Pink Grapefruit Marmalade

by Lucy Lee Jones on July 7, 2010

in Cooking, FOOD, Pink Grapefruit Marmalade

 

This is a three-day process, but the flavors are absorbed so much better than a marmalade made too quickly. I tend to like my marmalades to have a slight bitterness, more like a true Scottish marmalade. This recipe ensures I’ll get that.

Choose 3 smallish pink grapefruit (or 4 larger ones) and 2 lemons. Have 2 oranges on hand. These are not added to the marmalade, but you’ll use their juice later on.

On the first day, cut off thin slabs of grapefruit and lemon rind and cut into tiny slivers. Take care not to include pith at this point. Add 2 cups water for each cup of fruit. Let it stand.

 

On the second day, boil this mixture for 30 minutes. It helps the gelling process if you add large hunks of grapefruit pith to the soaking mixture. Also, cut out the grapefruit segments and add these to the mixture.

 

On the third day, remove all the pith sections and any stray pips (seeds). Add juice of 2 oranges to supplement the liquid. This helps you to know it won’t burn dry. Also add 1 pat of butter to keep down any froth that forms. Cook using 3 cups of the fruit and liquid mixture to 1 1/2 cup sugar. Simmer about 2 hours (or less). Keep an eye on it and watch for gel to start forming. Pour into hot sterilized jars and seal with sterilized rings and lids. Turn upside down until you hear the “pop” of the lid. This lets you know you have a good seal.

Perfect on hot buttered biscuits!

A hui hou!

{ 8 comments… read them below or add one }

1 Tatyana July 8, 2010 at 5:30 am

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!

2 Lucy Lee Jones July 8, 2010 at 5:48 am

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

3 Sonia (foodiesleuth) July 8, 2010 at 6:39 pm

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.

4 Lucy Lee Jones July 8, 2010 at 6:45 pm

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! 🙂

5 Joan July 30, 2010 at 7:30 am

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!

6 Lucy Lee Jones July 30, 2010 at 7:38 am

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! 🙂

7 Joan July 31, 2010 at 5:03 pm

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.

8 Lucy Lee Jones July 31, 2010 at 5:47 pm

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! 🙂

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