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
GRAPEFRUIT MARMALADE
It's easy to make uniquely sweet-yet-bitter homemade grapefruit marmalade with this simple, delicious recipe.
Provided by Molly Watson
Categories Breakfast Brunch Condiment Jam / Jelly
Time 1h45m
Number Of Ingredients 3
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).
Nutrition Facts : Calories 58 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 14 g, Fat 0 g, ServingSize 3 pint jars (96 servings), UnsaturatedFat 0 g
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.
GRAPEFRUIT MARMALADE WITH VANILLA AND ANISE
The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.
Provided by Chris Morocco
Categories Bon Appétit Breakfast Condiment Condiment/Spread Jam or Jelly Grapefruit Anise Vanilla Lemon Juice
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Using a sharp knife, remove peel and white pith from 1 grapefruit and thinly slice. Remove peel and white pith from remaining grapefruit and discard (you won't want all of the peel and pith in the marmalade). Slice flesh of both grapefruits into rounds; remove any seeds.
- Combine sliced peel, grapefruit, and star anise in a large saucepan; scrape in seeds from vanilla bean and add pod. Toss to combine; pour in 4 cups water and bring mixture to a boil. Reduce heat and gently simmer until reduced by three-quarters, about 1 1/2 hours. Add sugar, return to a simmer, and cook until mixture is thickened and juices are syrupy (mixture will set up when a small amount is spooned onto a cold plate), 1-1 1/2 hours longer.
- Let marmalade cool slightly, then stir in lemon juice. Spoon into clean jars and let cool.
- Do Ahead
- Marmalade can be made 2 months ahead. Cover and chill.
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.
QUICK GRAPEFRUIT MARMALADE
A quick recipe for one bottle of marmelade, I use it to avoid canning - just put it in any bottle and refrigerate after making. It's best when it's first made though, and still warm. I like my marmelade tart - if you find it's too sour for your tastes, just use more sugar. Note: you don't need any gelatin, there's plenty of natural gelatin in the peel of all citrus fruits.
Provided by FusionCat
Categories Breakfast
Time 50m
Yield 1 bottle
Number Of Ingredients 4
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.
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