Pink Grapefruit Marmalade Recipes

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.

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.

Steps:

• 1. I have added lots of photos, some of which show some of the equipment I use. Attached to the equipment photos is information on how to sterilise jars & lids and other information you may find useful.
• 2. The day before you want to make the marmalade pour 6 pints of water into your maslin pan or very large saucepan.
• 3. Cut all the fruit in half and juice. I use an electric juicer as I have arthritis in my hands. Put the juice to one side and put any pips into a muslin bag. Cut the fruit in half again and peel off the membrane and put the membrane into the bag with the pips. Tie the bag to the handle of the maslin.
• 4. You then need to chop the fruit quarters into strips (shreds). Try to keep them all of an even size and no thicker than 2mm. I highly recommend the use of a ceramic knife - they really do make this part of the work easier. Place all the shreds into the maslin pan and give them a stir round and leave over night, 12 - 24hrs.
• 5. bring contents of pan to a boil and slow boil for approx 2hrs or until a shred can easily be squished between your thumb and finger. During this stage a lot of the water will evaporate and you need to keep an eye on it. By the time the shreds are soft enough you want to have about a third (2 pints) of the water you started out with. You may need to add an occasional quarter pint of water during this cooking time to ensure too much does not evaporate.
• 6. Remove the bag of pips and put aside. Add the juice you put aside yesterday and the sugar. Over a low heat stir continually until all the sugar has dissolved. If you are not sure then heat for a couple of minutes longer. Don't rush this step as you do not want your marmalade to crystallise.
• 7. The next step is to squeeze the bag of pips over the pan - I recommend using clean rubber gloves at this stage. You should hopefully see the pectin coming out - it looks white.
• 8. You now need to increase the heat to a fast boil. Once at boiling point set the timer for 15 minutes. You need to keep stirring and make sure the pan does not boil over. Before starting this stage I advise you to turn off the phones and lock the kids and dogs, cats etc in the cellar so that you have peace and quiet to enjoy this stage. ;)
• 9. After 15 minutes add the liquid pectin and boil for another 3 minutes. Test for a set. If ready let the mix rest for 10-15 minutes before pouring into sterilised jars as this helps the shreds to distribute evenly throughout the marmalade. Put on the lids and allow to cool fully before labelling

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.

Steps:

• Cut the citrus: Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the cutting board. Slice off the peel and white pith in sections, starting at the top and following the curve of the fruit. (You should have a pile of peels and a few naked fruit.)
• Thinly slice the peels (with the pith) no thinner than 1/8 inch and no thicker than 1/4 inch, place them in a large bowl and set aside.
• Halve the fruit and remove any visible seeds. Thinly slice about 1/4-inch thick (white membrane and all), removing any seeds you might have missed. Add the fruit to the peels, and cover with 3 to 5 cups of water, taking note of how much water you used. Let this sit for at least 8 hours and up to 24 hours in the refrigerator. (This will help extract the pectin slowly as well as soften the peels.)
• Make the marmalade: Place a small plate in the refrigerator to chill. (You'll use this later.)
• Place the peels, fruit and water in a large pot. Add enough water to bring the total to 6 cups and bring to a strong simmer over medium-high heat.
• Cook the citrus until the peels have begun to soften and turn translucent, and the liquid has reduced by about three-fourths, 40 to 50 minutes.
• Add sugar and any add-ins and continue to cook, stirring occasionally at first, then more frequently as the marmalade cooks and the juices thicken. Continue until most of the liquid has evaporated and the peels are totally softened and almost completely translucent, another 40 to 50 minutes.
• As the marmalade cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, making the fruit more likely to burn.) It's also the stage at which splattering may occur, so take care in stirring.
• When the marmalade reaches this point, add lemon juice and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the mixture should look thick and viscous with bits of the peel floating around. The peels will never break into the liquid as with a jam: This is O.K.
• To test the jam's thickness, spoon a bit onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it for a few more minutes.
• Remove from heat and discard the vanilla bean, if used. Divide among jars, leaving 1/4 inch of space at the top, and seal immediately. Can the marmalade (our How to Make Jam guide has detailed instruction), or store in the refrigerator.