Tuesday, January 24, 2012

Jamming in winter -2 (grapefruit marmalade)

If you don't like marmalade, this is not for you. But if you do, this is the best - tangy pucker your lips, wake you up in the morning marmalade.  I had a bag of cranberries sitting in the fridge and I needed to make some preserve out of it. Google came to the rescue. I found a wonderful recipe for grapefruit cranberry marmalade on Kitchen Simplicity.

  • 4 large grapefruit (about 4 pounds)
  • 1.5 cups water
  • 2.5 cups cranberries
  • 3 cups sugar

This is best made over a weekend.
Day 1:
Peel the rind off the grapefruit using a vegetable peeler. Peel in broad sections. Stack up the sections and cut into thin strips.
Add all the grapefruit peel to a large stockpot.
Next section the grapefruit. Pull each segment apart and make a cut down the middle  with a paring knife.
Add the fruit to the stock pot.
Measure and clean out 2.5 c of cranberries.
Add 1.5 cups of water the stockpot and bring to a boil. Boil until the peel is softened. (about 25 minutes)
Add the cranberries and continue cooking until the cranberries break down.
Remove from heat , cover the stockpot and let stand overnight.

Day 2.
Put a couple of small plates in the freezer.
Add the sugar and bring to a boil. Lower the heat and bring to a gentle boil and cook it for another 30 to 40 minutes.  To test if the marmalade is done, ladle a spoonful on to a cold plate from the freezer. Put it back in the fridge. If you push up against the marmalade with your finger, it should wrinkle. (Check out David Lebovitz's post on apricot jam for pictures of the wrinkle test)

Cool the jam and ladle into freezer safe containers. Cool  fully on counter before transferring to the freezer. It keeps in the fridge for at least 3 weeks ( maybe more but it is long gone before that)
Day 3:
Make yourself some toast and slather the marmalade on. Bite into it and experience pure bliss.






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