Grapefruit Marmalade Recipe Jamie Oliver 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.

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:

• 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).

GRAPEFRUIT MARMALADE

Steps:

• Cut all the grapefruits in half and squeeze the juice from each through a fine sieve into a bowl and reserve, keeping any pips. Cut the grapefruit halves again into quarters and, if the pith is very thick, carefully remove some until the rind is ½cm-1cm thick. Put any trimmed pith and pips into a clean muslin cloth and seal tightly with string or a rubber band to make a bag.
• Slice the remaining grapefruit rind into 1-2mm slices. Put the sliced rind and muslin into a large pan with 1.5 litres of water, bring to the boil and simmer very gently for 2 hours until nearly all of the water has evaporated.
• Remove the muslin bag from the pan and use a pair of tongs to squeeze out the pectin-rich liquid back into the pan with the rind. Put a small clean plate in the freezer.
• Pour the sugars and the reserved grapefruit juice into the pan and bring back to a gentle simmer to dissolve the sugar. Put a sugar thermometer into the pan, turn up the heat and boil for 15-20 minutes, stirring regularly to avoid it catching, until it reaches 105C.
• Remove the plate from the freezer and spoon a little of the marmalade onto the plate. Gently push the marmalade with the back of a spoon - if it's at the right setting point, a rippled skin will appear on the top. If no ripple appears, return the plate to the freezer, boil the marmalade for another 5 minutes, then try again. Repeat until necessary.
• Stir the lemon juice through the marmalade and pour into sterilised jars and seal. It will keep in the fridge for 6 months.

MARMALADE CAKE

Steps:

• Preheat the oven to 180ºC/gas 4. Grease the base and sides of a 23cm loose-bottomed cake tin.
• Thinly slice 2 of the oranges. Sprinkle the base of the cake tin with demerara sugar, then arrange the orange slices over the base in a slightly overlapping layer.
• Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade, followed by the eggs.
• Fold in the flour, ground almonds and a pinch of sea salt. Finely grate in the zest from the remaining oranges, and squeeze in all the juice and fold through.
• Carefully pour the cake batter into the tin. Place in the oven and bake for about 50 minutes, or until golden and firm to touch.
• Remove from the oven and allow to stand for a few minutes. Very carefully, while it's still slightly warm, turn out the cake onto a serving plate.
• Prick holes in the cake with a skewer. Make a glaze by warming the rest of the marmalade in a pan with a little water. Spoon this over the cake.
• Serve warm or at room temperature with yoghurt, cream or ice cream.

RUBY-RED GRAPEFRUIT MARMALADE

Steps:

• 1. remove thin outer rind of grapefruit and lemons with a vegetable peeler and slice thin using scissors or a sharp knife. Or use a zester. Place rind and water in a large stainless steel or enamel saucepan. Bring to a boil over high heat; cover, reduce heat and boil gently for 20 minutes.
• 2. Remove and discard remaining white rind and seeds from fruit. Finely chop pulp in a food processor or blender and add to saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 10 minutes, stirring frequently.
• 3. Add sugar to fruit. Return to a boil over high heat and boil rapidly, uncovered until mixture will for a gel (using the ball blue canning method for testing), about 30 minutes, stirring frequently. Remove from heat.
• 4. Ladel into hot jars and process for 10 minutes, or longer depending on your elevation.

ULTIMATE SEVILLE ORANGE MARMALADE

Steps:

• Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water - if it does not cover the fruit, use a smaller pan. If necessary weight the oranges with a heat-proof plate to keep them submerged. Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork.
• Warm half the sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return cooking liquid to the pan. Allow oranges to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan. Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - it is high in pectin so gives marmalade a good set.
• Pour half this liquid into a preserving pan. Cut the peel, with a sharp knife, into fine shreds. Add half the peel to the liquid in the preserving pan with the warm sugar. Stir over a low heat until all the sugar has dissolved, for about 10 minutes, then bring to the boil and bubble rapidly for 15- 25 minutes until setting point is reached.
• Take pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle; then pot in sterilised jars, seal and label. Repeat from step 3 for second batch, warming the other half of the sugar first.

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.

SMALL-BATCH GRAPEFRUIT JAM

Steps:

• Place a saucer in your freezer for the wrinkle test, before you begin.
• Prepare the grapefruit: Cut off the top and bottom of a grapefruit and sit flat on a cutting board. Using a sharp knife and starting from the top, cut off the peel along the sides, working your way around until it is all removed. Turn grapefruit over and remove any remaining peel. You should not have any peel or pith left on the fruit.
• While holding the grapefruit over a large bowl, cut between the membranes of the fruit to remove a grapefruit slice. Continue to remove all the slices and give it a gentle squeeze to remove a bit of the juice. Repeat with all the grapefruits.
• Cook the jam: Add the grapefruit and juice to a large, non-reactive, heavy bottomed pot. Add the sugar and stir well to combine. Bring the mixture to a boil, over high heat, stirring regularly until the sugar dissolves. Once the mixture reaches a steady rolling boil, allow to continue boiling, testing regularly with the "wrinkle test", until it's set. It will take about 10-15 minutes. You can also monitor using a thermometer. The jam will set somewhere around 220° F., but the exact temperature will vary a bit, depending on your altitude, so verify setting with the wrinkle test.
• Ladle jam into small jars. Cover and refrigerate to use in the short term. Jam will keep several months in the fridge. (*As it is not properly "canned", do not store at room temperature).

GRAPEFRUIT MARMALADE

Steps:

• Sterilise the jars you'll be using to store the marmalade.Choose glass jars with an airtight, metal lid and ensure they have been washed in the dishwasher or by hand in hot soapy water then rinsed well.Check that the metal lids do not have rubber inserts. (See Note 9)Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
• Place 2 saucers or small plates in the freezer, ready to check for the setting point of your marmalade.Thoroughly wash the grapefruit and lemon. Remove each end of the grapefruit to get rid of excess pith. Remove each end of the lemon. Cut the grapefruit and lemon into quarters length ways. Holding two of the quarters together, slice as thinly as possible and remove any seeds.
• Place the citrus slices in a non-reactive bowl. See Note 4. Add the 6 cups of water, cover the bowl and leave the fruit to stand overnight, up to 24 hours. If your bowl is not large enough to accommodate all the water, add what you can and add the remainder the following day. It's best to make a note of what you have added.The following day, place the fruit and water into a very large, non-reactive saucepan. - See Note 5.
• Over medium-high heat, bring the fruit and water to the boil. Rapidly boil for approximately 15 minutes or until the peel is tender, stirring occasionally with a long-handled wooden spoon - See Note 6.
• Add the sugar and stir well to dissolve it. After dissolving the sugar, return the fruit to the boil, stirring occasionally. Continue to stir until the marmalade reaches setting point - I start to check at about 10 minutes. When the very aggressive bubbles subside to a slower, gentler boil, that's an indication that your marmalade may have reached setting point - See Note 7.Remove from the heat to conduct the wrinkle test. If not set, continue to boil for another 1 minute and then test again.
• To test for setting point, I use the "wrinkle" test. Take one of your saucers from the freezer and pour a small amount of marmalade onto it. Let it cool for a minute then push against the marmalade with the tip of your finger. If the surface wrinkles slightly, it means setting point has been reached.Alternatively, if you are not confident checking this way or are not experienced at making marmalade, you can use the fail-safe method of using a jam/candy thermometer which you clip to the side of your saucepan. When attaching your thermometer, make sure that the base is not touching the bottom of the saucepan. Your marmalade has reached setting point when the temperature reaches 104.5 degree C or 220 degrees F. (Taking it much higher than this will result in the marmalade being overboiled, the pectin being destroyed, and therefore, your marmalade will not set.)At this time, your marmalade will look very liquidy - it can take 24-48 hours to completely cool and set.Please note, this recipe will produce marmalade which has a soft set; it will not be as firm as many commercial varieties which often contain additives.
• Take the mixture off the heat. If there is any scum on the marmalade, add a teaspoon of butter and stir; that should settle the scum.
• Let the marmalade stand for about 10 minutes to allow the fruit to settle. If you bottle it immediately, the fruit will not be evenly distributed but will settle at the top of the jar.
• Remove your jars from the oven and carefully ladle the marmalade into the heated, sterilised jars. The jars should be filled as full as possible to minimise the amount of air between the marmalade and the lid. The marmalade should not touch the lid. Seal tight once filled with marmalade. See Note 8You need to be very careful. Splashing yourself with hot marmalade will result in a very serious burn. I suggest you have clothing with long sleeves and ensure that you do not have children nearby.

ASIAN MARMALADE

Steps:

• Scrunch the whole lot together in a bowl and coat over your chosen meat. Also works brilliantly with fish.;

THREE FRUIT MARMALADE

Steps:

• Scrub fruit, place in a large bowl, and cover with boiling water. Let stand 2 minutes, then drain. Remove peel in thin slices with a zester, or cut off with a sharp knife into thicker pieces, as desired. Tie peel in a piece of cheesecloth; set aside.
• Chop remaining pith and fruit into small pieces. You can do this with a food processor, but do not puree.
• Combine chopped fruit, cheesecloth bag, and water in a 4-quart stainless-steel pan. Cover, and simmer 1 1/2 hours over low heat, until reduced by almost half. Remove cheesecloth bag, and set aside.
• Strain contents of pan, pressing to extract liquid. Discard solids, and return liquid to pan. Add sugar and dissolve over low heat. Bring to a boil. Add peel from cheesecloth, and simmer over medium heat, until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon, 10 to 30 minutes.
• Store the marmalade in jars in the refrigerator for up to 4 weeks.