Blushing Grapefruit Marmalade Food

PINK GRAPEFRUIT MARMALADE

Steps:

• In a large pot, place the two grapefruit in just enough water to make them float freely.
• Bring to a boil, and let boil for two hours (add water from a kettle if too much boils away and the grapefruit touch the bottom).
• Drain the grapefruit, discard water and let fruit cool (or else you'll burn your hands!).
• Slice the grapefruit as finely as possible, and chop a bit. This is tedious, but not difficult. It doesn't have to be uniform.
• Chuck the grapefruit, sugars and lemon juice back into the pot, and dissolve the sugars on low heat.
• Bring to a boil and let bubble until you reach the jell point, about 15 minutes, give-or-take.
• If you like a smoother consistency, blitz in a blender for a bit until you like what you see.
• Ladle into clean, sterilized jars and process in a hot water bath for ten minutes.

GRAPEFRUIT MARMALADE

Steps:

• Using a vegetable peeler, peel away the orange portion of the peel from the grapefruit. Slice very finely into strips. Set aside about 1 cup of strips. Discard the rest.
• Cut away the ends and the white pith of the grapefruit. Segment the grapefruit. Then, remove the outer casing to each segment of the grape fruit to get into the "meat" of the segments. Do this over a large bowl, to catch any juice, and the meat of the grapefruit. Discard the white pith and the casing of the grapefruit segments. You will need about 4 cups of grapefruit segments (meat), and the juice. Discard the rest, or eat!
• In a large saucepan, add thinly sliced grapefruit peel, water, and baking soda. Bring to a boil, and then reduce to a simmer. Cover and stir occasionally for 20-30 minutes, or until the peel is softened.
• While the peel is simmering, bring one large stock pot to a boil with water, and begin to heat your sterile jars for processing.
• Add in the grapefruit juice and meat, and fresh ginger, (and candied ginger, if using) into the stock pot with the softened grapefruit peels. Simmer for 10 additional minutes. Measure 5 1/2 cups of this mixture. Discard the remaining.
• Pour the 5 1/2 cup mixture into a large stock pot. In a small bowl, or glass, stir together the powdered pectin, and 1/4 cup of the sugar. Stir this into the grapefruit mixture.
• Bring the mixture to a boil, stirring constantly. Stir in the remaining sugar quickly. Bring to a hard boil and stir for 1 minute.
• Ladle your sterile jars with marmalade, leaving 1/4″ of headspace. Wipe the rim of the jars, and seal with lid and screw band.
• Repeat this with all jars. Place back in water filled stock pot, and process jars for 5 minutes. (*Important* Start timing 5 minutes, once the water returns to a full boil*). Remove jars carefully and allow to cool on counter. If they *Pop*, they are sealed. Discard any jars that do not seal properly, or store in fridge and eat within one week.

GRAPEFRUIT MARMALADE

Steps:

• Gather the ingredients.
• Wash and dry the grapefruits.
• Use a sharp vegetable peeler or paring knife , remove the brightly colored zest (and only the brightly colored zest) from the grapefruit. Be sure to leave behind any and all of the white pith directly underneath, it is very bitter.
• Chop the resulting zest-bigger pieces for chunkier marmalade, ribbon-like strips for a more spreadable result. Set zest aside.
• Cut the ends off the zested grapefruits.
• Working with one fruit at a time, cut off the thick white pith from around each grapefruit.
• Working over a bowl to catch the juices, hold a fully peeled grapefruit, and use a sharp knife to cut out each section of the membrane holding the sections together.
• Squeeze any juice out of the membrane once you've cut out all the fruit.
• Set the membrane aside, along with any seeds. The pectin in these will help "set" the marmalade later.
• Combine the zest, fruit, juice, 4 cups of water and sugar in a large heavy pot and bring to a boil.
• Meanwhile, lay a double layer of cheesecloth in a medium bowl.
• Put membranes and seeds in the bowl.
• Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds.
• Add this " pectin bag " to the pot.
• While the mixture comes to a boil, put a canning kettle full of water on to boil if you're planning to can the marmalade.
• In any case, put a few small plates in the freezer to chill them. When the canning kettle water boils, use it to sterilize the jars and lids.
• Bring marmalade to 220 F and hold it there for 5 minutes. Be patient, this can take quite a while.
• Put a dollop of the mixture on a chilled plate, swirl the plate to spread the mixture a bit, and drag your finger through the mixture. A "set" mixture will hold a clean track behind your finger.
• Remove "pectin bag," squeezing any marmalade in it out and back into the pot before discarding the bag.
• Take marmalade off the heat and let sit 5 minutes.
• Set up clean jars next to the pot.
• Stir marmalade to distribute the zest evenly in the mixture.
• Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar.
• Put lids on the jars.
• If you're canning the marmalade, put the jars in the canning kettle and boil for 10 minutes. In any case, let jars cool to room temperature before putting in a cool dry cupboard (if you've hot water processed them) or the fridge (if you didn't hot water process).

ABSOLUTELY FAIL-PROOF EASY MARMALADE

Steps:

• Take the 6 citrus fruits and wash well, removing any blemishes.
• Cut into quarters, and place in a food processor.
• Chop until finely ground, skin and all.
• For an optional extra add some crystallized ginger.
• Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
• It splatters, so be careful.
• This quantity fills about 5 x 340 gram jars.
• Do not double the ingredients, rather make two batches.
• It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.

GRAPEFRUIT MARMALADE

Steps:

• Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
• Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.
• Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.
• Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.
• Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.
• Remove the marmalade from the heat when the freezer sample meets your desired consistency.
• Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

GRAPEFRUIT AND MANDARIN MARMALADE

Steps:

• First, you will need to peel the rind off of the lemon and grapefruits and thinly slice the rind into small strips. until you have around 2 cups of the rind.
• Place the rind in a saucepan along with 2-3 cups of water and bring to the boil then simmer for 10 minutes. This will help to soften the rind and make it less bitter. Once the rind has been simmering for 10 mins, discard the water and rinse.
• Peel the white bits (the pith) off of the citrus and break up the segments and place them in the saucepan, discarding any pips.
• Pour in 2.5 cups of water and the lemon juice and bring to the boil.
• Add the sugar and stir. Leave to simmer for around 45 minutes or until the marmalade has reduced and thickened.
• If you need to test whether your marmalade is thick enough, Pop a plate in the freezer for at least 20-30 minutes. Once you think that your Marmalade has reached its setting point or has thickened, spoon some of the Marmalade on to the plate and tilt it vertically so the Marmalade runs. You are aiming for the marmalade to be running down the plate slowly... not a runny mess.
• Once the marmalade is ready, leave it to cool slightly before pouring it into the sterilised glass jars.