Jellies, jams, and all of the in-betweens just can’t compete with marmalade. Marmalade has the most natural ingredients, lending it an extra kick from real frut tast. One of my favorite combinations is candied meyer lemon peel marmalade served alongside chocolate cake and pistachio ice cream.
Recently, I decided to try my hand a grapefruit marmalade. I typically don’t like grapefruit but am coming around to its taste and really enjoy its vibrancy. I like turning something so bitter and sour into a sweet marmalade with rich color and gentle acid.
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- 3 or 4 large grapefruit, I prefer Rio Star Grapefruits
- Water to cover grapefruits
- up to 10 cups of sugar
- 2 Vanilla Beans
- Halve the grapefruits and place in a wide pot.
- Cover these with water and 4 cups of sugar.
- Heat to a boil then reduce and allow to simmer until the fruits are tender throughout, typically half an hour.
- Remove the fruit and let the excess water drain.
- Cut these halves into pieces and pick out all the large seeds.
- Next blend the fruits, peel and all, in a food processor or blender until a uniform pulp is achieved. If some of the peel is too large, simply run your knife through the pulp to even it out.
- Return this pulp to a dry pan and add at least 3 cups of sugar, up to 6 cups for sweeter marmalade, and seed the vanilla beans into the mix.
- Heat on medium, stirring occasionally, until the pulp thickens and creates a marmalade.
- Remove from heat again and allow to cool completely before use. If it gets too thick upon standing, simply add citrus juice of any kind or honey to thin it appropriately.
Joe the Baker http://www.joe-the-baker.com/