Prep 20 mins
Cook 30 mins
A quick recipe for one bottle of marmelade, I use it to avoid canning - just put it in any bottle and refrigerate after making. It's best when it's first made though, and still warm. I like my marmelade tart - if you find it's too sour for your tastes, just use more sugar. Note: you don't need any gelatin, there's plenty of natural gelatin in the peel of all citrus fruits.
- Slice the grapefruit very very thinly with a sharp knife, into flat slices. then cut these into strips, and cut the strips into smaller bits. Keep all the juice that flows out, if it's a juicy grapefruit.
- Bring 6 cups of water to a boil, and then add the grapefruit slices and juice.
- Keep at a low boil, adding the sugar. Continue boiling for quite some time (20-30 minutes), until it begins getting thicker.
- The tricky part is knowing when to stop boiling. If you wait too long, it will become too thick when it cools. The important thing to know is it thickens a bit when cooling, so you have to stop it before it reaches the desired consistency. I put a porcelain dish in the fridge, then pour a little onto the dish - if it congeals a little, then it's ready.
- Before you bottle it, eat it with bread while it's still warm - it's delicious!
- Pour in any clean bottle, and refrigerate.
The flavor is WONDERFUL! I also had a problem getting it to thicken. After about an hour I gave up. It is chiling now. I think eventually the consistancy will be good as it was trying to congeal on the spoon after I put some on my bread. I did use a little extra sugar as well so that my kids would like it. My son really liked it. My daughter is still a bit weary, but I'll get her to try it eventually. ***UPDATE*** Well, I never did get it to congeal. My son loves it, my daughter not so much. I will try this again, but maybe with less water. I'm not sure what I did wrong to cause it not to congeal much. Oh well.
Delicious. I added 3 Habanero peppers, 2 Serrano peppers and about a tablespoon of finely chopped fresh ginger. It was fabulous on this morning's english muffin. If I do it again, I will add another 1 or 2 Habaneros. This batch is spicy, but not quite as fiery as I was hoping. I boiled for over an hour. It hadn't firmed up as much as I expected, but I took it off, hoping it would firm up as it cooled. It firmed up some, but it's still softer than I would like. Next time, I'll boil longer.
Oh man... I totally cheated on this, and it's so good! I used one can of pink grapefruit segments in light syrup, since I wanted to try this and had no fresh... and no one would eat the fruit out of the can. I shoved the fruit thru a colander and discarded the tough membranes. Cut the recipe in half and just used 2 cups of water/juices from the can. Simmered this for about an hour and a half until it was thick on a cold plate and got 2 half pint jars. Very tasty and easy. I got a grapefruit marmalade once from a specialty store and this is just as good.