Easy Instant Pot Grapefruit Marmalade Food

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.

EASY INSTANT POT GRAPEFRUIT MARMALADE

Steps:

• Pull out your mandoline and slice the grapefruit - or opt for thin slices by hand.
• Stack up the slices and cut them in half, and then in half again so they are in fourths.
• Place the slices in your Instant Pot, top with the star anise, and pour in the 1 1/2 C. water.
• Seal the Instant Pot and set the timer for manual (high) for 10 minutes.
• When the pressure is up, allow the pressure to release naturally.
• Add the sugar and stir well to combine.
• Push the saute button and using your thermometer, cook until the marmalade reaches 215 degrees - at this point it will be very very thin.
• Push OFF on saute and let it cool a few minutes.
• Spoon/ladle into canning jars or use a canning funnel and seal the jars tight.
• Place the jars in your water bath canner bring the canner to a rolling boil - once at a rolling boil, preserve for 10 minutes. Remove from the water bath canner and set aside.
• As they cool you should hear a "pop" (pushing down on the lids they should be sealed and not have any give).

QUICK GRAPEFRUIT MARMALADE

Steps:

• Slice the grapefruit very very thinly with a sharp knife, into flat slices. then cut these into strips, and cut the strips into smaller bits. Keep all the juice that flows out, if it's a juicy grapefruit.
• Bring 6 cups of water to a boil, and then add the grapefruit slices and juice.
• Keep at a low boil, adding the sugar. Continue boiling for quite some time (20-30 minutes), until it begins getting thicker.
• The tricky part is knowing when to stop boiling. If you wait too long, it will become too thick when it cools. The important thing to know is it thickens a bit when cooling, so you have to stop it before it reaches the desired consistency. I put a porcelain dish in the fridge, then pour a little onto the dish - if it congeals a little, then it's ready.
• Before you bottle it, eat it with bread while it's still warm - it's delicious!
• Pour in any clean bottle, and refrigerate.

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 AND GRENADINE MARMALADE

Steps:

• Using vegetable peeler, remove peel from 2 grapefruits (coloured part only) in long strips.
• Cut peel into fine julienne.
• Add peel to large pot of boiling water and cook 5 minutes.
• Drain, rinse under cold water, and drain again.
• Peel remaining grapefruit.
• Remove white pith from all the grapefruits.
• Working over large bowl to catch juice, cut between membrane of grapefruits with small sharp knife to release segments.
• Mix segments with grapefruit juice.
• Mix in lemon juice.
• Combine grapefruit mixture and 6 cups water in heavy, medium saucepan.
• Boil 30 minutes.
• Add sugar and peel and stir until sugar dissolves. (add optional ginger, if using, at this point).
• Continue boiling about 30 minutes, stirring frequently and reducing heat if necessary to prevent sticking.
• Check the marmalade at this point.
• Drop 1 tblsp of marmalade onto a chilled saucer and put in freezer.
• If it wrinkles when pushed after 2 minutes of cooling, then it is done.
• Mix in grenadine.
• Spoon hot marmalade into hot, sterilized jars, wiping rim of jar clean.
• Seal tightly.
• Cool to room temperature and refrigerate for up to 3 months.