Grapefruit Marmalade No Pectin Recipe 455 Food

THREE FRUIT MARMALADE

Steps:

• Bring a large, covered pot of water to boil with the whole citrus fruit. This Cuisinart pot from Amazon is a decent size for the job. Boil the fruit until they are very tender and soft. The lemon will take about an hour, while the oranges take the full 2 hours. The grapefruit take about an hour and a half. Drain the fruit and let them cool slightly before proceeding.
• Place a cutting board inside a rimmed baking sheet (these Nordic Ware sheet pans from Amazon are great). This is to catch all the citrus juices! Slice each fruit in half to expose the seeds. Remove the seeds, then quarter each half. Remove the flesh and chop it up. Slice the peel finely (if you have the patience). Transfer the sliced peel, chopped fruit flesh and juices into a large pot (like this Cuisinart pot from Amazon).
• To the large pot of chopped fruit, add the sugar and the lemon juice. Clip on your thermometer (like this fast-reading digital thermometer from Thermoworks). Bring the mixture to a boil on medium-high, stirring with a wooden spoon or heatproof spatula (grab this spatula from Amazon). When the mixture is boiling, this is when you want to start monitoring the temperature. Boil the mixture, stirring constantly, until it reaches 220°F. When the marmalade reaches this temperature, slide the pan off the heat, and let it cool for 2 minutes, then give it a good stir. This is to ensure that your canned marmalade will have an even dispersion of peel/fruit.
• Divide the mixture between 5 sterilized jars (I prefer wide-mouth mason jars like these Ball jars on Amazon), leaving a headspace of 1/4 inch. If the 5th jar has a larger headspace, you are just going to have to eat it. Just kidding. Well, except that you can't can it, so that will be your jar to enjoy right away, storing it in the fridge. Wipe the rims of all the jars with a lightly moistened paper towel. Top each of the jars with a sterilized lid, and tighten the band until it is finger tight. The Ball canning kit on Amazon is key for this step and the next! Get it on Amazon
• Line a rimmed baking sheet with a large kitchen towel (these Nordic Ware sheet pans from Amazon are great). This will be the "cooling station" for the processed jars. To seal the jars, place them in a large pot, with a towel at the bottom to prevent them from rattling and cracking. Fill the pot with hot water so that the jars are completely immersed. Bring the pot of water to a boil with the lid on and once the boiling point has been reached, boil the jars for 5 minutes. Then take the pan off the heat, and let the jars stand in the pan for another 5 minutes. Finally, carefully remove the jars from the water bath and place them on the towel-lined baking sheet. You will hear a popping sound soon after, a good sign that the vacuum seal is proper. Let the jars cool, untouched, for 24 hours before putting them away.

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:

• 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 MARMALADE NO PECTIN RECIPE - (4.5/5)

Steps:

• 1.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. 2.Cut the ends off the zested grapefruits and then, 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 from the membrane holding the sections together. See How to Section Citrus for pictures if you've never done this before. 3.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. 4.Combine the zest, fruit, juice, 4 cups of water, and sugar in a large heavy pot and bring to a boil. 5.Meanwhile, lay a double layer of cheesecloth in a medium bowl and 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. 6.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 canning kettle water boils, use it to sterilize the jars and lids. 7.Bring marmalade to 220°F and hold it there for 5 minutes. Be patient, this can take quite awhile. 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. 8.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. 9.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. 10.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). Marmalade will keep a really long time. It is all sugar. Opened marmalade needs to be in the fridge, but unless you use a dirty spoon in the jar, it seems to last for approximately forever, although officially people say 6 to 12 months.

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.

ORANGE-GRAPEFRUIT MARMALADE WITH GINGER

Steps:

• Cut fruit in half, squeeze out juice and pulp, discard seeds. The volume of this should be approximately 4 cups. Remove zest, this should yield approximately 1/2 cup. Transfer juice, pulp and zest to a large glass bowl. Cover and refrigerate for 24 hours. This helps the peel to soften.
• After soaking, put the citrus in a large stockpot. Add 6 cups of water, simmer for 1 1/2 hours. A sample of the peel should feel quite tender if rubbed between fingers. Add sugar and ginger. Bring to a boil, stirring constantly with a wooden spoon. Boil hard for 20 minutes until sugar is dissolved and mixture is thickened. If the mixture foams up, add a pat of butter and the froth will subside.
• Test for jell-point: drop a small amount of hot marmalade on a chilled plate. Return to the freezer for 1 minute. If surface forms a skin, it has reached jelling point, if still syrupy, continue cooking and test again in 5 minutes.
• Remove from heat, stir in pectin. Cool for 15 minutes, spoon into half-pint sterilized jars leaving 1/4-inch headspace and seal.
• ** Recipe Note: Traditionally the citrus seeds and pith are enclosed in a nylon bag and boiled along with the juice/pulp. This releases the natural pectin that is stored in that part of the orange. For time and ease, we eliminated that step and used store-bought fruit pectin. It worked very well.
• ***To sterilize the canning jars, wash the containers in hot, soapy water and rinse. Boil them in a large pot for 10 minutes. Keep the jars in hot water until ready to use to prevent the jars from cracking. Dry with paper towels before filling with marmalade. Once filled, put on lids and collar. Boil again for 10 minutes to seal the jars.

TART PINK GRAPEFRUIT MARMALADE

Steps:

• Peel grapefruit using a sharp knife. Slice the bitter white pith from the peel, leaving just a thin layer on the peel. Discard the pith. Cut the peel into thin (1/8 inches thick) slices and place in a medium bowl. (I found this easiest do do by cutting the peel in about 8 sections - I could then flatten it out and remove most of the white pith with my knife).
• Cut the grapefruit into sections, removing the membrane and seeds. Add the sections and any juice to the bowl. Stir in sugar. Cover and refrigerate for 24 hours - this is to tenderize the peel.
• Stir the orgeat and pectin into the bowl. Transfer to the bread pan fitted with the kneading paddle. Select the jam cycle and start.
• Scrape down the sides 5 and 10 minutes into the cycle.
• Transfer the marmalade to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated for 4 to 6 weeks.
• Note1: Orgeat syrup is an almond-flavored syrup. It is used in cocktails or to flavor coffees.
• Note2: This makes a tart, English-style marmalade. For a sweeter marmalade, increase the sugar to 2 cups and the orgeat to 1/3 cup.

ORANGE-GRAPEFRUIT MARMALADE

Steps:

• Remove peels from fruit and scrape off excess pith. Cut peels into fine strips.
• In saucepan, combine peels, baking soda and 1 1/2 cups water. Bring to boiling, cover and simmer 20 minutes.
• Meanwhile, remove white membrane from fruit and section, working over bowl to catch juices. Discard seeds.
• In 8-10 quart Dutch oven, combine sections, juice and undrained peel. Cover and simmer 10 minutes.
• Measure 3 cups cooked fruit mixture; add sugar and mix well.
• Bring to full rolling boil and boil, uncovered, 1 minute.
• Remove from heat, stir in liquid pectin and skim off foam with metal spoon. Stir and skim for 10 minutes.
• Pour into hot, sterilized jars and seal.