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 TART WITH EDAMAME ICE CREAM AND BLACK SESAME SEEDS
Provided by Sam Mason
Categories Fruit Juice Dessert Bake Frozen Dessert Grapefruit Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- For pink grapefruit marmalade:
- Cook rind in heavy medium saucepan of boiling water 1 minute; drain. Bring more water to boil in same pan; add rind, boil 1 minute, and drain. Repeat 3 more times (for total of 5 times).
- Combine blanched rind, sugar, grapefruit juice, and star anise in same medium saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low and simmer until mixture is almost dry, stirring occasionally, about 18 minutes. Discard star anise. Transfer mixture to mini processor and puree until smooth. Transfer marmalade to small bowl. DO AHEAD: Can be made 2 weeks ahead. Cover and chill.
- For pastries:
- Blend flour, powdered sugar, and salt in processor 5 seconds. Add butter; using on/off turns, cut in butter until fine meal forms. Add whipping cream; blend until moist clumps form. Shape dough into thin square; wrap and chill 30 minutes.
- Line small baking sheet with parchment paper. Roll out dough on lightly floured surface to 1/8-inch-thick square, trimming if necessary. Cut six 3x2-inch rectangles; transfer to prepared sheet. Cover and chill at least 30 minutes and up to 1 day.
- Preheat oven to 350°F. Bake pastries uncovered until pale golden but brown at edges, about 12 minutes. Cool pastries on sheet.
- For grapefruit:
- Preheat oven to 250°F. Line large rimmed baking sheet with parchment paper. Cut top and bottom 1/2 inch off each grapefruit. Stand each on 1 flat end. Following contour of fruit, cut off all peel and white pith. Working over bowl, cut grapefruits between membranes, releasing segments into bowl.
- Drain grapefruit segments well. Arrange segments, on sides and spaced apart, on prepared sheet. Bake segments until dry to touch but still moist inside, about 1 hour. Cool on sheet.
- Spread 1 tablespoon marmalade on each pastry. Place pastries on plates. Arrange 3 grapefruit segments on each. Scoop Edamame Ice Cream alongside, garnish with celery leaves, and sprinkle lightly with sesame seeds.
- *A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
RHUBARB MARMALADE
A delicious marmalade made with rhubarb and citrus undertones. Perfect on biscuits, scones, and toast.
Provided by My Island Bistro Kitchen
Categories Breakfast
Number Of Ingredients 5
Steps:
- Wash the orange, grapefruit, and lemon well.
- Peel orange, grapefruit, and lemon. Chop the pulp, remove and discard any seeds, and place pulp in bowl. Scrape the pith from the fruit peelings and discard. Chop the peel into small pieces. Set aside.
- In a large pot, place the rhubarb and sugar. Add the citrus pulp and peel. Bring to a boil over medium high temperature, stirring to prevent scorching. Immediately lower the temperature and cook, uncovered, at a slow gentle boil until mixture thickens and reaches a sustained temperature of 217°F on a candy thermometer (see Note below for alternative testing method). Stir mixture regularly to prevent scorching. Be patient, this can take an hour or so. The marmalade may be cooked to a temperature of 220°F but it will be a thicker marmalade and less pliable to spread than if it is cooked to 217°F.
- While the marmalade is cooking, fill a large pot of water, about ¾ full. Place 7 half-pint jars, upright, into the water. Ensure the jars are fully submerged, each jar filled with water, and that the water is at least an inch over the tops of the jars. Cover, bring to a boil, and boil for 10 minutes. Turn off heat and leave the jars in the hot water while the marmalade finishes cooking.
- Meanwhile, fill the hot water canner about one-third to one-half full of water. Cover and bring to a boil to have it ready for the filled jars.
- When the marmalade is cooked, use a jar lifter to remove the hot jars from the water. Using a canning funnel, pour marmalade into sterilized jars, leaving about ¼" headroom in each jar. Wipe the jar rims with a clean cloth. Seal jars with heated lids and fingertip-tightened ring bands.
- Place jars in hot water bath wire basket, ensuring jars do not touch each other or fall over. Carefully lower basket into canner of hot water. Ensure the water level is at least 1" above the tops of jars, adding more boiling water as necessary. Cover with canner lid. Increase the heat to return the water to a rolling boil then decrease the heat to just keep the water at a rolling boil but not boiling over. Process half-pint jars in the hot water bath for 10 minutes, adjusting time for altitude. Start timing the processing from the point where a full rolling boil is reached after basket of jars has been added to the canner. At the end of the processing time, turn off heat and remove canner lid. Wait 4-5 minutes, until the water stops boiling then, using a jar lifter, carefully remove the jars, one at a time, and transfer them to a wire rack to cool completely. Listen for the "pop" or "ping" sound as the bottles seal over the next few minutes or hours. The lids of properly sealed jars will curve downward. Let jars rest, undisturbed, on wire rack for 12 hours. Store in cool, dark place. Refrigerate marmalade once opened.
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.
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
TART PINK GRAPEFRUIT MARMALADE
A very tasty marmalade that is relatively light on sugar. From Cuisinart. Preparation time does not include overnight chilling .
Provided by duonyte
Categories Citrus
Time 2h25m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Peel grapefruit using a sharp knife. Slice the bitter white pith from the peel, leaving just a thin layer on the peel. Discard the pith. Cut the peel into thin (1/8 inches thick) slices and place in a medium bowl. (I found this easiest do do by cutting the peel in about 8 sections - I could then flatten it out and remove most of the white pith with my knife).
- Cut the grapefruit into sections, removing the membrane and seeds. Add the sections and any juice to the bowl. Stir in sugar. Cover and refrigerate for 24 hours - this is to tenderize the peel.
- Stir the orgeat and pectin into the bowl. Transfer to the bread pan fitted with the kneading paddle. Select the jam cycle and start.
- Scrape down the sides 5 and 10 minutes into the cycle.
- Transfer the marmalade to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated for 4 to 6 weeks.
- Note1: Orgeat syrup is an almond-flavored syrup. It is used in cocktails or to flavor coffees.
- Note2: This makes a tart, English-style marmalade. For a sweeter marmalade, increase the sugar to 2 cups and the orgeat to 1/3 cup.
Nutrition Facts : Calories 557, Fat 0.6, SaturatedFat 0.1, Sodium 34.2, Carbohydrate 144.2, Fiber 7.5, Sugar 114.8, Protein 3
GRAPEFRUIT AND MANDARIN MARMALADE
Juicy, sweet, tangy and unique in flavour, this Pink Grapefruit and Mandarin marmalade uses a trio of citrus fruits that compliment each other. Pectin free
Provided by Emily
Categories Sweets
Time 1h45m
Number Of Ingredients 2
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.
Nutrition Facts : Calories 70 calories, Sugar 16.3 g, Sodium 1.1 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 18 g, Fiber 0.9 g, Protein 0.3 g, Cholesterol 0 mg
GRAPEFRUIT MARMALADE
If you enjoy making your own condiments from seasonal produce, this soft set Grapefruit Marmalade is for you. Marmalade is a favoured preserve on many breakfast tables. It is easy to appreciate that this zesty, tangy preserve is a great way to start the day.
Provided by Alexandra
Categories Condiments
Time 13h
Number Of Ingredients 4
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.
Nutrition Facts : Calories 715 kcal, Carbohydrate 185 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 1 g, Sugar 182 g, ServingSize 1 serving
More about "tart pink grapefruit marmalade food"
RECIPE: PINK GRAPEFRUIT MARMALADE AND THE LAVENDER ...
From lavenderandlovage.com
Reviews 23Cook Time 2 hours, 10 minutesCuisine BritishCategory Breakfast , Condiment , Side Dish
PINK GRAPEFRUIT MARMALADE RECIP - DAVID LEBOVITZ
From davidlebovitz.com
PINK GRAPEFRUIT MARMALADE - WE ARE TATE AND LYLE SUGARS
From wearetateandlylesugars.com
PINK GRAPEFRUIT MARMALADE - OKAWARI SHITENE COOKING
From okawarishitenecooking.com
Cuisine EuropeanTotal Time 14 hrs 50 minsCategory Marmalade
- Wash and scrub the grapefruit and cut in half. Squeeze out the juice and set aside. Remove the rest of the fruit with a spoon and slice the peel to thin, medium or thick strips.
- Put the sliced peel and grapefruit juice in a bowl and add water. Cover the bowl with a cling film and leave to soak overnight.
- The following day pour the content of the bowl to a larger pan. Bring to the boil, then cover with a lid and simmer over low heat until peel is tender. It will take 1.5 to 2 hours and the amount of liquid in the pot should be about 1/3.
- Add sugar and lemon juice and stir until the sugar has dissolved. Bring it to a boil, then cook over medium high heat until it reaches the setting point.
WONDERFULLY TART GRAPEFRUIT MARMALADE - HOMESPUN OASIS
From homespunoasis.com
Estimated Reading Time 2 mins
OUR MOST GLORIOUS GRAPEFRUIT RECIPES - MARTHA STEWART
From marthastewart.com
Estimated Reading Time 5 mins
GRAPEFRUIT VERMOUTH MARMALADE - DAVID LEBOVITZ
From davidlebovitz.com
Servings 1.25Estimated Reading Time 5 mins
PINK GRAPEFRUIT AND POMEGRANATE MARMALADE – SHEILA'S PANTRY
From sheilaspantry.com
Estimated Reading Time 3 minsTotal Time 1 hr 55 mins
GRAPEFRUIT MARMALADE WITH VANILLA - HEZZI-D'S BOOKS AND COOKS
From hezzi-dsbooksandcooks.com
Servings 6Estimated Reading Time 3 minsCategory PreservingTotal Time 2 hrs 30 mins
GRAPEFRUIT-ORANGE MARMALADE RECIPE - GOOP
From goop.com
Servings 2Category Recipes
HOW TO MAKE PINK GRAPEFRUIT MARMALADE - CLAIRE JUSTINE
From clairejustineoxox.com
Estimated Reading Time 4 mins
PINK GRAPEFRUIT MARMALADE - SIMPLE LIFE MOM
From simplelifemom.com
Estimated Reading Time 2 minsTotal Time 2 hrs 30 mins
NIGEL SLATER’S MARMALADE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
Estimated Reading Time 5 mins
PINK GRAPEFRUIT MARMALADE – BLIND GIRL MAKES
From blindhoneybee.wordpress.com
Estimated Reading Time 7 mins
GRAPEFRUIT AND RHUBARB MARMALADE - THE ALLOTMENT KITCHEN
From theallotmentkitchen.com
Estimated Reading Time 2 mins
GRAPEFRUIT MARMALADE RECIPE WITH JALAPEñOS | COOKING …
From cookingontheweekends.com
5/5 (5)Total Time 45 minsCategory CondimentsCalories 124 per serving
PINK GRAPEFRUIT MARMALADE | PORCH
From porch-home.com
GRAPEFRUIT JAM - FOOD IN JARS
From foodinjars.com
DELECIOUS FOOD IMAGE INSPIRATION | GRAPEFRUIT MARMALADE ...
From foodgram.netlify.app
GRAPEFRUIT MARMALADE AND TARTS + PAIN AU LEVAINS | THE ...
From thefreshloaf.com
TART PINK GRAPEFRUIT MARMALADE RECIPES
From tfrecipes.com
GRAPEFRUIT AND GIN MARMALADE - COUNTER PRODUCTIVE
From counterproductivecooking.wordpress.com
PINK GRAPEFRUIT MARMALADE RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
CWA GRAPEFRUIT MARMALADE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
EASY GRAPEFRUIT RECIPES - OLIVEMAGAZINE
From olivemagazine.com
GRAPEFRUIT MARMALADE RECIPE NIGELLA WITH INGREDIENTS ...
From tfrecipes.com
JAM / MARMALADE / PRESERVED FOOD ARCHIVES - OKAWARI ...
From okawarishitenecooking.com
PINK GRAPEFRUIT MARMALADE – JACOBSONS GOURMET CONCEPTS
From jacobsons.ca
PINK GRAPEFRUIT MARMALADE
From pinterest.com
PINK GRAPEFRUIT MARMALADE - FLYINGFOURCHETTE.COM
From flyingfourchette.com
TART PINK GRAPEFRUIT MARMALADE RECIPE - FOOD.COM | RECIPE ...
From pinterest.co.uk
MARMALADE RECIPES - GOODTOKNOW
From goodto.com
RUBY GRAPEFRUIT MARMALADE FOR TOAST ... - UGLY DUCK FINE FOODS
From uglyduckfinefoods.com
PINK GRAPEFRUIT MARMALADE
From pinterest.com
LEMON AND PINK GRAPEFRUIT MARMALADE - THE SPLENDID TABLE
From splendidtable.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love