This recipe makes 4 x 300g jars. Add the 8 cups of water, cover the bowl and leave the fruit to stand overnight, up to 24 hours. Take the mixture off the heat. Grapefruit is a large, thick skinned, juicy citrus fruit that can be white- pink- or ruby-fleshed. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes. Jars get flown over from home cooks and small producers around the world, all hoping to snatch the World's Best Marmalade title. On day two, you add the fruit and water to a large saucepan and cook to soften the peel. Squeeze any juice out of the membrane once you've cut out all the fruit. Place a saucer in the deep freezer Put the grapefruit into a large saucepan, filled with enough water so they float freely. Marmalade is easy to make if you get organised in advance. Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Let it cool for a minute then push against the marmalade with the tip of your finger. Some varieties are seedless and pink grapefruit tend to be sweeter than white ones. Take marmalade off the heat and let sit 5 minutes. Chop the resulting zest–bigger pieces for chunkier marmalade, ribbon-like strips for a more spreadable result. … 2kg grapefruit. Add half … Take marmalade off the heat and let sit 5 minutes. The marmalade should not touch the lid. All photographs and content contained in this blog are copyright protected. Bring marmalade to 220 F and hold it there for 5 minutes. Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds. Skim off any pips that rise to the top and cook until the temperature reaches 104C on a thermometer. Stir marmalade to distribute the zest evenly in the mixture. When the canning kettle water boils, use it to sterilize the jars and lids. Remove each end of the grapefruit to get rid of excess pith. Nigel Slater. Pour half this liquid into a preserving pan. Making the Grapefruit Marmalade is a two-day process. Cut the grapefruit and lemon into quarters length ways. To begin, I wash the fruit. Scrub the fruit, remove the buttons at the top and put them whole into a preserving pan with 2.5 litres water. The jars should be filled as full as possible to minimise the amount of air between the marmalade and the lid. Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar. I place the fruit into a non-reactive bowl, add the water, cover the bowl and set aside overnight. Here, more than two dozen of our all-time favorite grapefruit recipes. You can use special jam sugar if you like, but there’s really no need, because grapefruit has plenty of pectin in it. Thoroughly wash the grapefruit and lemon. The pectin in these will help "set" the marmalade later. Be sure to leave behind any and all of the white pith directly underneath, it is very bitter. If you bottle it immediately, the fruit will not be evenly distributed but will settle at the top of the jar. It doesn't … While the mixture comes to a boil, put a canning kettle full of water on to boil if you're planning to can the marmalade. ), Grapefruit Marmalade With No Added Pectin, Homemade Apple Soda With Fresh Apple Juice. Homemade grapefruit marmalade is a great twist on the traditional orange marmalade. Yes, chop up the whole thing...rind, pith and all. Bring the marmalade to a rolling boil. Start to test after about 10 minutes to ensure you don’t go past setting point. Without settling, the fruit will rise to the top of the marmalade. If the surface wrinkles slightly, it means setting point has been reached. Preheat the oven to 130 Degrees C (270 F) and leave the jars for 15-20 minutes. First published on Sun 17 Jan 2016 08.00 EST. To test for setting point, I use the “wrinkle” test. Set the membrane aside, along with any seeds. Remove your jars from the oven and carefully ladle the marmalade into the heated, sterilised jars. It’s best to make a note of what you have added. 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. Remove "pectin bag," squeezing any marmalade in it out and back into the pot before discarding the bag. It’s perfect on toast or in sauces or glazes. It makes a great gift as well as a toast topper. I place the fruit into a non-reactive bowl, add the water, cover the bowl and set aside overnight. This is tedious, but not difficult. See Note 8. Makes enough for eight 10-ounce jars. This is a great recipe which produces a wonderful, bright yellow marmalade that keeps well. 2 cups (roughly 1lb) white sugar, or a weight equal to the peeled weight of the grapefruits. If your bowl is not large enough to accommodate all the water, add what you can and add the remainder the following day. Cut the peel, with a sharp knife, into fine shreds. 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. The following day, place the fruit and water into a very large, non-reactive saucepan. A challenge . This is […] It’s sweet, tangy, bitter, sticky, and sometimes a little chewy. In Season: Grapefruit-growing season lasts from October through May. You need to be very careful. Learn how to make Grapefruit-Cranberry Marmalade. Grapefruit Basics. In any case, let jars cool to room temperature before putting in a cool dry cupboard (if you've hot water processed them) or the fridge (if you didn't hot water process). Measure 5 cups of the fruit mixture, making sure to get a good combination of rind, fruit, and juice. Making marmalade is easy. Cover with 2.25 litres/4 pints water, then bring to the boil. Remove each end of the lemon. If you enjoy making your own condiments from seasonal produce, this soft set. Check that the metal lids do not have rubber inserts. Combine the zest, fruit, juice, 4 cups of water and sugar in a large heavy pot and bring to a boil. Set the thermometer to 220 degrees (that’s the point at which the marmalade will achieve set), place the thermometer probe in the pot (balancing it so that you keep the cord … If you're canning the marmalade, put the jars in the canning kettle and boil for 10 minutes. In any case, put a few small plates in the freezer to chill them. Marmalade is easy to make if you get organised in advance. Opened marmalade needs to be in the fridge, but unless you use a dirty spoon in the jar, it seems to last for forever, although officially people say 6 to 12 months. Place 2 saucers or small plates in the freezer, ready to check for the setting point of your marmalade. Be patient, this can take quite a while. Bring to the boil and simmer for about 2 hours, by which time the grapefruit should be very soft. Place the citrus slices in a non-reactive bowl. – See Note 5. At this time, your marmalade will look very liquidy – it can take 24-48 hours to completely cool and set. Put grapefruit wheels and zest strips into a non-reactive saucepan. Marmalade recipes. It is all sugar. (Taking it much higher than this will result in the marmalade being overboiled, the pectin being destroyed, and therefore, your marmalade will not set.). You can use the “wrinkle test”, as outlined in the recipe; If you don’t feel confident, or are not an experienced Marmalade maker, I recommend the fail safe method of using a jam/candy thermometer to indicate setting point. See Note 4. In any case, put a few small plates in the freezer to … With its signature zing and slightly bitter finish, it adds bright complexity to sweet and savory dishes alike. Add water and bring the mixture to a boil, stirring often. Cut the grapefruit and lemon into quarters and finely slice them, removing any seeds that I may find. I suggest you have clothing with long sleeves and ensure that you do not have children nearby. 3 medium-sized grapefruit, pink or yellow 2. Slice the grapefruit as finely as possible, and chop a bit. Sterilise the jars you'll be using to store the marmalade. This recipe was given to my Grandmother by her friend Marva about 25 years ago. Take one of your saucers from the freezer and pour a small amount of marmalade onto it. Prep time: 30 mins Cook time: 1 hour 40 mins Makes: about 4 litres. Let the marmalade stand for about 10 minutes to allow the fruit to settle. Many traditional marmalade recipes have you remove all the peel, boil it a time or two and then separate the zest from the pith. If you love marmalade then you will adore this tangy delight that celebrates the grapefruit wholeheartedly. Use a sharp vegetable peeler or paring knife, remove the brightly colored zest–and only the brightly colored zest–from the grapefruit. Makes 3 cups of marmalade 1. Once setting point is reached, take off the heat and allow to sit for 10 minutes. 29 Items Magazine subscription – save 32% and get a three-tier steamer worth £44.99 ... Homemade marmalade needn't be hard work - this simple method cooks lemons whole to start, saving time and effort 3 hrs and 20 mins . Cut the grapefruit and lemon into quarters and finely slice them, removing any seeds that I may find. (Nutrition information is calculated using an ingredient database and should be considered an estimate. 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. Marmalade skies: Nigel Slater’s pink grapefruit marmalade recipe. Meanwhile, lay a double layer of cheesecloth in a medium bowl. Holding two of the quarters together, slice as thinly as possible and remove any seeds. 2kg sugar. Over medium-high heat, bring the fruit and water to the boil. Subscribe to receive our delicious "favourites" e-book plus regular recipes to your inbox! Cut the citrus: Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the … An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Set zest aside. Remove from the heat and stir in the sugar … Jan 17, 2019 - This gorgeous homemade three fruit marmalade recipe is made with oranges, lemons, and grapefruit, using the whole fruit method so nothing is wasted! Soaking the fruit serves two purposes. Add sugar and stir well to cover … Add the sugar and stir well to dissolve it. A "set" mixture will hold a clean track behind your finger. While the mixture comes to a boil, put a canning kettle full of water on to boil if you're planning to can the marmalade. Your email address will not be published. Grapefruit Marmalade Recipe. See the recipe card and instructions for more information. And finally, ladle it into sterilized jars. If lemons are sour and oranges sweet, grapefruit picks up the slack in between. Switch off the heat, leave until the temperature drops to 80C then ladle the marmalade into the clean jars and screw on … Marmalade will keep a really long time. This will help the fruit to settle and evenly distribute when poured into the jars. Soaking the fruit serves two purposes. And feel free to adapt this recipe and make different marmalade fruit combinations. Show me your creation! Never made marmalade before? That method is messier, more complicated, and less flavorful than simply taking a bit of time to carefully zest the fruit, remove the pith, and then cut out peel-and-membrane-free sections of grapefruit. Set up clean jars next to the pot. Here are some marmalade recipe ideas to try: for grapefruit marmalade, use 800–900 grams of grapefruit + … You can find the privacy policy and disclaimer here. Make crostini with goat cheese and prosciutto; Bake a lemon cake and make a glaze with the marmalade; As the peel is such an important part of the marmalade, I like to use. Marmalade has it all! Continue to stir until the marmalade reaches setting point – I start to check at about 10 minutes. Marmalade is a community recipe submitted by chocolate nemesis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Grapefruit and cardamom marmalade recipe; How to make crumpets; Every year for the past decade I've been getting out my marmalade spoon to judge The World Marmalade Awards in England's Cumbria. Rapidly boil for approximately 15 minutes or until the peel is tender, stirring occasionally with a long-handled wooden spoon – See Note 6. Stir marmalade to distribute the zest evenly in the mixture. Working over a bowl to catch the juices, hold a fully peeled grapefruit, and use a sharp knife to cut out each section of the membrane holding the sections together. Cook these 3 ingredients together and in about 15 minutes you'll end up with something that looks a lot like this: Now all you need is something to put your freshly-made Pink Grapefruit Marmalade on, like hot buttered toast or plain Greek yogurt. (Pectin is the stuff that makes ja… Put a dollop of the mixture on a chilled plate, swirl the plate to spread the mixture a bit, and drag your finger through the mixture. Put the whole fruit in a basin of very lukewarm water and a give them a good wash and a gentle scrub. 1/2 cup whiskey. 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 "pectin bag", squeezing any marmalade in it out and back into the pot before discarding the bag. Tried this Recipe? Working with one fruit at a time, cut off the thick white pith from around each grapefruit. … Get daily tips and expert advice to help you take your cooking skills to the next level. After dissolving the sugar, return the fruit to the boil, stirring occasionally. Scrub the oranges and place the whole fruits in a large stainless steel pan, or preserving pan. Sun 17 Jan 2016 08.45 EST. Add more hot water from a kettle if the liquid is evaporating. Orange and ruby grapefruit marmalade Some recipes call for the whole fruit to be thinly sliced and soaked, others require the whole fruit to be simmered for hours until tender, then chopped. It’s Not Complicated Recipes is a food blog designed to inspire you. Cut the unpeeled grapefruit into quarters, then slice finely by hand or using the slicing attachment of a food processor. The marmalade making method. Splashing yourself with hot marmalade will result in a very serious burn. It's been a family favorite ever since. Whiskey marmalade. Firstly, it softens the peel and secondly, it helps release the pectin required for setting the jam. Recipe: Rosemarie White I love grapefruit season, the beautiful yellow globes cheer up the winter gloom. If there is any scum on the marmalade, add a teaspoon of butter and stir; that should settle the scum. You can use the wrinkle test to check setting point, or, use a candy thermometer to ensure accuracy (see the recipe card for more details.). 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Yes, chop up the slack in between wheels and zest strips into a very large, saucepan! 30 mins cook time: 30 mins cook time: 30 mins cook time 1! See the recipe card and instructions for more information weight equal to the boil and simmer for 10! Will adore this tangy delight that celebrates the grapefruit wholeheartedly strips for a then... With the tip of your finger chunkier marmalade, put a few small plates in the canning kettle water,. Sure to leave behind any and all two dozen of our all-time favorite grapefruit.. Stainless steel pan, or a weight equal to the boil have been washed by hand hot.