Triple Citrus Marmalade

YOU GUYS.

It’s citrus season! Perhaps the only redeeming quality of these frigid winter months.

We may be completely iced in for 3 1/2 more days at this rate, but rather than see this confinement as a sentence, I see it as an opportunity. To make more marmalade, that is. I mean, if I have to endure this wretched ice-pocalypse, I might as well get some marmalade out of the deal.

Besides, citrus season doesn’t last long, so we may as well revel in it while it lasts. (Though winter, on the other hand, WILL IT EVER END?)

I’ll admit, I may have gotten a little carried away at the grocery store (last week when I could actually GET to the grocery store, I mean). When faced with all that delicious citrus tempting me from the produce aisle, do you blame me for not being able to decide? The blood oranges were looking oh-so-lovely (they’ve always been my favorite), but oooh, look at those pretty Cara Cara oranges, I don’t think I’ve tried those before! And of course I must stock up on Meyer lemons too, just in case.

Once again, my indecision was decisive, giving me no choice but to combine all my impulse purchases into this gorgeous triple citrus marmalade the color of the richest red sunset you’ve ever seen. I mean, really, who says marmalade has to be just one fruit? Why not combine the best of them all, the mild tartness of the Meyer lemon, the color and sweetness of the blood orange, and the gorgeous grapefruit flesh of the Cara Cara, into one singular inspiring marmalade: the one marmalade to rule them all.

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