Thursday, 17 November 2011
Red Grapefruit Marmalade
At this time of year when seville oranges (fruit traditionaly used for making marmalade) are not yet available. ruby red grapefruits are a great substitute, and give the marmalade a beautiful rosey colour. I got this recipe from The Complete Book Of Preserves & Pickles, which I return to time and time again. It's a fab book, I always get gret results when I use it.
900g ruby red grapefruit
1.2 litres water
Wash grapefruit and lemon. Remove the rind in large pieces with a vegetable peeler. Cut fruit in half and juice. Strain, then tie pips and the membraine in some muslin. Discard of fruit shells. Cut all the fruit skin into strips of your prefeered width. Place in pan with fruit juice, water and muslin parcel. Bring to the boil, then simmer for 2 hours or until the rind is tender. Remove muslin let cool, then squeeeze remanding juice into the pan. Add sugar to fruit and stir over a low heat until sugar has dissolved. Bring to boil, then boil rapidly for 10-15 minutes, or to setting point (105C/220F). Remove from heat and stir until any frothy foam has dissolved. Leave to cool for about 10 minutes then stir and pour into warmed sterilized jars. Seal then label when cold.
Another option, possibly more suited to this time of year is red grapefruit and cranberry marmalade. Use 225g less of grapefruit, 300ml less of water add one more lemon. Once the rind has softened, add the cranberrys and simmer for 20 minutes until the cranberries have popped and softened.Then add sugar and carry on as stated previously.