Grapefruit Marmalade Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


Grapefruit marmalade image

This gorgeous homemade grapefruit marmalade recipe is made with pink grapefruit, using the whole fruit method so nothing is wasted! This recipe works with oranges and lemons too.

Provided by Janice

Categories     Breakfast

Time 2h30m

Number Of Ingredients 4

950 grams grapefruit (this is roughly 4 grapefruit)
950 grams granulated sugar
100 mL fresh lemon juice
5 mL vanilla bean paste (optional)


  • Bring a large, covered pot of water to boil with the whole citrus fruit. This Cuisinart pot from Amazon is a decent size for the job. Boil the fruit until they are very tender and soft. Grapefruit take about 2.5 hours. Drain the fruit and let them cool slightly before proceeding.
  • Place a cutting board inside a rimmed baking sheet (these Nordic Ware sheet pans from Amazon are great). This is to catch all the citrus juices! Slice each fruit in half to expose the seeds. Remove the seeds if there are any, then quarter each half. Seperate the flesh from the peel so that you can slice the peel thinly and chop the flesh, removing any membranes if they are tough. Transfer the sliced peel, flesh, and juices into a large pot (like this Cuisinart pot from Amazon).
  • To the large pot of chopped fruit, add the sugar and the lemon juice. Clip on your thermometer (like this fast-reading digital thermometer from Thermoworks). Bring the mixture to a boil on medium-high, stirring with a wooden spoon or heatproof spatula (grab this spatula from Amazon). When the mixture is boiling, this is when you want to start monitoring the temperature. Boil the mixture, stirring constantly, until it reaches 220°F (104-105 ºC). When the marmalade reaches this temperature, slide the pan off the heat, and let it cool for 2 minutes, then add the vanilla bean paste and give the marmalade a good stir. This is to ensure that your canned marmalade will have an even dispersion of peel/fruit and vanilla bean seeds.
  • Divide the mixture between 5 or 6 sterilized jars (I prefer wide-mouth mason jars like these Ball jars on Amazon), leaving a headspace of 1/4 inch. If the 6th jar has a larger headspace, you are just going to have to eat it. Just kidding. Well, except that you can't seal it to store at room temperature, so that will be your jar to enjoy right away, storing it in the fridge. Wipe the rims of all the jars with a lightly moistened paper towel. Top each of the jars with a sterilized lid, and tighten the band until it is finger tight. The Ball canning kit on Amazon is key for this step and the next! Get it on Amazon
  • Line a rimmed baking sheet with a large kitchen towel (these Nordic Ware sheet pans from Amazon are great). This will be the "cooling station" for the processed jars. To seal the jars, place them in a large pot, with a towel at the bottom to prevent them from rattling and cracking. Fill the pot with hot water so that the jars are completely immersed. Bring the pot of water to a boil with the lid on and once the boiling point has been reached, boil the jars for 5 minutes. Then take the pan off the heat, and let the jars stand in the pan for another 5 minutes. Finally, carefully remove the jars from the water bath and place them on the towel-lined baking sheet. You will hear a popping sound soon after, a good sign that the vacuum seal is proper. Let the jars cool, untouched, for 24 hours before putting them away.

Nutrition Facts : Calories 50 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving


Grapefruit Marmalade image

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

4 ruby red grapefruits
3 cups white sugar


  • 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 image

If you enjoy making your own condiments from seasonal produce, this soft set Grapefruit Marmalade is for you. Marmalade is a favoured preserve on many breakfast tables. It is easy to appreciate that this zesty, tangy preserve is a great way to start the day.

Provided by Alexandra

Categories     Condiments

Time 13h

Number Of Ingredients 4

500 g (1 lb) grapefruit - prepared weight (See Notes 1 and 2)
1 lemon
6 cups (1.5 Litre) water
8 cups (1.8 kg) sugar (See Note 3)


  • Sterilise the jars you'll be using to store the marmalade.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.Check that the metal lids do not have rubber inserts. (See Note 9)Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
  • Place 2 saucers or small plates in the freezer, ready to check for the setting point of your marmalade.Thoroughly wash the grapefruit and lemon. Remove each end of the grapefruit to get rid of excess pith. Remove each end of the lemon. Cut the grapefruit and lemon into quarters length ways. Holding two of the quarters together, slice as thinly as possible and remove any seeds.
  • Place the citrus slices in a non-reactive bowl. See Note 4. Add the 6 cups of water, cover the bowl and leave the fruit to stand overnight, up to 24 hours. If your bowl is not large enough to accommodate all the water, add what you can and add the remainder the following day. It's best to make a note of what you have added.The following day, place the fruit and water into a very large, non-reactive saucepan. - See Note 5.
  • Over medium-high heat, bring the fruit and water to the boil. Rapidly boil for approximately 15 minutes or until the peel is tender, stirring occasionally with a long-handled wooden spoon - See Note 6.
  • Add the sugar and stir well to dissolve it. After dissolving the sugar, return the fruit to the boil, stirring occasionally. Continue to stir until the marmalade reaches setting point - I start to check at about 10 minutes. 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 from the heat to conduct the wrinkle test. If not set, continue to boil for another 1 minute and then test again.
  • To test for setting point, I use the "wrinkle" test. Take one of your saucers from the freezer and pour a small amount of marmalade onto it. Let it cool for a minute then push against the marmalade with the tip of your finger. If the surface wrinkles slightly, it means setting point has been reached.Alternatively, if you are not confident checking this way or are not experienced at making marmalade, you can use the fail-safe method of using a jam/candy thermometer which you clip to the side of your saucepan. When attaching your thermometer, make sure that the base is not touching the bottom of the saucepan. Your marmalade has reached setting point when the temperature reaches 104.5 degree C or 220 degrees F. (Taking it much higher than this will result in the marmalade being overboiled, the pectin being destroyed, and therefore, your marmalade will not set.)At this time, your marmalade will look very liquidy - it can take 24-48 hours to completely cool and set.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.
  • Take the mixture off the heat. If there is any scum on the marmalade, add a teaspoon of butter and stir; that should settle the scum.
  • Let the marmalade stand for about 10 minutes to allow the fruit to settle. If you bottle it immediately, the fruit will not be evenly distributed but will settle at the top of the jar.
  • Remove your jars from the oven and carefully ladle the marmalade into the heated, sterilised jars. The jars should be filled as full as possible to minimise the amount of air between the marmalade and the lid. The marmalade should not touch the lid. Seal tight once filled with marmalade. See Note 8You need to be very careful. Splashing yourself with hot marmalade will result in a very serious burn. I suggest you have clothing with long sleeves and ensure that you do not have children nearby.

Nutrition Facts : Calories 715 kcal, Carbohydrate 185 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 1 g, Sugar 182 g, ServingSize 1 serving


Grapefruit Marmalade image

If you don't have canning jars, store the marmalade in the refrigerator but serve it within 3 weeks. And, depending on how much marmalade you will use in 3 weeks, you may want to cut the recipe in half as well. Yield is 4 half-pint jars, or 4 cups.

Provided by Christine Cushing

Categories     breakfast,brunch,Citrus,fruit,quick and easy,side,vegan,vegetarian

Yield 4 servings

Number Of Ingredients 4

2 large grapefruit, thick skinned
1 large lemon, thick skinned
2 cup water
1 cup granulated sugar


  • Peel grapefruit and lemon and cut away 1/2 pith from rind. Cut rind into slivers. Chop the fruit and reserve, along with any juice.
  • In an 8-quart non-reactive heavy pot, simmer rind, chopped fruit, reserved juice, water and sugar uncovered on low heat, 10 minutes.
  • Pour into a large heatproof glass bowl and let stand, covered, in a cool place overnight.
  • Return grapefruit mixture to a pot, and heat on medium-high heat until a sugar thermometer registers 220 degrees F, about 20 to 25 minutes.
  • Remove from heat, skim off the foam and ladle into sterilized half-pint canning jars, leaving 1/4-inch space at the top
  • Wipe rims, seal jars and process in a boiling water bath for 15 minutes.
  • Store in a cool, dark place.


Orange-Grapefruit Marmalade with Ginger image

Provided by Tyler Florence

Categories     dessert

Time P1DT2h35m

Yield 1 pint

Number Of Ingredients 5

5 oranges
1 grapefruit
3 cups sugar
2 ounces crystallized ginger, cut in strips
1 box Fruit Pectin Powder, (1-ounce)


  • Cut fruit in half, squeeze out juice and pulp, discard seeds. The volume of this should be approximately 4 cups. Remove zest, this should yield approximately 1/2 cup. Transfer juice, pulp and zest to a large glass bowl. Cover and refrigerate for 24 hours. This helps the peel to soften.
  • After soaking, put the citrus in a large stockpot. Add 6 cups of water, simmer for 1 1/2 hours. A sample of the peel should feel quite tender if rubbed between fingers. Add sugar and ginger. Bring to a boil, stirring constantly with a wooden spoon. Boil hard for 20 minutes until sugar is dissolved and mixture is thickened. If the mixture foams up, add a pat of butter and the froth will subside.
  • Test for jell-point: drop a small amount of hot marmalade on a chilled plate. Return to the freezer for 1 minute. If surface forms a skin, it has reached jelling point, if still syrupy, continue cooking and test again in 5 minutes.
  • Remove from heat, stir in pectin. Cool for 15 minutes, spoon into half-pint sterilized jars leaving 1/4-inch headspace and seal.
  • ** Recipe Note: Traditionally the citrus seeds and pith are enclosed in a nylon bag and boiled along with the juice/pulp. This releases the natural pectin that is stored in that part of the orange. For time and ease, we eliminated that step and used store-bought fruit pectin. It worked very well.
  • ***To sterilize the canning jars, wash the containers in hot, soapy water and rinse. Boil them in a large pot for 10 minutes. Keep the jars in hot water until ready to use to prevent the jars from cracking. Dry with paper towels before filling with marmalade. Once filled, put on lids and collar. Boil again for 10 minutes to seal the jars.


Grapefruit Marmalade image

It's easy to make uniquely sweet-yet-bitter homemade grapefruit marmalade with this simple, delicious recipe.

Provided by Molly Watson

Categories     Breakfast     Brunch     Condiment     Jam / Jelly

Time 1h45m

Number Of Ingredients 3

5 pounds grapefruits (ripe)
6 cups sugar
3 pint jars (with sealable lids)


  • Gather the ingredients.
  • Wash and dry the grapefruits.
  • Use a sharp vegetable peeler or paring knife , remove the brightly colored zest (and only the brightly colored zest) from the grapefruit. Be sure to leave behind any and all of the white pith directly underneath, it is very bitter.
  • Chop the resulting zest-bigger pieces for chunkier marmalade, ribbon-like strips for a more spreadable result. Set zest aside.
  • Cut the ends off the zested grapefruits.
  • Working with one fruit at a time, cut off the thick white pith from around each grapefruit.
  • 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.
  • Squeeze any juice out of the membrane once you've cut out all the fruit.
  • Set the membrane aside, along with any seeds. The pectin in these will help "set" the marmalade later.
  • Combine the zest, fruit, juice, 4 cups of water and sugar in a large heavy pot and bring to a boil.
  • Meanwhile, lay a double layer of cheesecloth in a medium bowl.
  • Put membranes and seeds in the bowl.
  • Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds.
  • Add this " pectin bag " to the pot.
  • 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.
  • In any case, put a few small plates in the freezer to chill them. When the canning kettle water boils, use it to sterilize the jars and lids.
  • Bring marmalade to 220 F and hold it there for 5 minutes. Be patient, this can take quite a while.
  • 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. A "set" mixture will hold a clean track behind your finger.
  • Remove "pectin bag," squeezing any marmalade in it out and back into the pot before discarding the bag.
  • Take marmalade off the heat and let sit 5 minutes.
  • Set up clean jars next to the pot.
  • Stir marmalade to distribute the zest evenly in the mixture.
  • Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar.
  • Put lids on the jars.
  • If you're canning the marmalade, put the jars in the canning kettle and boil for 10 minutes. 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).

Nutrition Facts : Calories 58 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 14 g, Fat 0 g, ServingSize 3 pint jars (96 servings), UnsaturatedFat 0 g


Pink Grapefruit Marmalade image

I'm new to canning, so when I find a recipe that doesn't involve pectin or cheesecloth, I'm happy. This is another Nigella Lawson recipe, only slightly altered by me. I like really bitter and rich marmalade. If you don't, just use 1 kg of white sugar and halve the lemon juice.

Provided by CookingTimeForMe

Categories     Citrus

Time 3h

Yield 1 liter, 10 serving(s)

Number Of Ingredients 4

2 grapefruits (about 800g)
500 g sugar
500 g brown sugar
2 lemons, juice of or 6 tablespoons bottled lemon juice


  • In a large pot, place the two grapefruit in just enough water to make them float freely.
  • Bring to a boil, and let boil for two hours (add water from a kettle if too much boils away and the grapefruit touch the bottom).
  • Drain the grapefruit, discard water and let fruit cool (or else you'll burn your hands!).
  • Slice the grapefruit as finely as possible, and chop a bit. This is tedious, but not difficult. It doesn't have to be uniform.
  • Chuck the grapefruit, sugars and lemon juice back into the pot, and dissolve the sugars on low heat.
  • Bring to a boil and let bubble until you reach the jell point, about 15 minutes, give-or-take.
  • If you like a smoother consistency, blitz in a blender for a bit until you like what you see.
  • Ladle into clean, sterilized jars and process in a hot water bath for ten minutes.


Quick Grapefruit Marmalade image

A quick recipe for one bottle of marmelade, I use it to avoid canning - just put it in any bottle and refrigerate after making. It's best when it's first made though, and still warm. I like my marmelade tart - if you find it's too sour for your tastes, just use more sugar. Note: you don't need any gelatin, there's plenty of natural gelatin in the peel of all citrus fruits.

Provided by FusionCat

Categories     Breakfast

Time 50m

Yield 1 bottle

Number Of Ingredients 4

1 large pink grapefruit
3 cups sugar
6 cups water
2 tablespoons lemon juice


  • Slice the grapefruit very very thinly with a sharp knife, into flat slices. then cut these into strips, and cut the strips into smaller bits. Keep all the juice that flows out, if it's a juicy grapefruit.
  • Bring 6 cups of water to a boil, and then add the grapefruit slices and juice.
  • Keep at a low boil, adding the sugar. Continue boiling for quite some time (20-30 minutes), until it begins getting thicker.
  • The tricky part is knowing when to stop boiling. If you wait too long, it will become too thick when it cools. The important thing to know is it thickens a bit when cooling, so you have to stop it before it reaches the desired consistency. I put a porcelain dish in the fridge, then pour a little onto the dish - if it congeals a little, then it's ready.
  • Before you bottle it, eat it with bread while it's still warm - it's delicious!
  • Pour in any clean bottle, and refrigerate.


Grapefruit Marmalade with Vanilla and Anise image

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

1 3/4-pound ruby red grapefruit (about 2)
2 star anise pods
1 vanilla bean, halved lengthwise
2 cups sugar
1/4 cup fresh lemon juice


  • 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-and-Meyer-Lemon Marmalade image

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

5 pounds grapefruit, rinsed
5 Meyer lemons or small regular lemons, rinsed
1/2 cup lemon juice (from 2 to 3 additional lemons)
2 1/2 pounds sugar


  • 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

More about "grapefruit marmalade recipes"

pectin, water, sugar, grapefruit, grapefruit juice Ruby Red Grapefruit Marmalade Confections of a Foodie Bride honey, red gel food coloring, lemon, sugar, ruby red grapefruit and 1 more

Step 1. Place a saucer and 2 small spoons in the freezer for testing the marmalade thickness later. Advertisement. Step 2. Cut 1 inch off both ends of each grapefruit and reserve. Cut the fruit into very thin round slices. Coarsely chop half the slices; cut the remaining slices into quarters. Reserve any seeds.

2012-03-09 Instructions. To prepare the grapefruit, use a paring knife to cut about ½ inch off the top and bottom of the citrus. Then remove the skin from the fruit by setting it down on one of the flat surfaces and using the knife, moving downwards into …

Pour over the water, cover and leave overnight in a cool room or the fridge. When you are ready to cook the marmalade, put some clean jam jars and lids on a baking tray and then into the preheated oven at 100C/200F/Gas 2 for 20 minutes. Place two to three small plates or saucers in the freezer to chill. Put the peel, its soaking water and the ...

2012-03-29 Transfer fruit mixture to a large heavy-based saucepan. Bring to the boil on medium. Boil 20 minutes, stirring occasionally. 3. Increase heat to high, add sugar. Bring to boil. stirring. Reduce heat to medium. Boil, without stirring, 30 minutes. Test for setting point (drop a teaspoonful onto a chilled plate, push with finger - if it wrinkles ...

2018-11-29 This grapefruit marmalade embodies everything I love about freshly squeezed juice: the tiny bits of pulp; the citrusy aroma; and the clean, bright flavor. I kept this recipe as simple as possible, but feel free to play with the flavors. Substitute two oranges for one of the grapefruit, or toss half a split vanilla bean into the pot along with the chopped fruit.

4. Bring to the boil over high heat, reduce the heat and simmer until the marmalade sets when tested (see Note). 5. Allow the marmalade to mostly …

Grapefruit Marmalade Recipe Ingredients Makes 3 cups of marmalade 3 medium-sized grapefruit, pink or yellow 2 cups (roughly 1lb) white sugar, or a weight equal to the peeled weight of the grapefruits. You can use special jam sugar if you like, but there's really no need, because grapefruit has plenty of pectin in it. (Pectin is the stuff that ...

Grapefruit Marmalade. Sign Up for Newsletters. Subscribe Now. Give a Gift. Subscribe. Subscribe. to the Magazine. Give a gift. today for $20.50!

In a large, deep stainless steel saucepan, combine peel with water to cover generously. Bring to a boil over medium-low heat and boil for 10 minutes. Drain and discard liquid. Return peel to saucepan. Working over a bowl to catch juice and using s sharp knife, separate grapefruit segments from the membrane.

2012-08-05 Cover with a teatowel and leave to soak overnight. Next day bring the fruit and water to the boil. Continue to boil briskly until the fruit is soft and pulpy – about 40 minutes. Add sugar, bring quickly back up to the boil and boil fast until the setting point is reached. This will take another 40 minutes or so.

2014-01-14 Cook at a rapid boil, stirring frequently, until it reaches a gel set, about 30 minutes. Stir in the elderflower cordial and boil for 30 seconds. Remove from heat and let stand for 5 minutes. Ladle the marmalade into 3 sterilized half-pint jars, leaving 1/4-inch headspace. Seal and process in a boiling water bath for 10 minutes.

2019-06-18 Place clean jars on a baking sheet and place in oven preheated to 200 degrees. Set screw bands aside. Next, boil a kettle of water and pour into a clean glass bowl. Carefully submerge the sealing discs in the bowl of hot water. Set aside. Wash the fruit very well and dry with paper towels.

2017-01-26 2. Halve the grapefruit and squeeze the juice from them, reserving the pips. Put the juice into a preserving pan or large saucepan with the shredded peel. 3. Chop the pulp roughly and put it onto a large square of muslin with the pips. Tie up the corners tightly and put it into the saucepan. Add the water.

2022-04-20 Marmalade Pudding Cake Nigella. bicarbonate of soda, Orange, unsalted butter, large eggs, plain flour and 4 more.

Method. Reviews (2) Step 1: Using a potato peeler, pare off the grapefruit rind and cut into fine shreds. Step 2: Cut the grapefruit in half and squeeze the juice. Place the juice in a preserving pan. Step 3: Chop the pith and flesh roughly, place in a muslin bag with the pips.

2020-01-21 Cook on low. 10. Reduce heat to low and cook, stirring continuously over a gentle boil for about 10 minutes until marmalade begins to stick to the back of a spoon. Scoop out any excess white foam that may form during the cooking process. 8.

2012-02-24 Place sliced rinds into a medium size (I use a 3 quart) saucepan with lid. Cover the rinds with cold water, add the tsp of salt and set on the stove or counter top to soak overnight. sliced rinds. The next day, pour out the salted soaking water, rinse the rinds and cover again with water. On a low simmer, cook grapefruit rinds for 2 1/2 to 3 ...

2021-01-21 Before beginning, place a small saucer into the freezer to chill. Start by juicing the grapefruit & lemons. Place the grapefruit juice & lemon juice, along with all of the water into a maslin pan or a large heavy bottomed saucepan. Next, slice each grapefruit in half & use a spoon to scoop the flesh, pith & pips out, leaving behind the skins.

2019-08-27 Save Recipe. This no-pectin recipe for grapefruit marmalade makes four 8-ounce jars. The marmalade makes an excellent topping for toast, biscuits, or muffins in the morning, or use it as an ingredient in recipes that call for orange marmalade. One reader wrote that she made the marmalade with a combination of grapefruit, oranges, and lemons.

Grapefruit marmalade is sweet, yet still has this delicious and famous grapefruit bitterness. I make the easy version and my marmalade also have less sugar. ...

2017-02-14 Step 2. Combine sliced peel, grapefruit, and star anise in a large saucepan; scrape in seeds from vanilla bean and add pod. Toss to combine; pour …

2008-06-11 Mixture should measure 5 cups (1.25 L). If more, uncover and simmer longer; if less, add water. In clean Dutch oven, stir together grapefruit mixture, sugar and rhubarb; bring to boil over high heat, stirring constantly. Boil vigorously, stirring constantly, until setting point is reached, about 20 minutes. To test, remove from heat.

2016-07-06 Discard the remaining. Pour the 5 1/2 cup mixture into a large stock pot. In a small bowl, or glass, stir together the powdered pectin, and 1/4 cup of the sugar. Stir this into the grapefruit mixture. Bring the mixture to a boil, stirring constantly. Stir in the remaining sugar quickly. Bring to a hard boil and stir for 1 minute.

2015-12-21 Combine the sliced fruit, sliced zest, water, and sugar in a large pot. Bring the mixture to a simmer over medium heat. Stir until it reaches a simmer, then reduce heat to low. Attach a candy thermometer to the side of the pot, and continue to simmer until the mixture thickens and reads 220° F on a thermometer.

2011-01-25 Method. Cut each grapefruit into six wedges and the lemons into quarters. Chop finely with a knife, or slice in a food processor. Keep the pips. Measure the fruit and juice in a large measuring jug. It should be about 2 litres (3½ pints). Put the fruit and juice in a preserving pan with 2 litres (3½ pints) water.

2019-01-12 Pour the sugars and the reserved grapefruit juice into the pan and bring back to a gentle simmer to dissolve the sugar. Put a sugar thermometer into the pan, turn up the heat and boil for 15-20 minutes, stirring regularly to avoid it catching, until it reaches 105C. STEP 5. Remove the plate from the freezer and spoon a little of the marmalade ...

If you've never made marmalade before then this shortcut recipe is for you - it saves hours on the traditional method. Lower sugar marmalade. A star rating of 4.5 out of 5. 8 ratings. A lower sugar version of the classic breakfast preserve. We use unsweetened apple juice to cut the sugar while maintaining an intense fruit flavour. Harissa & marmalade roasted roots. A star rating of …

2013-07-15 1) 1kg of grapefruit (or oranges if you prefer orange marmalade) 2) 700g of sugar. 3) 1/2 lemon (for the juice) Steps: 1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel. 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can. 3) Roughly chop up the grapefruit flesh into ...

Using a potato peeler, peel the grapefruit to remove the coloured part in long strips. Use a sharp knife to shred this citrus peel finely. Halve the grapefruit and squeeze the juice from them, reserving the pips. Put the juice into a preserving pan or large saucepan with the shredded peel. Chop the pulp roughly and put it onto a large square of ...

2021-11-17 How to make grapefruit marmalade at home. STEP 1 – Soften the grapefruit. Scrub the fruit, remove the buttons at the top and put them whole into a preserving pan with 2.5 litres water. 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.

2020-07-26 The method for making marmalade is pretty simple. First, you will need to peel the rind off of the lemon and grapefruits and thinly slice the rind into small strips. until you have around 2 cups of the rind. Place the rind in a saucepan along with 2-3 cups of water and bring to the boil then simmer for 10 minutes.

2016-06-04 Combine the peels, segments, juice, cheesecloth bag of membranes and the scaled water to a saucepot. Bring the mixture to a gentle simmer and cook for 5-10min. Let the mixture cool for a few minutes and remove the cheesecloth bag. Place the bag in a mixing bowl and press it with a second bowl to extract any juice.

Place in a saucepan large enough to hold all remaining ingredients and consider that mixture tends to bubble excessively high in pan. Add lemon juice with seeds and sugar. Set aside. 3. Using a serrated knife, cut away peel of grapefruits including thin membrane. 4. Above a bowl to catch all juice, cut between membrane to obtain pure flesh.

2016-01-17 Put the vine fruits into a heatproof mixing bowl, then pour over the marsala and boiling water. Set aside for 20 minutes to let the fruit plump up. Set the oven at 180C/gas mark 4. Put the butter ...

Directions. Instructions Checklist. Step 1. In a medium bowl, whisk the sugar with the smoked salt and pectin. Advertisement. Step 2. In a large saucepan, whisk the grapefruit zest with the ...

2020-03-09 4 medium pink grapefruits, (about 2 1/2 pounds, 1kg), preferably unsprayed or organic. 5 cups (1,4l) water, plus more for cooking the grapefruit slices in step 3. 3 1/2 cups (700g) sugar. the juice of 1 lemon. Cut the grapefruits in half. Use a soup spoon to scrape the pulp out of four of the grapefruit halves*.

Related Search