Continue to stir until the marmalade reaches setting point, about 20 minutes.

Do not use metal, it will become dangerously hot. Without a very large saucepan, there is the risk of it boiling over. If your bowl is not large enough to accommodate all the water, add what you can and add the remainder the following day. Place the citrus slices in a non-reactive bowl. Be careful the alcohol will make a lot of steam. Add this "pectin bag" to the pot. If the surface wrinkles, it means setting point has been reached. Bring to a rolling boil (this means, that the liquid will increase in volume and bubble away) and boil rapidly until setting point is reached – about 10-15 minutes.eval(ez_write_tag([[728,90],'cocoaandheart_co_uk-leader-1','ezslot_9',113,'0','0'])); Test the grapefruit marmalade by putting a tea spoon full of marmalade on to a cold plate (which has been in the fridge for few hours). Acidic foods, such as citrus, may discolour and take on a metallic taste if these are used. Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Try this on toast or, for a twist, use it in any recipe calling requiring orange jam or marmalade. (Pectin is the stuff that makes jam set.). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Remove the rings for storage and store in a cool, dark area. After that, cut up the grapefruit peel and flesh into thick, medium or thin shreds. YEAH Right On!!! By the way, some marmalade recipes use water... not this one. Posted on 12:06pm Wednesday 25th Mar 2020. Immerse in simmering water until marmalade is ready. Marmalade will keep a really long time.
(Nutrition information is calculated using an ingredient database and should be considered an estimate. If it has a bit of a skin on the top and looks firm, then you are ready to go. Place 2 saucers or small plates in the freezer, ready to check for the setting point of your marmalade. It’s Not Complicated Recipes is a food blog designed to inspire you. Squeeze any juice out of the membrane once you've cut out all the fruit. If you are already baking your own bread, then the next best thing is to have a homemade marmalade to go with it. Leave to cool for 10-12 minutes and then stir gently to disperse any scum, which often forms on the top, pour into warm, sterilised jars and seal immediately.eval(ez_write_tag([[336,280],'cocoaandheart_co_uk-large-mobile-banner-2','ezslot_12',115,'0','0'])); The original grapefruit marmalade recipe also helpfully suggests that the marmalade will last for 2 years, but in our household it never does! When you are ready to test, spoon a drop of marmalade onto a frozen saucer and leave it for a minute, before using the tip of a clean finger to push the drop. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. None of this waiting 24 hours to soak business! To stir, use a long-handled wooden spoon. 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 6. A "set" mixture will hold a clean track behind your finger. Cover with 2.25 litres/4 pints water, then bring to the boil. Makes about 5-6 x 450 g jars. See Note 3. Smash the heated fruit until it liquefies.

The boiling time may vary slightly depending on several factors, the thickness of your fruit slices, the width of your saucepan and the heat at which the fruit is boiled. Cut the ends off the zested grapefruits and then, working with one fruit at a time, cut off the thick white pith from around each grapefruit. When you add the sugar, it foams up enormously. Your daily values may be higher or lower depending on your calorie needs. Remove seeds and whi… Use a peeler to peel the thin, yellow, outer layer (zest) from the grapefruits. The white pith on the grapefruit strips will help solidify the marmalade as they contain vital pectin. The shells left behind are to be cut into thin or thick shreds, according to your preference. Allrecipes is part of the Meredith Food Group. Remove and discard any persistent white froth that won't disappear after being stirred. /* Add your own MailChimp form style overrides in your site stylesheet or in this style block. As the peel is such an important part of the marmalade, I like to use organic or home-grown citrus. Use a peeler to peel the thin, yellow, outer layer (zest) from the grapefruits.

Meanwhile, lay a double layer of cheesecloth in a medium bowl and put membranes and seeds in the bowl. Thoroughly wash and dry the grapefruits. The next day, pour the mixture into a preserving pan - any large, heavy based pan will do if you don't have a preserving pan. 1. Place a small amount of marmalade on a plate and put it in the freezer. Subscribe to receive our delicious "favourites" e-book plus regular recipes to your inbox! This particular homemade jam recipe evolved when my husband tried " Ingredients; 4 large or 8 medium sized grapefruits, 2 lemons, 12 cups water, 12 cups sugar (I use organic). No need to spend 3 hrs shredding your grapefruit peel, but the result is as good as the traditional way of making marmalade. 75 ml lemon juice. I hope you enjoyed this grapefruit marmalade recipe as much as I do!

I almost submitted this as my entry in the tigress’ can jam, but decided at the last minute to make Lime Marmalade instead. You will know that they are getting softer, because the fruit changes colour slightly and becomes more opaque. Combine the zest, fruit, juice, 4 cups of water and sugar in a large heavy pot and bring to a boil. When the canning kettle water boils, use it to sterilize the jars and lids. Scrub the oranges and place the whole fruits in a large stainless steel pan, or preserving pan.

To our delight, the marmalade turned out very tasty. Then do the test again. If you're looking for recipes to make homemade food gifts or homemade gifts in a jar, then this is a great one to start with! Before you start, place a couple of small saucers in the freezer. Wash and dry the grapefruits. Method. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife. Take the mixture off the heat. If you wish to add any alcohol (about 2-4 table spoons of whisky work well with this recipe) or other flavouring, add them now. Grapefruit, Seville oranges (even sweet oranges are fine if you mix them with lemons or limes), tangerines, limes or lemons.eval(ez_write_tag([[580,400],'cocoaandheart_co_uk-medrectangle-4','ezslot_5',108,'0','0'])); Just a word of warning, this recipe makes a huge quantity of marmalade, so if you don't need too much or you don't have a sufficiently big pot, just half the quantity of ingredients.

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. You can find the privacy policy and disclaimer here. By using The Spruce Eats, you accept our, Grapefruit Marmalade With No Added Pectin, 3 Easy Ways to Make Homemade Tomato Paste. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Then, scrub them gently with a nail brush while holding them under cold running water. Remove any seeds. 2 cups (roughly 1lb) white sugar, or a weight equal to the peeled weight of the grapefruits. I have used it on meatballs and chicken wings with delicious results. ", "P.S. I mix orange, lemon and grape fruit. All Rights Reserved. This is something that I have to try. Percent Daily Values are based on a 2,000 calorie diet. Take marmalade off the heat and let sit 5 minutes. And yes I know it’s a lot of sugar but it won’t work without that amount. Make sure you use organic grapefruit to ensure an edible zest. Ruby red grapefruit and sugar is all you need to make a slightly bitter, sweet, and tangy marmalade. The marmalade will keep for up to two years if stored in a cool, dark place. This recipe includes two hours of simmering on the hob and straining through a muslin. Show me your creation! Simple Grapefruit Marmalade Recipe. Pink grapefruit marmalade method:Cut the grapefruits in half and juice them. Information is not currently available for this nutrient. I peel and slice it very thinly then boil it till soft, throw the water, add the flesh of the 3 fruits and an equal amount of raw sugar microwave on high for 20 minutes.

You need to be very careful. After dissolving the sugar,return the fruit to the boil, stirring occasionally. Place the shredded rind and juice into a large bowl, add 1.9 litres of water and allow the lot to soak overnight. Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds. Once the sugar is completely dissolved, bring to the boil, stirring gently if needed. I made a mixed fruit marmalade using your 1:1 peeled fruit to sugar ratio. Bring to a rolling boil (this means, that the liquid will increase in volume and bubble away) and boil rapidly until setting point is reached – about 10-15 minutes. Bring to a rolling boil, cover, and process for 10 minutes. To test for setting point, I use the “wrinkle” test. Commercially produced grapefruit and lemons generally have a wax coating and may have been sprayed with toxic substances. ), The Spruce Eats uses cookies to provide you with a great user experience. Turn up the heat and bring the mixture to a rapid boil, holding it until the marmalade reaches setting point, probably about 15-30 minutes.

Put lids on the jars. – See Note 4. Place a rack in the bottom of a large stockpot and fill halfway with water.

Reduce heat to low and cook over a steady boil, stirring often. Bring to the boil then simmer, covered for 2-2,5 hrs or until the grapefruit skins are tender and can be easily pierced with a fork. Cook over a low heat until the rind softens and the liquid reduces by a about a third - this should take two or three hours. Fantastic! Set zest aside.

Some grapefruit marmalade recipes require you to soak the rinds overnight to soften them up. Cut the ends off the zested grapefruits and then, working with one fruit at a time, cut off the thick white pith from around each grapefruit. this link is to an external site that may or may not meet accessibility guidelines. Making marmalade is easy. Preheat the oven to 130 Degrees C (270 F) and leave the jars for 15-20 minutes. 276 calories; protein 0.8g 2% DV; carbohydrates 71.1g 23% DV; fat 0.1g; cholesterolmg; sodiummg. Holding two of the quarters together, slice as thinly as possible and remove any seeds. Remove the marmalade from the heat when the freezer sample meets your desired consistency. Scrub the fruit, remove the buttons at the top and put them whole into a preserving pan with 2.5 litres water.
Get daily tips and expert advice to help you take your cooking skills to the next level. The pectin in these will help "set" the marmalade later. I’m happy with the results. This is all in one method of making marmalade from any citrus fruits. Turned out very good! Congrats! Add comma separated list of ingredients to include in recipe. A large saucepan is essential.