Has anyone got a recipe for grapefruit marmalade?!


Question: Quick Grapefruit Marmalade (so many variations, this is the most simple)

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.

1 bottle 50 min 20 min prep

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.


Answers: Quick Grapefruit Marmalade (so many variations, this is the most simple)

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.

1 bottle 50 min 20 min prep

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.

personally I myself dont b/c it wouldnt b suttin I like so go to any search engine, yahoo, google, etc and just put in the g.f marm and c what recipe you like it will give you many sites to look at and make the one you want!

Orange-Grapefruit Marmalade with Ginger Recipe courtesy Tyler Florence
Show: Food 911
Episode: Better Biscuits-Sarasota FL/Lady Marmalade-Cathedr





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.
Just leave out the orange if you want.

Recipe for grapefruit marmalade which makes 4 half pints.
INGREDIENTS:
2 large grapefruits, thick skinned
1 large lemon, thick skinned
2 cups water
4 cups granulated sugar
PREPARATION:
Peel grapefruit and lemon; cut away inner white part of peel, leaving rind and white pith. Cut rind into slivers 3/4 inch long and 1/8 inch wide. Chop fruit coarsely, reserving juice.
In an 8-quart nonreactive heavy kettle over moderately high heat, simer rind, chopped fruit, reserved juice and water, uncovered, 10 minutes.
Pour into a large heatproof glass bowl and let stand, covered, in a cool place overnight.
Return mixture to kettle. Add sugar and set over moderate heat. Insert a candy thermometer and bring to a boil, stirring until sugar dissolves. Continue boiling, stirring occasionally, until thermometer registers 218 degrees F to 220 degrees F.

Remove from heat, skim off foam and ladle into sterilized half-pint canning jars, leaving 1/4-inch head space. Wipe rims, seal jars and process in a boiling water bath for 10 minutes (15 minutes for altitudes abouve 6000 feet). Remove jars from water bath, let cool for 12 hours and test for airtight seals. Label and store in a cool, dark place. If you decide not to sterilize and process jars, refrigerate marmalade and serve within three weeks.
Makes 4 half-pints





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