Grapefruit And Ginger Marmalade Recipes

GRAPEFRUIT MARMALADE

Steps:

• Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
• Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.
• Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.
• Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.
• Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.
• Remove the marmalade from the heat when the freezer sample meets your desired consistency.
• Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

GRAPEFRUIT MARMALADE

Steps:

• Using a vegetable peeler, peel away the orange portion of the peel from the grapefruit. Slice very finely into strips. Set aside about 1 cup of strips. Discard the rest.
• Cut away the ends and the white pith of the grapefruit. Segment the grapefruit. Then, remove the outer casing to each segment of the grape fruit to get into the "meat" of the segments. Do this over a large bowl, to catch any juice, and the meat of the grapefruit. Discard the white pith and the casing of the grapefruit segments. You will need about 4 cups of grapefruit segments (meat), and the juice. Discard the rest, or eat!
• In a large saucepan, add thinly sliced grapefruit peel, water, and baking soda. Bring to a boil, and then reduce to a simmer. Cover and stir occasionally for 20-30 minutes, or until the peel is softened.
• While the peel is simmering, bring one large stock pot to a boil with water, and begin to heat your sterile jars for processing.
• Add in the grapefruit juice and meat, and fresh ginger, (and candied ginger, if using) into the stock pot with the softened grapefruit peels. Simmer for 10 additional minutes. Measure 5 1/2 cups of this mixture. Discard the remaining.
• Pour the 5 1/2 cup mixture into a large stock pot. In a small bowl, or glass, stir together the powdered pectin, and 1/4 cup of the sugar. Stir this into the grapefruit mixture.
• Bring the mixture to a boil, stirring constantly. Stir in the remaining sugar quickly. Bring to a hard boil and stir for 1 minute.
• Ladle your sterile jars with marmalade, leaving 1/4″ of headspace. Wipe the rim of the jars, and seal with lid and screw band.
• Repeat this with all jars. Place back in water filled stock pot, and process jars for 5 minutes. (*Important* Start timing 5 minutes, once the water returns to a full boil*). Remove jars carefully and allow to cool on counter. If they *Pop*, they are sealed. Discard any jars that do not seal properly, or store in fridge and eat within one week.

GRAPEFRUIT MARMALADE

Steps:

• Gather the ingredients.
• Wash and dry the grapefruits.
• Use a sharp vegetable peeler or paring knife , remove the brightly colored zest (and only the brightly colored zest) from the grapefruit. Be sure to leave behind any and all of the white pith directly underneath, it is very bitter.
• Chop the resulting zest-bigger pieces for chunkier marmalade, ribbon-like strips for a more spreadable result. Set zest aside.
• Cut the ends off the zested grapefruits.
• Working with one fruit at a time, cut off the thick white pith from around each grapefruit.
• 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.
• Squeeze any juice out of the membrane once you've cut out all the fruit.
• Set the membrane aside, along with any seeds. The pectin in these will help "set" the marmalade later.
• Combine the zest, fruit, juice, 4 cups of water and sugar in a large heavy pot and bring to a boil.
• Meanwhile, lay a double layer of cheesecloth in a medium bowl.
• Put membranes and seeds in the bowl.
• Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds.
• Add this " pectin bag " to the pot.
• While the mixture comes to a boil, put a canning kettle full of water on to boil if you're planning to can the marmalade.
• In any case, put a few small plates in the freezer to chill them. When the canning kettle water boils, use it to sterilize the jars and lids.
• Bring marmalade to 220 F and hold it there for 5 minutes. Be patient, this can take quite a while.
• 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. A "set" mixture will hold a clean track behind your finger.
• Remove "pectin bag," squeezing any marmalade in it out and back into the pot before discarding the bag.
• Take marmalade off the heat and let sit 5 minutes.
• Set up clean jars next to the pot.
• Stir marmalade to distribute the zest evenly in the mixture.
• Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar.
• Put lids on the jars.
• If you're canning the marmalade, put the jars in the canning kettle and boil for 10 minutes. In any case, let jars cool to room temperature before putting in a cool dry cupboard (if you've hot water processed them) or the fridge (if you didn't hot water process).

ORANGE-GRAPEFRUIT MARMALADE WITH GINGER

Steps:

• 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.
• ** Recipe Note: Traditionally the citrus seeds and pith are enclosed in a nylon bag and boiled along with the juice/pulp. This releases the natural pectin that is stored in that part of the orange. For time and ease, we eliminated that step and used store-bought fruit pectin. It worked very well.
• ***To sterilize the canning jars, wash the containers in hot, soapy water and rinse. Boil them in a large pot for 10 minutes. Keep the jars in hot water until ready to use to prevent the jars from cracking. Dry with paper towels before filling with marmalade. Once filled, put on lids and collar. Boil again for 10 minutes to seal the jars.

GRAPEFRUIT MARMALADE

Steps:

• Sterilise the jars you'll be using to store the marmalade.Choose glass jars with an airtight, metal lid and ensure they have been washed in the dishwasher or by hand in hot soapy water then rinsed well.Check that the metal lids do not have rubber inserts. (See Note 9)Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
• Place 2 saucers or small plates in the freezer, ready to check for the setting point of your marmalade.Thoroughly wash the grapefruit and lemon. Remove each end of the grapefruit to get rid of excess pith. Remove each end of the lemon. Cut the grapefruit and lemon into quarters length ways. Holding two of the quarters together, slice as thinly as possible and remove any seeds.
• Place the citrus slices in a non-reactive bowl. See Note 4. Add the 6 cups of water, cover the bowl and leave the fruit to stand overnight, up to 24 hours. If your bowl is not large enough to accommodate all the water, add what you can and add the remainder the following day. It's best to make a note of what you have added.The following day, place the fruit and water into a very large, non-reactive saucepan. - See Note 5.
• Over medium-high heat, bring the fruit and water to the boil. Rapidly boil for approximately 15 minutes or until the peel is tender, stirring occasionally with a long-handled wooden spoon - See Note 6.
• Add the sugar and stir well to dissolve it. After dissolving the sugar, return the fruit to the boil, stirring occasionally. Continue to stir until the marmalade reaches setting point - I start to check at about 10 minutes. When the very aggressive bubbles subside to a slower, gentler boil, that's an indication that your marmalade may have reached setting point - See Note 7.Remove from the heat to conduct the wrinkle test. If not set, continue to boil for another 1 minute and then test again.
• To test for setting point, I use the "wrinkle" test. Take one of your saucers from the freezer and pour a small amount of marmalade onto it. Let it cool for a minute then push against the marmalade with the tip of your finger. If the surface wrinkles slightly, it means setting point has been reached.Alternatively, if you are not confident checking this way or are not experienced at making marmalade, you can use the fail-safe method of using a jam/candy thermometer which you clip to the side of your saucepan. When attaching your thermometer, make sure that the base is not touching the bottom of the saucepan. Your marmalade has reached setting point when the temperature reaches 104.5 degree C or 220 degrees F. (Taking it much higher than this will result in the marmalade being overboiled, the pectin being destroyed, and therefore, your marmalade will not set.)At this time, your marmalade will look very liquidy - it can take 24-48 hours to completely cool and set.Please note, this recipe will produce marmalade which has a soft set; it will not be as firm as many commercial varieties which often contain additives.
• Take the mixture off the heat. If there is any scum on the marmalade, add a teaspoon of butter and stir; that should settle the scum.
• Let the marmalade stand for about 10 minutes to allow the fruit to settle. If you bottle it immediately, the fruit will not be evenly distributed but will settle at the top of the jar.
• Remove your jars from the oven and carefully ladle the marmalade into the heated, sterilised jars. The jars should be filled as full as possible to minimise the amount of air between the marmalade and the lid. The marmalade should not touch the lid. Seal tight once filled with marmalade. See Note 8You need to be very careful. Splashing yourself with hot marmalade will result in a very serious burn. I suggest you have clothing with long sleeves and ensure that you do not have children nearby.

GRAPEFRUIT AND GINGER MARMALADE

Steps:

• Scrub & rinse fruit, put it and the gingerroot into a large sauce-pan; cover & simmer for 2 hours (until soft).
• Remove pan from heat; leave grapefruit to cool overnight.
• Next day, halve the fruit, scoop the pulp and seeds into a strainer; set over a wide bowl, rub/press fruit through strainer into the pan below.
• Add back the cooking liquid and the sugar; heat gently until sugar dissolves.
• Bring to a boil and then boil for three minutes.
• Meanwhile---finely slice the peel (or process for a few seconds in food processor); stir peels into boiling syrup, continue until mixture reaches 200*F (for sea level).
• Remove pan from heat; skim foam, let stand for 5 minutes to stabilize fruit throughout.
• Spoon marmalade into hot jars, seal with two-part lids.
• Process in a boiling water-bath for 15 minutes (sea level).
• Label jars, store in a cool-dark place.
• NOTE: Just before spooning into jars, add a splash of rum. Yippee!