link, strong, em. then cut these into strips, and cut the strips into smaller bits. Recipe: Rosemarie White I love grapefruit season, the beautiful yellow globes cheer up the winter gloom. Boil hard for one minute. Peel and section grapefruit; set sections aside. Keep at a low boil, adding the sugar. Cut the ends off the zested grapefruits and then, working with one fruit at a time, cut off the thick white pith from around each grapefruit. Bring marmalade to 220 F and hold it there for 5 minutes. Cut the grapefruits into wheels. We added xylitol as a low-cal blood sugar friendly alternative to sugar for a lightly sweetened finish. Slice the grapefruit very very thinly with a sharp knife, into flat slices. The instructions tell you to prepare (2) 5 oz jars. It doesn't … Set up clean jars next to the pot. Use a peeler to peel the thin, yellow, outer layer (zest) from the grapefruits. Directions Step 1 The white pith on the grapefruit strips will help solidify the marmalade as they contain vital pectin. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Reserve any juice that accumulates on the cutting board. Info. Add the grapefruit juice, water, and zest to the pan and allow it to simmer. Remove "pectin bag," squeezing any marmalade in it out and back into the pot before discarding the bag. Squeeze any juice out of the membrane once you've cut out all the fruit. Peel zest to your liking, either with a vegetable peeler then finely sliced or if you prefer a smoother marmalade microplane the zest. Many traditional marmalade recipes have you remove all the peel, boil it a time or two and then separate the zest from the pith. If you're canning the marmalade, put the jars in the canning kettle and boil for 10 minutes. I like my marmelade tart - if you find it's too sour for your tastes, just use more sugar. Info. Coarsely chop half the slices; cut the remaining slices into quarters. Wash the grapefruit and remove the rinds in quarters. She is currently at work on a second book about homemade food gifts. I followed the recipe pretty closely. Put a dollop of the mixture on a chilled plate, swirl the plate to spread the mixture a bit and drag your finger through the mixture. Increase heat to high and boil rapidly, stirring frequently and scraping the bottom with a heatproof spatula to prevent sticking, until the mixture thickens and most of the fruit separates from the peels, about 15 minutes. I love your recipes. Makes about 7 1/2 cups, or 7 half-pints plus a little extra. Place a large heavy bottom pot over medium heat. Pour in more boiling water to cover jars by at least 1 inch. The pectin in these will help "set" the marmalade later. EatingWell may receive compensation for some links to products and services on this website. Add the grapefruit juice, water, and zest to the pan and allow it to simmer. then cut these into strips, and cut the strips into smaller bits. Wipe rims with a moist paper towel to remove any residue. Ladle the marmalade into hot, sterilized jars and process them in a hot water bath for 10 minutes. Fantastic! 2 kg granulated sugar. Step 2 Making marmalade is easy. Get these ingredients for curbside pickup or delivery! Pour this mixture into the sanitized jars and seal. 2. Many traditional marmalade recipes have you remove all the peel, boil it a time or two and then separate the zest from the pith. Actually this recipe yielded (4+) 8 oz jars. Slice the grapefruit very very thinly with a sharp knife, into flat slices. Cut rind into julienne strips. Your email address will not be published. This is tedious, but not difficult. Wash new, unused lids and rings in warm soapy water. Remove any seeds. A quick recipe for one bottle of marmelade, I use it to avoid canning - just put it in any bottle and refrigerate after making. 1, 2 and 3. Cut 1 inch off both ends of each grapefruit and reserve. Place a small amount of marmalade on a plate and put it in the freezer. Let cool completely before serving or refrigerating. Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Source: EatingWell Magazine, January/February 2017. Return the reserved 5 cups of the fruit mixture to the pot. Stir marmalade to distribute the zest evenly in the mixture. Remove the marmalade from the heat when the freezer sample meets your desired consistency. To test, place a little of the liquid (without any solids) on a frozen spoon. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Peel zest to your liking, either with a vegetable peeler then finely sliced or if you prefer a smoother marmalade microplane the zest. Some grapefruit marmalade recipes require you to soak the rinds overnight to soften them up. Percent Daily Values are based on a 2,000 calorie diet. Prepare Grapefruit. 275.9 calories; protein 0.8g 2% DV; carbohydrates 71.1g 23% DV; fat 0.1g; cholesterolmg; sodiummg. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon. Place in a large nonreactive pot (see Tip). Chop the resulting zest–bigger pieces for chunkier marmalade, ribbon-like strips for a more spreadable result. 4. I’m happy with the results. Add zest ribbons and cook for 5 minutes more. Total Carbohydrate Never made marmalade before? I place the fruit into a non-reactive bowl, add the water, cover the bowl and set aside overnight. Add a rating: Comments can take a minute to appear—please be patient! Slice the zest into thin strips and put it aside. In this jam recipe, we opt for small grapefruits because they have less pith so you'll end up with less-bitter results. Have you cooked this recipe? Run a zester around 2 grapefruits to produce ribbons of zest. Measure 5 cups of the fruit mixture, making sure to get a good combination of rind, fruit, and juice. Post whatever you want, just keep it seriously about eats, seriously. Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Add this "pectin bag" to the pot. Cook on low until the zest is cooked to your liking. 64.9 calories; protein 0.1g; carbohydrates 16.8g 5% DV; exchange other carbs 1; dietary fiber 0.1g 1% DV; sugars 16.6g; fatg; saturated fatg; cholesterolmg; vitamin a iu 115.9IU 2% DV; vitamin c 4.3mg 7% DV; folate 1.3mcg; calcium 2.1mg; ironmg; magnesium 1.1mg; potassium 17.8mg 1% DV; sodium 0.6mg; added sugar 16g. Remove the rings for storage and store in a cool, dark area. Stir-fried rice noodles with shrimp, pork, and vegetables. Bring 6 cups of water to a boil, and then add the grapefruit … … ‘Tis the season for making s’mores and snuggling by a fire. This is a great recipe which produces a wonderful, bright yellow marmalade that keeps well. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Marmalade skies: Nigel Slater’s pink grapefruit marmalade recipe. Measure 5 cups of the fruit mixture, making sure to get a good combination of rind, fruit, and juice. Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds. Test the consistency after 3 minutes. The tricky part is knowing when to stop boiling. Information is not currently available for this nutrient. All products linked here have been independently selected by our editors. Use a sharp vegetable peeler or paring knife, remove the brightly colored zest–and only the brightly colored zest–from the grapefruit. Bring to a boil over medium-high heat, cover, lower the heat, and simmer until the rinds are soft and beginning to turn translucent, about 15 minutes. Add the fruit to the pot with the rind and return the mixture to a simmer. Yellow Cake with Chocolate Frosting and Caramel Top, The Boozy Baker: 75 Recipes for Spirited Sweets, Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce, The Perfect Dip Exists: Nam Prik Ong (Thai Pork-and-Tomato Chile Dip), One (1.75-ounce) package regular powdered fruit pectin. The marmalade making method. I kept this recipe as simple as possible, but feel free to play with the flavors. To make ahead: Refrigerate for up to 1 month. Add the grapefruit juice, water, and zest to the pan and allow it to simmer. Cook on low until the zest is cooked to your liking. 209 %. If you see something not so nice, please, report an inappropriate comment. Place a saucer and 2 small spoons in the freezer for testing the marmalade thickness later. Working over a bowl to catch the juices, hold a fully peeled grapefruit and use a sharp knife to cut out each section of the membrane holding the sections together. Add comma separated list of ingredients to include in recipe. In this jam recipe, we opt for small grapefruits because they have less pith so you'll end up with less-bitter results. Your email address will not be published. 1kg of grapefruits. Be sure to leave behind any and all of the white pith directly underneath, it is very bitter. You saved Grapefruit Marmalade to your. This sweet, sticky spread is a must on sunny mornings. Bring 6 cups of water to a boil, and then add the grapefruit slices and juice. If not using the water-bath method, allow marmalade to cool completely then store in refrigerator. To begin, I wash the fruit. Add the fruit, the reserved juice, sugar and water. Did a second batch and added jalapeños and cranberries that I needed to use up. Nutrient information is not available for all ingredients. Can you please tell me what the calcium lactate in the recipe does? Offers may be subject to change without notice. Thoroughly wash and dry the grapefruits. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Meanwhile, roughly chop the grapefruit and remove any seeds. Subscribe to our newsletter to get the latest recipes and tips! Store for up to a year if kept sealed or a month in the refrigerator. I did use an immersion blender to mash it. I wasn’t sure how much of the peel to add, but it turned out nicely. A "set" mixture will hold a clean track behind your finger. Wash and dry the grapefruits. 75 ml lemon juice. Heat over medium-high heat until bubbling, mixing constantly. place the cooked grapefruit slices back in the pot or Dutch oven along with the chopped grapefruit pulp When the marmalade passes the thickness test, discard the cheesecloth bag. That method is messier, more complicated and less flavorful than simply taking a bit of time to carefully zest the fruit, remove the pith and then cut out peel-and-membrane-free sections of grapefruit. Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. © Copyright 2020, 18 Easy Halloween Treats Kids Can Help Make, 15 Warm Squash Soups for Cool Fall Nights, 15 of the World's Best Savory Beef Stew Recipes, 8 Ways to Season and Sweeten Pumpkin Seeds, 12 Easy Pork Chop Recipes Inspired by World Cuisines, 15 Fall Fruit Salads That Celebrate Autumn Flavors, 15 Fresh Green Bean Recipes to Mix Up Your Dinner Sides, These 15 Meatless Chili Recipes Prove You Don't Need Beef, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Top with lids and screw rings on tightly. Put grapefruit wheels and zest strips into a non-reactive saucepan. Ruby red grapefruit and sugar is all you need to make a slightly bitter, sweet, and tangy marmalade. Take marmalade off the heat and let sit 5 minutes. Reduce heat to low and cook over a steady boil, stirring often. Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Transfer the rinds to a large pot and add 2 cups of water and the baking soda. Discard 4 of the quarters (the rind of 1 grapefruit). We may earn a commission on purchases, as described in our affiliate policy. This grapefruit marmalade embodies everything I love about freshly squeezed juice: the tiny bits of pulp; the citrusy aroma; and the clean, bright flavor. 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Slice the grapefruit very very thinly with a sharp knife, into flat slices. Some HTML is OK: link, strong, em. then cut these into strips, and cut the strips into smaller bits. Recipe: Rosemarie White I love grapefruit season, the beautiful yellow globes cheer up the winter gloom. Boil hard for one minute. Peel and section grapefruit; set sections aside. Keep at a low boil, adding the sugar. Cut the ends off the zested grapefruits and then, working with one fruit at a time, cut off the thick white pith from around each grapefruit. Bring marmalade to 220 F and hold it there for 5 minutes. Cut the grapefruits into wheels. We added xylitol as a low-cal blood sugar friendly alternative to sugar for a lightly sweetened finish. Slice the grapefruit very very thinly with a sharp knife, into flat slices. The instructions tell you to prepare (2) 5 oz jars. It doesn't … Set up clean jars next to the pot. Use a peeler to peel the thin, yellow, outer layer (zest) from the grapefruits. Directions Step 1 The white pith on the grapefruit strips will help solidify the marmalade as they contain vital pectin. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Reserve any juice that accumulates on the cutting board. Info. Add the grapefruit juice, water, and zest to the pan and allow it to simmer. Remove "pectin bag," squeezing any marmalade in it out and back into the pot before discarding the bag. Squeeze any juice out of the membrane once you've cut out all the fruit. Peel zest to your liking, either with a vegetable peeler then finely sliced or if you prefer a smoother marmalade microplane the zest. Many traditional marmalade recipes have you remove all the peel, boil it a time or two and then separate the zest from the pith. If you're canning the marmalade, put the jars in the canning kettle and boil for 10 minutes. I like my marmelade tart - if you find it's too sour for your tastes, just use more sugar. Info. Coarsely chop half the slices; cut the remaining slices into quarters. Wash the grapefruit and remove the rinds in quarters. She is currently at work on a second book about homemade food gifts. I followed the recipe pretty closely. Put a dollop of the mixture on a chilled plate, swirl the plate to spread the mixture a bit and drag your finger through the mixture. Increase heat to high and boil rapidly, stirring frequently and scraping the bottom with a heatproof spatula to prevent sticking, until the mixture thickens and most of the fruit separates from the peels, about 15 minutes. I love your recipes. Makes about 7 1/2 cups, or 7 half-pints plus a little extra. Place a large heavy bottom pot over medium heat. Pour in more boiling water to cover jars by at least 1 inch. The pectin in these will help "set" the marmalade later. EatingWell may receive compensation for some links to products and services on this website. Add the grapefruit juice, water, and zest to the pan and allow it to simmer. then cut these into strips, and cut the strips into smaller bits. Wipe rims with a moist paper towel to remove any residue. Ladle the marmalade into hot, sterilized jars and process them in a hot water bath for 10 minutes. Fantastic! 2 kg granulated sugar. Step 2 Making marmalade is easy. Get these ingredients for curbside pickup or delivery! Pour this mixture into the sanitized jars and seal. 2. Many traditional marmalade recipes have you remove all the peel, boil it a time or two and then separate the zest from the pith. Actually this recipe yielded (4+) 8 oz jars. Slice the grapefruit very very thinly with a sharp knife, into flat slices. Cut rind into julienne strips. Your email address will not be published. This is tedious, but not difficult. Wash new, unused lids and rings in warm soapy water. Remove any seeds. A quick recipe for one bottle of marmelade, I use it to avoid canning - just put it in any bottle and refrigerate after making. 1, 2 and 3. Cut 1 inch off both ends of each grapefruit and reserve. Place a small amount of marmalade on a plate and put it in the freezer. Let cool completely before serving or refrigerating. Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Source: EatingWell Magazine, January/February 2017. Return the reserved 5 cups of the fruit mixture to the pot. Stir marmalade to distribute the zest evenly in the mixture. Remove the marmalade from the heat when the freezer sample meets your desired consistency. To test, place a little of the liquid (without any solids) on a frozen spoon. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Peel zest to your liking, either with a vegetable peeler then finely sliced or if you prefer a smoother marmalade microplane the zest. Some grapefruit marmalade recipes require you to soak the rinds overnight to soften them up. Percent Daily Values are based on a 2,000 calorie diet. Prepare Grapefruit. 275.9 calories; protein 0.8g 2% DV; carbohydrates 71.1g 23% DV; fat 0.1g; cholesterolmg; sodiummg. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon. Place in a large nonreactive pot (see Tip). Chop the resulting zest–bigger pieces for chunkier marmalade, ribbon-like strips for a more spreadable result. 4. I’m happy with the results. Add zest ribbons and cook for 5 minutes more. Total Carbohydrate Never made marmalade before? I place the fruit into a non-reactive bowl, add the water, cover the bowl and set aside overnight. Add a rating: Comments can take a minute to appear—please be patient! Slice the zest into thin strips and put it aside. In this jam recipe, we opt for small grapefruits because they have less pith so you'll end up with less-bitter results. Have you cooked this recipe? Run a zester around 2 grapefruits to produce ribbons of zest. Measure 5 cups of the fruit mixture, making sure to get a good combination of rind, fruit, and juice. Post whatever you want, just keep it seriously about eats, seriously. Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Add this "pectin bag" to the pot. Cook on low until the zest is cooked to your liking. 64.9 calories; protein 0.1g; carbohydrates 16.8g 5% DV; exchange other carbs 1; dietary fiber 0.1g 1% DV; sugars 16.6g; fatg; saturated fatg; cholesterolmg; vitamin a iu 115.9IU 2% DV; vitamin c 4.3mg 7% DV; folate 1.3mcg; calcium 2.1mg; ironmg; magnesium 1.1mg; potassium 17.8mg 1% DV; sodium 0.6mg; added sugar 16g. Remove the rings for storage and store in a cool, dark area. Stir-fried rice noodles with shrimp, pork, and vegetables. Bring 6 cups of water to a boil, and then add the grapefruit … … ‘Tis the season for making s’mores and snuggling by a fire. This is a great recipe which produces a wonderful, bright yellow marmalade that keeps well. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Marmalade skies: Nigel Slater’s pink grapefruit marmalade recipe. Measure 5 cups of the fruit mixture, making sure to get a good combination of rind, fruit, and juice. Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds. Test the consistency after 3 minutes. The tricky part is knowing when to stop boiling. Information is not currently available for this nutrient. All products linked here have been independently selected by our editors. Use a sharp vegetable peeler or paring knife, remove the brightly colored zest–and only the brightly colored zest–from the grapefruit. Bring to a boil over medium-high heat, cover, lower the heat, and simmer until the rinds are soft and beginning to turn translucent, about 15 minutes. Add the fruit to the pot with the rind and return the mixture to a simmer. Yellow Cake with Chocolate Frosting and Caramel Top, The Boozy Baker: 75 Recipes for Spirited Sweets, Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce, The Perfect Dip Exists: Nam Prik Ong (Thai Pork-and-Tomato Chile Dip), One (1.75-ounce) package regular powdered fruit pectin. The marmalade making method. I kept this recipe as simple as possible, but feel free to play with the flavors. To make ahead: Refrigerate for up to 1 month. Add the grapefruit juice, water, and zest to the pan and allow it to simmer. Cook on low until the zest is cooked to your liking. 209 %. If you see something not so nice, please, report an inappropriate comment. Place a saucer and 2 small spoons in the freezer for testing the marmalade thickness later. Working over a bowl to catch the juices, hold a fully peeled grapefruit and use a sharp knife to cut out each section of the membrane holding the sections together. Add comma separated list of ingredients to include in recipe. In this jam recipe, we opt for small grapefruits because they have less pith so you'll end up with less-bitter results. Your email address will not be published. 1kg of grapefruits. Be sure to leave behind any and all of the white pith directly underneath, it is very bitter. You saved Grapefruit Marmalade to your. This sweet, sticky spread is a must on sunny mornings. Bring 6 cups of water to a boil, and then add the grapefruit slices and juice. If not using the water-bath method, allow marmalade to cool completely then store in refrigerator. To begin, I wash the fruit. Add the fruit, the reserved juice, sugar and water. Did a second batch and added jalapeños and cranberries that I needed to use up. Nutrient information is not available for all ingredients. Can you please tell me what the calcium lactate in the recipe does? Offers may be subject to change without notice. Thoroughly wash and dry the grapefruits. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Meanwhile, roughly chop the grapefruit and remove any seeds. Subscribe to our newsletter to get the latest recipes and tips! Store for up to a year if kept sealed or a month in the refrigerator. I did use an immersion blender to mash it. I wasn’t sure how much of the peel to add, but it turned out nicely. A "set" mixture will hold a clean track behind your finger. Wash and dry the grapefruits. 75 ml lemon juice. Heat over medium-high heat until bubbling, mixing constantly. place the cooked grapefruit slices back in the pot or Dutch oven along with the chopped grapefruit pulp When the marmalade passes the thickness test, discard the cheesecloth bag. That method is messier, more complicated and less flavorful than simply taking a bit of time to carefully zest the fruit, remove the pith and then cut out peel-and-membrane-free sections of grapefruit. Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. © Copyright 2020, 18 Easy Halloween Treats Kids Can Help Make, 15 Warm Squash Soups for Cool Fall Nights, 15 of the World's Best Savory Beef Stew Recipes, 8 Ways to Season and Sweeten Pumpkin Seeds, 12 Easy Pork Chop Recipes Inspired by World Cuisines, 15 Fall Fruit Salads That Celebrate Autumn Flavors, 15 Fresh Green Bean Recipes to Mix Up Your Dinner Sides, These 15 Meatless Chili Recipes Prove You Don't Need Beef, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Top with lids and screw rings on tightly. Put grapefruit wheels and zest strips into a non-reactive saucepan. Ruby red grapefruit and sugar is all you need to make a slightly bitter, sweet, and tangy marmalade. Take marmalade off the heat and let sit 5 minutes. Reduce heat to low and cook over a steady boil, stirring often. Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Transfer the rinds to a large pot and add 2 cups of water and the baking soda. Discard 4 of the quarters (the rind of 1 grapefruit). We may earn a commission on purchases, as described in our affiliate policy. This grapefruit marmalade embodies everything I love about freshly squeezed juice: the tiny bits of pulp; the citrusy aroma; and the clean, bright flavor.

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