalade is simple to make in your microwave, says Sherri. She makes small batches throughout citrus season, and finds that it keeps in the fridge just fine.
Here’s her technique, which works equally well for oranges, grapefruit, limes, lemons, or any combination (it’s especially good with Meyer lemons or blood oranges).
Wash and chop 8 oz of citrus fruit into 1/8-1/4” pieces, including peel and flesh, but removing ends and seeds. Place in a 2-quart microwave-safe glass bowl and add 8 oz sugar. Stir to blend. Microwave on high for about 8 minutes (depending on the power of your microwave), stirring occasionally, cooking until thickened. Pour into a clean glass jar, cool, and refrigerate. Makes about 12 oz.
NOTE: The yield of the recipe can be changed; just use equal weights of citrus and sugar.
Board Links: Citrus Marmalade for Pat Hammond & Enjilico