RUBY RED GRAPEFRUIT MARMALADE

This is the time of year to make marmalade.    Bottle a little sunshine while grapefruit are so well priced.  This recipe was given to me by my gardening guru Dellis.   She is an enthusiastic jam maker.

RUBY RED GRAPEFRUIT MARMALADE

3 Ruby Red grapefruit (about 3 pounds)

2 lemons

3 cups water

3 1/2 cups sugar.

First wash and scrub the skin really well.  Remove the zest from the fruit.  The easiest way is to lightly score the skin and peel away from the grapefruit in sections.

Using a very thin, sharp knife scrap the pith away from the peel.

Peel and scrape as much of the pith and membrane off your grapefruit and lemon sections

In a bowl separate the fruit sections eliminating pits and stringy centre threads.  Put all pieces in a food processor or blender and process until finely chopped (about 4 1/2 cups).  Set aside.

With a very sharp knife cut the zest into very fine strips (1 to 2 inches long).  You should about 1 1/2 cups grapefruit zest and 1/3 cup of lemon zest.  In a large enamel or stainless steel sauce pan, combine the zest and water.  Bring to a boil over high heat, reduce the heat, cover and boil gently for 20 minutes.  Drain well.

In a very large sauce pan or stock pot add the fruit, zest and sugar.  Stir to dissolve the sugar.  Return to a boil over high heat and boil rapidly, uncovered for about 30 minutes or until the mixture gels on a cold plate or a candy thermometer registers 220°F, stirring frequently.     Keep the mixture boiling but do not have the heat to high or you’ll burn your jam.

Remove from heat and skim off the foam.  Let your jam sit 15 minutes.  This prevents the fruit rising to the surface when poured into the jars.

Ladle the hot marmalade into clean 1 cup jars leaving 1/2 inch head space.  Always use clean, sterilized jars.  To sterilize,wash in hot soapy water, rinse well and place upside-down in a cool oven for at least half an hour. Seal immediately with two-piece lids according to manufacture’s instructions.   If you are storing your jam in the freezer cool jars  and then store.  Alternately process in boiling water bath for ten minutes.

Now pop some bread in the toaster, or better still make scones and enjoy the fruits of your lab0ur.

RUBY RED GRAPEFRUIT MARMALADE
Print
: Home made Jam
:
:
:
:
This is the time of year to make marmalade. Bottle a little sunshine while grapefruit are so well priced.
Ingredients
  • 3 Ruby Red grapefruit (about 3 pounds)
  • 2 lemons
  • 3 cups water
  • 3½ cups sugar.
Instructions
  1. First wash and scrub the skin really well. Remove the zest from the fruit. The easiest way is to lightly score the skin and peel away from the grapefruit in sections.
  2. Using a very thin, sharp knife scrap the pith away from the peel.
  3. Peel and scrape as much of the pith and membrane off your grapefruit and lemon sections
  4. In a bowl separate the fruit sections eliminating pits and stringy centre threads. Put all pieces in a food processor or blender and process until finely chopped (about 4½ cups). Set aside.
  5. With a very sharp knife cut the zest into very fine strips (1 to 2 inches long). You should about 1½ cups grapefruit zest and ⅓ cup of lemon zest. In a large enamel or stainless steel sauce pan, combine the zest and water. Bring to a boil over high heat, reduce the heat, cover and boil gently for 20 minutes. Drain well.
  6. In a very large sauce pan or stock pot add the fruit, zest and sugar. Stir to dissolve the sugar. Return to a boil over high heat and boil rapidly, uncovered for about 30 minutes or until the mixture gels on a cold plate or a candy thermometer registers 220°F, stirring frequently. Keep the mixture boiling but do not have the heat to high or you'll burn your jam.
  7. Remove from heat and skim off the foam. Let your jam sit 15 minutes. This prevents the fruit rising to the surface when poured into the jars.
  8. Ladle the hot marmalade into clean 1 cup jars leaving ½ inch head space. Always use clean, sterilized jars. To sterilize,wash in hot soapy water, rinse well and place upside-down in a cool oven for at least half an hour. Seal immediately with two-piece lids according to manufacture's instructions. If you are storing your jam in the freezer cool jars and then store. Alternately process in boiling water bath for ten minutes.

 

Print Friendly, PDF & Email
Share
This entry was posted in Condiments and tagged , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

: