Orange Grapefruit Marmalade With Ginger Recipes

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GRAPEFRUIT MARMALADE



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

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 AND GINGER MARMALADE



Grapefruit and Ginger Marmalade image

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

3 large grapefruits, whole
1 tablespoon gingerroot, shreds
2 1/2 cups water
4 cups sugar

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!

ORANGE-GRAPEFRUIT MARMALADE



Orange-Grapefruit Marmalade image

This recipe was given to my Grandmother by her friend Marva about 25 years ago. It's been a family favorite ever since.

Provided by Morgorond

Categories     Oranges

Time 1h40m

Yield 24 serving(s)

Number Of Ingredients 7

3 large grapefruits
1 orange
1 lime
1 1/2 cups water
1/4 teaspoon baking soda
5 cups sugar
3 ounces liquid fruit pectin, such as Certo

Steps:

  • Remove peels from fruit and scrape off excess pith. Cut peels into fine strips.
  • In saucepan, combine peels, baking soda and 1 1/2 cups water. Bring to boiling, cover and simmer 20 minutes.
  • Meanwhile, remove white membrane from fruit and section, working over bowl to catch juices. Discard seeds.
  • In 8-10 quart Dutch oven, combine sections, juice and undrained peel. Cover and simmer 10 minutes.
  • Measure 3 cups cooked fruit mixture; add sugar and mix well.
  • Bring to full rolling boil and boil, uncovered, 1 minute.
  • Remove from heat, stir in liquid pectin and skim off foam with metal spoon. Stir and skim for 10 minutes.
  • Pour into hot, sterilized jars and seal.

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