Thursday, June 11, 2009

Grapefruit Marmalade

(I have made marmalade before, but that was orange and lemon stuff. This lot is grapefruit.)

I have never bought a grapefruit before. I have never tasted it by itself either--part of a mocktail doen't really count, in my opinion. The other day, though, I bought four (YES, FOUR) grapefruits in preperation for a marmalade making frenzy... I ate one at 4:30am the other morning because I couldn't sleep... that left three... that was okay, as I only needed two... for this Grapefruit Marmalade recipe.


The great thing about this recipe is that it is done over two days, which means you can do the first bit in the evening, and the second bit the next morning, rather that have your whole day taken up.

Here is my take on the recipe: I cut up my fruit differently, and I also used an extra cup of sugar. I also don't worry about the waterbath. Scroll down to see how I sterilize jars.

GRAPEFRUIT MARMALADE

2 large, thick-skinned grapefruits.
1 large, thick-skinned lemon.
2 cups of water.
5 cups of white sugar.

1. Peel the fruit. Remove the fleshy white stuff from the peel, so only the peel and pith remain. Slice into thin strips (as thin as you can easity cut), any length you like. Mine varied from 3/4 inch to 1.5 inches.

2. Cut the flesh of the fruit into chunks (or do what I did due to the bitterness of the grapefruit membranes: tear the fruit apart with your fingers, getting all the flesh away from the membranes). Into a large saucepan put the flesh, the sliced rind and the 2 cups of water. Simmer for 10minutes over medium heat.

3. Take of the heat, cover, and leave overnight.

4. The next day, add the 5 cups of sugar to the fruit mix, and put it over moderate heat. Bring to the boil, stirring until all the sugar is dissolved. Using a candy thermometer* continue to boil the mixture until it reaches between 218F and 220F (104C to 105C). Take off the heat, skim off the scum (say "skim off the scum" outloud ten times) and ladle into sterilized jars. Put the lids on.

5. Turn the jars upside down for at least 10 minutes, before turning the right way up again. Use a damp cloth to clean the jars. Lable the jars, remembering to put on the date. If it MUST be used within a few weeks (i.e. if a jar did not seal properly) make a note of that on the ladel too.

You will notice that the original recipe says to process it in a water bath, and advises that you eat the marmalade within 3 weeks if you do not do this. I reckon the marmalade should be fine to keep for months so long as it is in sterilized jars.


HOW TO STERILIZE JARS, KATHY STYLE:

1. Heat oven to 120C (250F).
2. Wash the jars and lids in hot soapy water.
3. Rinse the jars under hot water. Do not dry them.
4. Put a clean teatowel in an oven tray (one with sides, as might be used for a slice): make sure that the teatowel goes up the sides too.
5. Put the rinsed jars on the teatowel, and put the tray with the teatowel and jars in the oven. Leave it in there for at least 10 minutes, getting it out just before the jam/marmalade is ready.

I have used this method for all my jams and marmalades, and have not had any problems.

Here is my cat licking his nose... so cute!!!

*Candy thermometres aren't very expensive to buy. Mine is quite a nice one and it was only about $15 (AU).