Maybe this is too much to ask, but I thought I'd share a recipe to make marmalade. Marmalade is a thinner than jam, but with chunks of fruit - jelly is smooth without bits of fruit. I don't think it's that hard to make marmalade and I'm hoping after you take a look at this recipe, you'll give it a whirl. On the other hand, I have people at work returning their empty jars asking them to be refilled with my latest creation. Perhaps that is just a compliment to my marmalade and jam-making abilities or I'm crazy to think anybody in the 21st century but me is going to spend the time to make marmalade and jam themselves. In any case, I hope you enjoy watching the process and maybe one day you'll embark on your own marmalade adventure. This recipe is made with grapefruit from my dean's trees. Thanks, Nicole! Please don't forget to bring me the bounty of your garden after you have stepped down...I'll still be around to make lovely creations out of what you send my way!
Honey-Ginger Grapefruit Marmalade
Servings: 144 one Tbsp servings (16 per half pint jar)
Time: 45 min active; 4-5 hours total
Price: If you have to buy the grapefruit, $21.00 total; $2.33 per half pint (8oz) jar
Nutrition (per 1 Tbsp serving):
Calories: 29.4
Protein: 0.13g
Fat: 0.01g
Saturated Fat: 0g
Carbohydrates: 7.7g
Fiber: 0.01g
Cholesterol: omg
Sodium: 0.24mg
For Marmalade:
8 grapefruit
2 cups honey
2 cups granulated sugar
3oz (85g) fresh ginger, grated finely
To Jar:
9 half pint (8oz) jars
Dish detergent
Tongs
Big soup pot
Kitchen towels
1. Grate zest of two grapefruits. Blanch zest in boiling water for 3 minutes. Drain, put in a bowl of cold water and set aside.
2. Remove the rinds from the grapefruit using my handy-dandy method that makes it so easy. Cut the grapefruit in quarters then make small cuts in each end with a paring knife. Push thumbs between flesh and rind and pull them apart. Discard rinds.
3. In a large soup pot, combine honey and sugar. Bring to a boil over medium heat without stirring until sugar has dissolved.
4. Add ginger, zest (drain first), and grapefruit flesh. Before adding the flesh, break up between your fingers over the pot.
5. Cook over medium heat until temperature reaches about 210 degrees F and mixture thickens, about 3 hours. Check each hour to make sure sugar isn't burning. Consistency should be thinner than jam.
At time zero.
After two hours.
After three hours - and it's done!
6. To jar, bring a large pot of water to a near boil, about 180-200 degrees F. Meanwhile, wash jars and lids in warm, soapy water. Rinse, drain and set aside on a towel to dry.
7. Once water is near a boil, put jars and lids in the water to sterilize. Carefully remove with tongs, drain water out and fill with marmalade being careful to leave about 1/4-1/2" space at the top.
8. Continue with remaining jars until all are full. Carefully place lids on top and tighten well.
9. Set aside for 24 hours and jars should seal. If they do not, all is not lost. If they do not seal, refrigerate and eat within one month (that's about as long as my stuff lasts anyway!). If they do seal properly (meaning you can't push down on the lid), they will last longer and can be stored at room temperature for months.
3 comments:
Just wanted say thanks for sharing this recipe. I just made a 1/2 batch and it's delicious :)
MMM, I purchased a 40 lb box of organic grapefruit last month and have been enjoying them as is, but I was looking for a way to preserve some of that goodness for the rest of the year.
Love that this recipe uses honey - YUM!
PS - there are still lots of us out here that would rather make/can our own jam/jelly/marmalade - you're not alone.
Firstly, most marmalade I've experienced, both commercial and home-made, has been fully set. Perhaps its a cultural difference.
Also, grapefruit vary enormously in both size and character. Our tree produces large fruit which are quite sweet - enough for a standard "one cup of sugar per pulp" mix to be too sweet. Unfortunately I haven't yet perfected a reduced-sugar plus pectin balance that will come close enough to setting. I have quite a few jars of good-tasting liquid-with-peel which is impossible to put on toast, but makes a good ice-cream topping.
I guess I'm saying experiment with small batches.
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