PINK GRAPEFRUIT MARMALADE
I'm new to canning, so when I find a recipe that doesn't involve pectin or cheesecloth, I'm happy. This is another Nigella Lawson recipe, only slightly altered by me. I like really bitter and rich marmalade. If you don't, just use 1 kg of white sugar and halve the lemon juice.
Provided by CookingTimeForMe
Categories Citrus
Time 3h
Yield 1 liter, 10 serving(s)
Number Of Ingredients 4
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
Zing up breakfasts and bakes with this foolproof pink grapefruit marmalade. Follow the rules and you'll get it right every time
Provided by Adam Bush
Time 3h
Yield Makes 6 x 250ml jars
Number Of Ingredients 4
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.
Nutrition Facts : Calories 41 calories, Carbohydrate 10.2 grams carbohydrates, Sugar 10 grams sugar
GRAPEFRUIT MARMALADE
If you don't have canning jars, store the marmalade in the refrigerator but serve it within 3 weeks. And, depending on how much marmalade you will use in 3 weeks, you may want to cut the recipe in half as well. Yield is 4 half-pint jars, or 4 cups.
Provided by Christine Cushing
Categories breakfast,brunch,Citrus,fruit,quick and easy,side,vegan,vegetarian
Yield 4 servings
Number Of Ingredients 4
Steps:
- Peel grapefruit and lemon and cut away 1/2 pith from rind. Cut rind into slivers. Chop the fruit and reserve, along with any juice.
- In an 8-quart non-reactive heavy pot, simmer rind, chopped fruit, reserved juice, water and sugar uncovered on low heat, 10 minutes.
- Pour into a large heatproof glass bowl and let stand, covered, in a cool place overnight.
- Return grapefruit mixture to a pot, and heat on medium-high heat until a sugar thermometer registers 220 degrees F, about 20 to 25 minutes.
- Remove from heat, skim off the foam and ladle into sterilized half-pint canning jars, leaving 1/4-inch space at the top
- Wipe rims, seal jars and process in a boiling water bath for 15 minutes.
- Store in a cool, dark place.
ASIAN MARMALADE
Provided by Jamie Oliver
Time 17m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Scrunch the whole lot together in a bowl and coat over your chosen meat. Also works brilliantly with fish.;
GRAPEFRUIT MARMALADE
Ruby red grapefruit and sugar is all you need to make a slightly bitter, sweet, and tangy marmalade. Try this on toast or, for a twist, use it in any recipe calling requiring orange jam or marmalade. I have used it on meatballs and chicken wings with delicious results. Make sure you use organic grapefruit to ensure an edible zest.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT55m
Yield 10
Number Of Ingredients 2
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.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 71.1 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.8 g, Sugar 67.1 g
ULTIMATE SEVILLE ORANGE MARMALADE
The original, and classic, English marmalade, as made famous by Paddington Bear
Provided by Good Food team
Categories Breakfast, Condiment
Time 4h
Yield Makes about 4.5kg/10lb
Number Of Ingredients 3
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.
ABSOLUTELY FAIL-PROOF EASY MARMALADE
This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.
Provided by Mirj2338
Categories Lemon
Time 30m
Yield 5 jars
Number Of Ingredients 2
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.
RUBY-RED GRAPEFRUIT MARMALADE
Found this recipe in a library book. I like it and don't want to lose it, so I'm posting it here, in my cookbook. :) Enjoy.
Provided by tawnis wohlers
Categories Other Sauces
Time 1h10m
Number Of Ingredients 4
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.
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