Pink Grapefruit Marmalade

READY IN: 3hrs
Recipe by CookingTimeForMe

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.

Top Review by KrabKokonas

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!!!

Ingredients Nutrition

Directions

  1. In a large pot, place the two grapefruit in just enough water to make them float freely.
  2. 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).
  3. Drain the grapefruit, discard water and let fruit cool (or else you'll burn your hands!).
  4. Slice the grapefruit as finely as possible, and chop a bit. This is tedious, but not difficult. It doesn't have to be uniform.
  5. Chuck the grapefruit, sugars and lemon juice back into the pot, and dissolve the sugars on low heat.
  6. Bring to a boil and let bubble until you reach the jell point, about 15 minutes, give-or-take.
  7. If you like a smoother consistency, blitz in a blender for a bit until you like what you see.
  8. Ladle into clean, sterilized jars and process in a hot water bath for ten minutes.

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