|1. Grapefruit Marmalade|
This was the last marmalade I attempted but it should have been the first. Grapefruit marmalade is actually extremely easy and it can be done on a small scale- like one grapefruit- or you can scale it up if you have a grapefruit glut. The only caveat is that this particular recipe calls for a 12-18 hour waiting period mid-stream. The easiest way to make this happen is to start in the afternoon and pick up again the following morning but plan ahead.
I dedicated 2 grapefruit to this recipe (2A) and I used it as a test of one of my food processor shortcut. Based on my previous batches of marmalade I was wondering if food processing the peel actually made the end product more astringent or bitter. So dedicated half of each peel (in case one peel was already more bitter) to a method of rind chopping.
|2. A. My victims B. Peeling the victims C. Piles for each method and a spoon that isn’t effective D. Scraped rinds and a pith pile)|
(Keep in mind that if you upscale the recipe to include more than one grapefruit you can combine everything without issue- this division was for the sake of science.)
|3. Food processed grapefruit bits vs “thin” slices.|
|4. A. Grapefruit with “core” and with “core” removed B. Separating flesh from side membrane. C. Continuing to separate flesh from the rest or the membrane.|
|5. Grapefruit pulp|
I used the same saucepan for each of my batches up to step 8 of my directions below (6). I had each batch staggered by about 10 minutes but conditions were essentially identical. I needed the pan so I shifted the pre-marmalade to Tupperware to “rest” for the allotted 12 hours.
|6. See directions below. A. Boiling the rind B. Adding rind to fruit C. Mixture before boiling D. Mixture boiling (color becomes more orange) E. Mixture ready to “rest” (more volume present in rind mixture)|
Then life happened and I couldn’t finish up that night so I put everything in the fridge and came back to it 2 days later. This did not adversely affect my end product as far as I can tell.
Instead of staggering my final boil I used the saucepan and a skillet at the same time (7). I consider this equal enough since they are from the same set and they have the same exposed surface area.
|7. One batch in a skillet the other in a pan.|
|8. A. Boiling marmalade nearing gel stage B. Marmalade ready to go into jars.|
Special Equipment: Water Bath Canner, Jars, lids, and bands, Canning funnel, bubble remover
(Recipe adapted from Ball Complete Book of Home Preserving)
1 grapefruit (or more)
1. Wash grapefruit and score outside into quarters to peel.
2. Scrape out pith with a knife and discard
3. Slice peel into thin strips (or food process)
4. Add to saucepan, cover with water and boil for 10 minutes
5. Drain water and return to pan
6. Working over a bowl, separate grapefruit segments from membrane and squeeze juice from membrane and discard
7. Add 4 c water per grapefruit, and segments with juice to saucepan with peel strips and bring to a boil for 10 minutes
8. Let stand at room temperature for 12-18 hours (or more). Can remain in pan for this.
9. Return to a boil and boil for ~15 minutes until peel is tender
10. Measure fruit mixture and return to heat
11. While mixture is boiling stir in 1 c sugar for every cup of fruit
12. Continue boiling and stirring until mixture reaches the gel stage (check using temperature, spoon or saucer tests)
13. Ladle into jars leaving ¼ inch headspace
14. Remove bubbles and adjust headspace if required
15. Wipe rim, center lid, and screw band to fingertip tight
16. Place jars in water bath canner and adjust water level to cover the jars if necessary
17. Bring to a boil and process for 10 minutes
18. Turn off heat, remove canner lid, wait 5 minutes and remove jars
19. Check seal in 24 hours. Reprocess or label and store
My Yield: Total about 2 ¾ pints or 5- 8 oz jars with some left over