By FusionCat on March 06, 2006
Photo by Crafty Lady 13
Photo by Crafty Lady 13
"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."
Serving Size: 1 (2298 g)
Servings Per Recipe: 1
"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."
"I made this for a friend who loves grapefruit marmalade. It was very simple to make. I cut down on the water and used only 5 cups, but still cooked it for a good 2 1/2 hours. It still didn't look very thick when I took it off the heat, still really runny. But it thickened up a ton, almost too much once it cooled. So, maybe it doesn't need as much cooking after all. I guess I'd have to try it again. I do have to say that I'm not a big fan of marmalade in general, so I'm not going off my tastes as far as the star review goes. My friend gave it 4 1/2 stars and I bumped it up to 5 because she said it was the best she'd had up til now. Oh, and if I were to make this again, I'd just throw the grapefruit in my food processor. It gets chopped up so small anyway, I don't think anyone would notice!"
"Six cups of water is too much. I find that one cup is enough if I add a cup or two of chopped apple or rhubarb. Then low-boiling for 1 hour 15 minutes is sufficient to soften the grapefruit rind, which, by the way, is delicious. :) I'd like to experiment next by adding grated ginger root or small pieces of young ginger. (Those using oranges instead will need to boil for an hour longer to soften the orange rind, so in that case, 4 or 5 cups of water will help.)"
"This was my first experience making marmalade. I can't believe how easy it was to make this. It took a lot longer than 30 minutes for the marmalade to thicken. I kept it at a low boil for about 2 hours until it got to the right consistency. This is a great way to use up an abundance of grapefruit. Thanks for sharing."
"Wonderful recipe for that last grapefruit that no one wants. Now I buy extra just to make this. Very good and easy. I prefer marmalade to jelly so I am going to make this often. I think I will try this recipe with oranges just use 2 or 3 instead of grapefruit."
"Fantastic! The second time I used two oranges, a little less sugar and citric acid (as hadn't correct ingredients). This made a lovely marmalade which I also used liberally in a cake plus in the icing for the cake... REALLY good!! Many thanks for this easy and reliable recipe. (P.S. also took a little longer than the 30mins for me)"
"This marmalade was really nice FusionCat. It did take longer than 30 minutes to cook, next time I will cook it at a slightly higher heat. The texture and flavour of the marmalade is wonderful, not too thick but not runny, and the flavour is delicious, tart and sweet. I served it with toasted sesame bagels and cream cheese. I can't wait to try this as a glaze for chicken or pork. NOTE: The marmalade was wonderful on the pork tenderloin. It made a great citrusy glaze, that was very tasty. Thanks for sharing your versatile treat FusionCat, I can't wait to try it in fruit salad next... Kudos Kato"