GRAPEFRUIT-AND-MEYER-LEMON MARMALADE
This recipe came to The Times from June Taylor, the impresario of preserving whose jams and jellies, made in her workshop in Berkeley, Calif., are esoteric works of art. For this sweet-tart concoction, you'll need a jelly bag, used to draw pectin from the fruit, which can be found online or at your local kitchen supply store (you can also make your own out of muslin.) The recipe is for marmalade devotees who want a surprise: you'll cut the Meyer lemon into chunks, so when you eat the marmalade, you get a burst of lemon, a bit of culinary sunshine.
Provided by Amanda Hesser
Categories condiments, dips and spreads, project
Time 2h
Yield Makes 6 8-ounce jars of marmalade
Number Of Ingredients 4
Steps:
- Remove the grapefruit skin with a vegetable peeler. Cut the peel into 1/8-inch slivers; stop when you have 3/4 cup. Discard the rest. Slice off the ends of the grapefruit and the remaining grapefruit peel and pith. Remove grapefruit segments, reserving membrane. Stop when you have 5 cups of segments.
- Cut the ends off the Meyer lemons, deep enough so you can see the flesh. Leaving the peel on, remove the segments of lemon and reserve the membrane. Cut the segments crosswise into 1/4-inch pieces. Put membranes from the grapefruit and Meyer lemons in a jelly bag and tie closed.
- In a wide and deep pot, combine the grapefruit segments, grapefruit peel, lemon pieces and jelly bag. Add lemon juice and 2 1/2 cups water. Simmer until the grapefruit peel is tender, 25 to 30 minutes. Let cool.
- Preheat the oven to 225 degrees. Working over a bowl in your sink, squeeze the liquid from the jelly bag; keep squeezing and wringing it out until you extract 1/3 to 1/2 cup of pectin. Add pectin and sugar to the pot. Place over high heat and boil, stirring now and then, until marmalade is between 222 and 225 degrees and passes the plate test. (Spoon a little onto a plate and put in the fridge for 3 minutes. If it thickens like jam, it is done.)
- Meanwhile, put 6 sterilized 8-ounce canning jars and lids on a baking sheet and place in the oven. When jam is done, remove jars from the oven. Ladle jam into the jars, filling them as high as possible. Wipe the rims. Fasten the lid tightly. Let cool. If you don't get a vacuum seal, refrigerate the jam.
Nutrition Facts : @context http, Calories 871, UnsaturatedFat 0 grams, Carbohydrate 226 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 218 grams
GRAPEFRUIT MARMALADE
Ruby red grapefruit and sugar is all you need to make a slightly bitter, sweet, and tangy marmalade. Try this on toast or, for a twist, use it in any recipe calling requiring orange jam or marmalade. I have used it on meatballs and chicken wings with delicious results. Make sure you use organic grapefruit to ensure an edible zest.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT55m
Yield 10
Number Of Ingredients 2
Steps:
- Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
- Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.
- Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.
- Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.
- Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.
- Remove the marmalade from the heat when the freezer sample meets your desired consistency.
- Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 71.1 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.8 g, Sugar 67.1 g
GRAPEFRUIT MARMALADE WITH VANILLA AND ANISE
The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.
Provided by Chris Morocco
Categories Bon Appétit Breakfast Condiment Condiment/Spread Jam or Jelly Grapefruit Anise Vanilla Lemon Juice
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Using a sharp knife, remove peel and white pith from 1 grapefruit and thinly slice. Remove peel and white pith from remaining grapefruit and discard (you won't want all of the peel and pith in the marmalade). Slice flesh of both grapefruits into rounds; remove any seeds.
- Combine sliced peel, grapefruit, and star anise in a large saucepan; scrape in seeds from vanilla bean and add pod. Toss to combine; pour in 4 cups water and bring mixture to a boil. Reduce heat and gently simmer until reduced by three-quarters, about 1 1/2 hours. Add sugar, return to a simmer, and cook until mixture is thickened and juices are syrupy (mixture will set up when a small amount is spooned onto a cold plate), 1-1 1/2 hours longer.
- Let marmalade cool slightly, then stir in lemon juice. Spoon into clean jars and let cool.
- Do Ahead
- Marmalade can be made 2 months ahead. Cover and chill.
GRAPEFRUIT MARGARITA
When you add a drizzle of grenadine to your finished grapefruit margarita, it sinks to the bottom of the glass, creating a beautiful sunset look. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Moisten rim of 1 cocktail glass with grapefruit slice. If desired, sprinkle salt on a plate; dip rim in salt. Fill glass with ice., In an empty cocktail shaker, combine tequila, Triple Sec and grapefruit juice. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass and top with grenadine (it will sink to the bottom of the glass). Garnish with grapefruit slice.
Nutrition Facts : Calories 225 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
GRAPEFRUIT AND GINGER MARMALADE
A delightful addition to breakfast with scones, toast, English muffins or even bagels! Thanks to Frances Bissell, author of *Preserving Nature's Bounty*
Provided by Debber
Categories Citrus
Time 1h10m
Yield 6 half-pint jars, 16 serving(s)
Number Of Ingredients 4
Steps:
- Scrub & rinse fruit, put it and the gingerroot into a large sauce-pan; cover & simmer for 2 hours (until soft).
- Remove pan from heat; leave grapefruit to cool overnight.
- Next day, halve the fruit, scoop the pulp and seeds into a strainer; set over a wide bowl, rub/press fruit through strainer into the pan below.
- Add back the cooking liquid and the sugar; heat gently until sugar dissolves.
- Bring to a boil and then boil for three minutes.
- Meanwhile---finely slice the peel (or process for a few seconds in food processor); stir peels into boiling syrup, continue until mixture reaches 200*F (for sea level).
- Remove pan from heat; skim foam, let stand for 5 minutes to stabilize fruit throughout.
- Spoon marmalade into hot jars, seal with two-part lids.
- Process in a boiling water-bath for 15 minutes (sea level).
- Label jars, store in a cool-dark place.
- NOTE: Just before spooning into jars, add a splash of rum. Yippee!
GRAPEFRUIT AND GRENADINE MARMALADE
I love this marmalade - the tart bitterness of the grapefruit juxtaposes the sweetness. This is ideal on a slice of buttered breakfast toast (with tea).
Provided by evelynathens
Categories Citrus
Time 1h25m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Using vegetable peeler, remove peel from 2 grapefruits (coloured part only) in long strips.
- Cut peel into fine julienne.
- Add peel to large pot of boiling water and cook 5 minutes.
- Drain, rinse under cold water, and drain again.
- Peel remaining grapefruit.
- Remove white pith from all the grapefruits.
- Working over large bowl to catch juice, cut between membrane of grapefruits with small sharp knife to release segments.
- Mix segments with grapefruit juice.
- Mix in lemon juice.
- Combine grapefruit mixture and 6 cups water in heavy, medium saucepan.
- Boil 30 minutes.
- Add sugar and peel and stir until sugar dissolves. (add optional ginger, if using, at this point).
- Continue boiling about 30 minutes, stirring frequently and reducing heat if necessary to prevent sticking.
- Check the marmalade at this point.
- Drop 1 tblsp of marmalade onto a chilled saucer and put in freezer.
- If it wrinkles when pushed after 2 minutes of cooling, then it is done.
- Mix in grenadine.
- Spoon hot marmalade into hot, sterilized jars, wiping rim of jar clean.
- Seal tightly.
- Cool to room temperature and refrigerate for up to 3 months.
Nutrition Facts : Calories 914.6, Fat 0.4, SaturatedFat 0.1, Sodium 23.7, Carbohydrate 236.1, Fiber 0.1, Sugar 207.9, Protein 1.9
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