Cook1 hr 25 mins
A very tasty marmalade that is relatively light on sugar. From Cuisinart. Preparation time does not include overnight chilling .
- Peel grapefruit using a sharp knife. Slice the bitter white pith from the peel, leaving just a thin layer on the peel. Discard the pith. Cut the peel into thin (1/8 inches thick) slices and place in a medium bowl. (I found this easiest do do by cutting the peel in about 8 sections - I could then flatten it out and remove most of the white pith with my knife).
- Cut the grapefruit into sections, removing the membrane and seeds. Add the sections and any juice to the bowl. Stir in sugar. Cover and refrigerate for 24 hours - this is to tenderize the peel.
- Stir the orgeat and pectin into the bowl. Transfer to the bread pan fitted with the kneading paddle. Select the jam cycle and start.
- Scrape down the sides 5 and 10 minutes into the cycle.
- Transfer the marmalade to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated for 4 to 6 weeks.
- Note1: Orgeat syrup is an almond-flavored syrup. It is used in cocktails or to flavor coffees.
- Note2: This makes a tart, English-style marmalade. For a sweeter marmalade, increase the sugar to 2 cups and the orgeat to 1/3 cup.
Delicious! I couldn't find orgeat syrup but I did find orange flower water ( The definition for the syrup was: A flavored syrup made from sugar, orange flower water, and almonds.)
The marmalade is fantastic. I will be making it for the rest of my life (hopefully a really long life). Thank you duonyte for posting such a great recipe.
Hmmm, I'm not rating this as don't know what I did wrong, they just didn't firm for me. It was a lot of work which I expected that with separating the sections from the pith. The taste was good but even after they were done I tried "liquid cement" recipe and it still didn't firm up enough for what I like. I'm sure there is something I did wrong - thus no rating, but just can not figure out what. I've had this happen before which is why I figure I've got to practice a lot more before I can consider myself a Jam maker.