Grapefruit Marmalade Recipe Mary Berry 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.

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.

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.

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.

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.

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.

ORANGE AND GRAPEFRUIT MARMALADE

Steps:

• Place a saucer in the fridge (it's used to test the setting point, and needs to be cold). Take a large pan and put it on the hob on a high heat, add to this your 2 litres of water. Wash your oranges and grapefruit carefully under the cold tap (it should be unwaxed fruit you use). When the pan is boiling turn it down to a simmer and put the fruit in. Let it simmer away until the fruit is really soft - this will take between 10 and 20 minutes (roughly), depending on the size and ripeness of the fruit. Take them out of the pan and allow to cool, keep the poaching liquid. Chop each fruit in half, scoop out the flesh and put it in a sieve over a bowl. Remove the root of the stem (the little bit where the oranges were attached to the tree) and then slice. The thickness is up to you, based on how you like your marmalade, mine is probably a medium cut. You may need to half some of your slices so they're not too long when it comes to spreading them on your toast. Take about 500ml of the liquid out of the pan (so there is roughly 1.5 litres remaining) and then bring the pan back to a simmer. Add in about a third of the sugar, stirring to dissolve, then repeat twice more until all the sugar dissolves in the pan. Take your peels and return them to the pot. Pour in the juices from the bowl and add to the pot then place your sieve of citrus flesh over the pan. Mine went into the water by about 2-3cm, if yours doesn't reach you can put it in a muslin bag or a very, very clean dish towel (that you don't mind ruining). Stir everything together and turn up the heat so the pan starts reducing down. Let it bubble away (you need to watch it so that it doesn't boil over) and let your kitchen slowly fill with a delicious aroma of oranges, grapefruit and hot sugar. If you are using the sieve method, lift it up and press the juices out a few times and only leave it over the top for about 10 minutes. Once it's boiling wash your jars in hot soapy water, rinse thoroughly (no one likes soapy marmalade), then put in the oven at about 80 C to sterilise. Make sure to skim off any scum that comes to the top of the pan and remember to stir every so often to make sure the fruit is evenly distributed. The length of time it will take to boil down will vary between pans and volumes of water involved, but it should take somewhere between 25-40 minutes to reach the point where it feels much thicker as you're stirring it. At this point take your saucer from the fridge and drop about a teaspoon (or so) worth of the mix onto the cold plate. Leave it for about 20 seconds and then run your finger through the middle. If the mixture wrinkles around your finger turn off the heat, if it remains runny leave to boil for another few minutes. Once ready, place your jars on a cooling rack beside the hob. Hold the jar with an oven mitt or similar and using a large spoon carefully fill the jars with marmalade. Fill them virtually to the top and place a small circle of greaseproof paper in the top (get it ready-cut, I would say). Leave for ten minutes and then seal on the lids.