I had just come back from visiting family in California and brought back some homegrown, "organic," grapefruits. Maybe the grapefruits weren't fully ripe, but they were still delicious. I wanted to bring back more, but Mr. Man said that I would be going over the weight limit for our checked in bag, so I had to give away a couple to my sister.
I've been wanting to make marmalade for a very long time, but didn't have immediate access to fresh organic fruit. I didn't want to use store bought citrus because the citrus rinds are covered in wax and the rinds are an essential ingredient in making marmalade. So, when I spied these grapefruit beauties on a tree branch, which was hanging over in my sister's yard, I told her to pick me some.
I did a lot of research and just came up with the recipe below. I wanted a marmalade that was sweet, sour, and had some bitterness to it. Of course, I didn't want a marmalade that was too bitter, but it had to have the bitterness because that's what's often associated with marmalade (at least, to me). I hope you enjoy the following recipe:
Grapefruits
1 C of sugar per 1 pound of fruit (add more or less, depending on taste)
Juice of a lemon for every three pounds of grapefruit (optional)
1. Take the peel off from the fruit. Cut and scrape as much of the pith (the white parts) off the peel.
2. Blanch the peels by putting the peels into a pan and cover with water, and put the pan on the stove.
3. Bring the water to a boil and turn off the stove. You can either let the peels sit in the water for 2-4 hours OR you can can drain the water and blanch the peels again, and after the second blanch, let the peels sit in the water for about 2-4 hours. The more you blanch and let the peels sit in the water, the more bitterness you will remove from the peel. (The downside is that you will also remove a lot of grapefruit's essential oils.)
4. Juice the grapefruit into a pan. (You can just cut up the grapefruit into pieces and cook it all in the jam, but the membrane - the thin lining that encases each segment of the fruit - is also bitter). Add the juice of the lemon, if using. Add the sugar and let it sit on the stove until the peels are ready.
5. Drain the peels. Slice the peels as thin as possible and as long as you want. (My peels were about two inches long and half the size of a matchstick.) You can use all the peels or some of it. (I used about 4/5 of the peels). Put the thinly sliced peels into the pan with the grapefruit juice/pieces.
6. Cook on medium heat and stir constantly until desired consistency.
7. If you were going to water bath can the marmalade, then check out this website.
Enjoy!
1. Take the peel off from the fruit. Cut and scrape as much of the pith (the white parts) off the peel.
2. Blanch the peels by putting the peels into a pan and cover with water, and put the pan on the stove.
3. Bring the water to a boil and turn off the stove. You can either let the peels sit in the water for 2-4 hours OR you can can drain the water and blanch the peels again, and after the second blanch, let the peels sit in the water for about 2-4 hours. The more you blanch and let the peels sit in the water, the more bitterness you will remove from the peel. (The downside is that you will also remove a lot of grapefruit's essential oils.)
4. Juice the grapefruit into a pan. (You can just cut up the grapefruit into pieces and cook it all in the jam, but the membrane - the thin lining that encases each segment of the fruit - is also bitter). Add the juice of the lemon, if using. Add the sugar and let it sit on the stove until the peels are ready.
5. Drain the peels. Slice the peels as thin as possible and as long as you want. (My peels were about two inches long and half the size of a matchstick.) You can use all the peels or some of it. (I used about 4/5 of the peels). Put the thinly sliced peels into the pan with the grapefruit juice/pieces.
6. Cook on medium heat and stir constantly until desired consistency.
7. If you were going to water bath can the marmalade, then check out this website.
Enjoy!
4 comments:
As I was looking for the syrup to put on my pancakes. I forgot that I had some homemade maple syrup in the pantry. The small classic flower glass jar caught the corner of my eye. I quickly opened the jar, took a small sample of it with my finger and lick it. The dark sweet maple syrup was so delicious. I added more then usual to my pancakes with butter. The pancakes just melts in my month with the maple syrup. I have to say it was one of the best homemade syrup I've had in years. The lady I knew made her own too. Such a sweet lady always making and trying new things...
did u like it BREAD LADY?!?!?
Aplysia Oceanography, it turned out well. I do like it. The only change I would make next time is to cut the rinds into smaller pieces or soak it longer so it's more pliable. Overall, it's yummy!
Hi Anonymous, I'm so glad to hear that the homemade maple syrup brings you good memories and is yummy in your tummy. I told my Mr. Man that we need to tap our maple trees this year, but he says that it's too much work for him. I'm still hoping, but for sure next year I'm going to make him tap our maple trees.
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