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{ 8 comments… read them below or add one }
Hi Lucy! I found your blog on Blotanical. I think only a patient person can go through this 3-day process. Your marmalade looks delicious! I like its color too. Have a great day!
Thank you for your comments! It’s actually a very easy process, and only takes a few minutes each of the first 2 days. All the cutting and initial boiling would ordinarily take time on the same day, so 3 days actually feels easier! The taste is certainly worth it!
Aloha,
Lucy
Sounds delicious….I too like citrus marmalade to be a bit on the acidic side….One reason I love orange marmalade made with the Sevilla oranges.
When I lived in Glendale AZ, I had two huge Seville orange trees in my back yard. That’s when I started making marmalade with the old-fashioned 3-day process. It was heavenly. The pink grapefruit certainly is a strong contender for my favorite, though!
this looks yummy and i’m trying it right now! step 1 completed. now in step 2 are you saying add the pith and the grapefruit sections and then boil for 30 minutes? or just boil the peels and water? thanks!
I actually added the pith and grapefruit sections for the first day and let it all marinate together. The pith seems to add pectin to the mix. Then I boil everything up together the second day. Before I add the sugar on the third day, I take out the pith, but leave the grapefruit sections in to give it more flavor and body. Good luck with it! I absolutely adore this marmalade! Glad you are trying it!
thanks lucy! i made it and can’t wait to try some. i snuck a taste off the spoon and it’s pretty good. mine got quite thick in about an hour so i added more orange juice to thin it out. hope to try it out as early as tomorrow morning for breakfast.
Oh, I’m so glad it’s tasty! I love the slightly bitter taste that makes it seem like true Scottish marmalade. I use it on and over anything that can use a bit of that flavor, from cold or hot pork to homemade biscuits to ice cream! Don’t wait for breakfast!