{"id":869,"date":"2011-11-17T03:00:43","date_gmt":"2011-11-17T03:00:43","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=869"},"modified":"2012-03-29T00:47:29","modified_gmt":"2012-03-29T00:47:29","slug":"ruby-red-grapefruit-marmalade","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=869","title":{"rendered":"RUBY RED GRAPEFRUIT MARMALADE"},"content":{"rendered":"

\"\"<\/a><\/p>\n

This is the time of year to make marmalade.\u00a0\u00a0\u00a0 Bottle a little sunshine while grapefruit are so well priced.\u00a0 This recipe was given to me by my gardening guru Dellis.\u00a0\u00a0 She is an enthusiastic jam maker.<\/p>\n

RUBY RED GRAPEFRUIT MARMALADE<\/p>\n

3 Ruby Red grapefruit (about 3 pounds)<\/p>\n

2 lemons<\/p>\n

3 cups water<\/p>\n

3 1\/2 cups sugar.<\/p>\n

\"\"<\/a><\/p>\n

First wash and scrub the skin really well.\u00a0 Remove the zest from the fruit.\u00a0 The easiest way is to lightly score the skin and peel away from the grapefruit in sections.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Using a very thin, sharp knife scrap the pith away from the peel.<\/p>\n

\"\"<\/a><\/p>\n

Peel and scrape as much of the pith and membrane off your grapefruit and lemon sections<\/p>\n

\"\"<\/a><\/p>\n

In a bowl separate the fruit sections eliminating pits and stringy centre threads.\u00a0 Put all pieces in a food processor or blender and process until finely chopped (about 4 1\/2 cups).\u00a0 Set aside.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

With a very sharp knife cut the zest into very fine strips (1 to 2 inches long).\u00a0 You should about 1 1\/2 cups grapefruit zest and 1\/3 cup of lemon zest.\u00a0 In a large enamel or stainless steel sauce pan, combine the zest and water.\u00a0 Bring to a boil over high heat, reduce the heat, cover and boil gently for 20 minutes.\u00a0 Drain well.<\/p>\n

In a very large sauce pan or stock pot add the fruit, zest and sugar.\u00a0 Stir to dissolve the sugar.\u00a0 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\u00b0F, stirring frequently.\u00a0\u00a0\u00a0\u00a0 Keep the mixture boiling but do not have the heat to high or you’ll burn your jam.<\/p>\n

Remove from heat and skim off the foam.\u00a0 Let your jam sit 15 minutes.\u00a0 This prevents the fruit rising to the surface when poured into the jars.<\/p>\n

\"\"<\/a><\/p>\n

Ladle the hot marmalade into clean 1 cup jars leaving 1\/2 inch head space.\u00a0 Always use clean, sterilized jars.\u00a0 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.\u00a0\u00a0 If you are storing your jam in the freezer cool jars\u00a0 and then store.\u00a0 Alternately process in boiling water bath for ten minutes.<\/p>\n

Now pop some bread in the toaster, or better still make scones and enjoy the fruits of your lab0ur.<\/p>\n

\n\n\n\n
RUBY RED GRAPEFRUIT MARMALADE<\/span><\/span><\/td>\n\n
\n
<\/div>\n
#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
\n
Print<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
Recipe Type: Home made Jam<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 20 mins<\/span><\/div>\n
Cook time: 50 mins<\/span><\/div>\n
Total time: 1 hour 10 mins<\/span><\/div>\n
This is the time of year to make marmalade. Bottle a little sunshine while grapefruit are so well priced.<\/span><\/div>\n
Ingredients<\/div>\n