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.
PINK GRAPEFRUIT & CRANBERRY MARMALADE
A great spread that is both tart and sweet.
Provided by Deborah
Categories Canning & Preserving
Number Of Ingredients 4
Steps:
- To prepare the grapefruits, use a sharp knife or peeler to remove the peel from your grapefruits, trying to cut just the peel and not the white pitch.
- Thinly slice the rind into very thin strips.
- Use a sharp knife to cut off the white pitch from the grapefruit, and then cut into sections.
- Loosen the flesh from the membranes and chop, discarding seeds and thick membranes.
- In a saucepan, add the grapefruit rind and flesh with the water and bring to a boil and cook for 30 minutes or until the peel has softened.
- Add the sugar and cranberries and bring to a boil.
- Reduce the heat and then cook over a slow boil, stirring often until the mixture has thickened.
- Pour the marmalade into hot sterilized jars with lids.
- Store in a cool, dark place for up to one year.
PINK GRAPEFRUIT MARGARITAS
Steps:
- If you like a salt rim on the glasses, rub the lime around the edge of the glass and then dip the rim of each glass lightly in a plate of kosher salt. Set aside to dry.
- Combine the grapefruit juice, lime juice, orange liqueur, and ice in a blender and puree until smooth. Pour into a large pitcher and stir in the tequila. If youre not serving the margaritas in salted glasses, stir 1/4 teaspoon of salt into the pitcher of margaritas. Believe me, it will make a difference!
- Serve ice cold.
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
PINK GRAPEFRUIT AND POMEGRANATE MARMALADE
Yahoo Group Files. NOTE: The marmalade is best served after resting for 1 week. You can change the way the rind is prepared in this recipe. You can slice it as thin or as thick as you like to suit your taste.
Provided by dicentra
Categories Citrus
Time 45m
Yield 3 pints
Number Of Ingredients 5
Steps:
- Using a paring knife or vegetable peeler, remove peel from the grapefruit in large strips than thinly slice it to make 1/4 cup. (try not to get too much pith with it, it can make it bitter).
- In a small saucepan, combine peel and water. Bring to a boil over high
- heat then reduce the heat and simmer, covered, for 15 to 20 minutes or
- until the peel is softened. Set aside.
- Remove and discard any remaining peel and pith from grapefruit. Finely chop grapefruit, discarding seeds and any connective membranes.
- Measure to make 3 cups, including juices.
- In a large nonreactive saucepan, combine grapefruit, cooked peel with liquid and pomegranate juice.
- Bring to a full boil over high heat, reduce heat and simmer for 5 minutes, stirring occasionally.
- Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly.
- Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve the sugar. Boil hard for 1 minute.
- Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating rind. Ladle into prepared jars leaving a 1/4" headspace.
- Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 1310.8, Fat 0.4, SaturatedFat 0.1, Sodium 30.1, Carbohydrate 339.1, Fiber 5.2, Sugar 316.7, Protein 1.9
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