Prep 1 hr
Cook 2 hrs
I'm new to canning, so when I find a recipe that doesn't involve pectin or cheesecloth, I'm happy. This is another Nigella Lawson recipe, only slightly altered by me. I like really bitter and rich marmalade. If you don't, just use 1 kg of white sugar and halve the lemon juice.
- 2 grapefruits (about 800g)
- 500 g sugar
- 500 g brown sugar
- 2 lemons, juice of or 6 tablespoons bottled lemon juice
- In a large pot, place the two grapefruit in just enough water to make them float freely.
- Bring to a boil, and let boil for two hours (add water from a kettle if too much boils away and the grapefruit touch the bottom).
- Drain the grapefruit, discard water and let fruit cool (or else you'll burn your hands!).
- Slice the grapefruit as finely as possible, and chop a bit. This is tedious, but not difficult. It doesn't have to be uniform.
- Chuck the grapefruit, sugars and lemon juice back into the pot, and dissolve the sugars on low heat.
- Bring to a boil and let bubble until you reach the jell point, about 15 minutes, give-or-take.
- If you like a smoother consistency, blitz in a blender for a bit until you like what you see.
- Ladle into clean, sterilized jars and process in a hot water bath for ten minutes.
I must start out by saying that this was the easiest marmalade that I have ever made - and probably some of the tastiest! I never realized that it was possible to cut out so much prep time by just boiling the fruit peel and all. I'm definitely going to try this with oranges and lemons next time! Other than tripling the recipe, I followed this exactly and it was almost perfect. A couple comments: I found that 2 hours boiling time was too much for my fruit. Some of them turned into soggy, sodden mush. After an hour, test your grapefruit with a fork. If you can easily pierce the flesh, it's done. I'm wondering how cooledskin got that lovely ruby colour to her jam. I used the brown sugar as directed and it considerably darkened my recipe. Unless there's a secret to this, I suspect that using only white sugar is the way to keep the perfect colour. However, I liked the taste that the brown sugar gave it and so would recommend sacrificing looks for taste! I added some lemon zest for extra zing but other than that, I feel like the sugar content is perfect for a tart marmelade! Thanks for the great recipe!!!
YUUUUMM! I doubled the recipe and it made 7 pints total. I added about a tsp of vanilla extract while it was simmering just to add some depth. Turned out so good! I also just cut the fruit into probably eights, mixed it with the sugar and juice, and then pureed it with my stick blender right in the pan. So easy and so good!!
After trying Elsa's Story Pink Grapefruit Preserves, I was hooked! on grapefruit marmalade and had to make some myself. This recipe looked too good to be true but I figured that I really had nothing to lose but a few grapefruit. I did change things just a little but the results are amazing! I used 3 red grapefruit and cooked the whole fruit in some water in my pressure cooker for 40 minutes. I then removed the fruit to a bowl and they cut easily with a fork and butter knife. I added 6 tbsp of lemon juice and 1 kilo of white sugar. I used my immersion blender to break up the fruit a bit more then boiled for 15 minutes or so. It is a beautiful pink color and is really delicious, more so because I made it myself! Thanks for this recipe! I will be making it again and again!