Tuesday, March 5, 2013
Grapefruit Marmalade Recipe
2 lbs Grapefruit (~2 fruits)
3 C water
3 C sugar
scrub the grapefruit to remove any wax.
Juice grapefruit, reserving any solids and seeds, set juice aside.(you should get roughly one cup of juice per lb of fruit)
Peel internal membrane and pith bits from the inside of the peel shells. Place reserved solids, seeds and membrane into a jelly bag or a pouch made of two layers of cheesecloth - this is your 'pectin pouch'.
Slice the grapefruit peel into thin strips.
Put reserved juice, pectin pouch, peel strips and water into a large bowl. Let sit 24 hours in the fridge.
Place peel and juice mix into a large pot and bring to a simmer. Let simmer partially covered, for at least 1 hour, stirring occasionally and squeezing the pectin pouch with the back of your spoon, until peel is tender.
Remove pectin pouch, squeezing out as much of the pectin full goo as you can. Be careful not to burn your fingers.
Slowly add in the sugar, and return to a simmer, stirring to dissolve.
Bring the marmalade to a full rolling boil that cannot be stirred down, boil until the temperature reaches 220F. Remove from the heat, let sit for about 5 minutes stirring occationally.
Spoon into prepared jars and process in a boiling water bath for 15 minutes.
Makes 2 pints.