Pink grapefruit marmalade
About pink grapefruit marmalade
This post is about Pink Grapefruit Marmalade. By the way, have you ever eaten grapefruit marmalade? At ordinary supermarkets here in the Netherlands, orange and lemon marmalade are lined up on the shelves, but for some reason I have hardly seen grapefruit. So I decided to make it myself.
I’ve been making jams and marmalades for years. When the fruits were very cheap, I tried to make jam with reference from a book. It was easier than I expected, and above all I was surprised at how delicious it tasted. I was impressed by the condensed deliciousness of the fruit. Since then I have made a lot of jams and marmalades. Among them, this pink grapefruit is one of my favorites. I love the bittersweet taste, the wonderful grapefruit flavor and the beautiful color.
Below is a link to Grapefruit nutrition and health benefits, click on it if you’re interested. It is important to know If you take certain medications or have sensitive teeth, you may need to limit your grapefruit intake or avoid it altogether.
How to make marmalade
The recipe in this post uses pink grapefruit, but you can do the same with citrus fruits such as oranges and lemons. Although you can make a lot, you can also make the marmalade with just one grapefruit. I often use only one grapefruit. Depending on the size of the grapefruit, you can make about 2 small jars. If you are making it for the first time, you can get a feel for it by making it with one. Once you get used to it, it’s a good idea to make a lot and give it to someone as a gift.
Preparation for the day before
Wash and scrub the grapefruit and cut in half. Squeeze out the juice and set aside.
Remove the rest with a spoon and slice the peel to thin, medium or thick strips. I usually slice it thinly, but it depends on your liking. Put the sliced peel and grapefruit juice in a bowl and add water. Cover the bowl with a cling film and leave to soak overnight.
Making marmalade
The following day pour the content of the bowl to a larger pan. Bring to the boil, then simmer over low heat until peel is tender. It will take 1.5 to 2 hours and the amount of liquid in the pot should be about 1/3.
If you like marmalade with lots of peel, leave it as it is, but if you like less peel, remove some peel. I make a candied peel from the removed peel and use it for cakes.
Add sugar and lemon juice and stir until the sugar has dissolved. Bring it to a boil, then cook over medium high heat until it reaches the setting point. It takes about 15 – 20 minutes. As you stir, you’ll notice that it has thickened and slowly flows down from the spoon. You can check if the marmalade has reached setting point by following method. Drop a small amount of marmalade on a cold plate, allow it to cool for 30 seconds to a minute, and then push it with your finger. If it wrinkles up, it has reached the setting point. If it’s not at setting point, cook for a few more minutes and test it again. Repeat this until setting point is reached.
Remove from the heat. If the peel is floating, allow it to cool for 3 – 5 minutes and stir gently, then the peel will sink and spread throughout. Pour up to the edge of the sterilized jar and close the lid tightly. Turn the jar upside down and let it sit for a few minutes and put it back.
When it is cooled, store it in the refrigerator or in a cool place out of direct sunlight. After opening, store in the refrigerator and eat in about a week.
Sterilizing jars
It is important to sterilize the jars before pouring your marmalade or jam into the jars to extend the shelf life. There are many ways to do this, but I often use the oven method or the dishwasher method. For more information about how to sterilize jars, I have found well-written articles about these, so please read them.
Pink grapefruit marmalade
Equipment
- pot with a lid, a bowl
- 2 x 200ml jar
Ingredients
- 1 Pink grapefruit (about 350g)
- 875 ml Water (2.5 times the weight of grapefruit)
- 350 gram Granulated sugar (the same weight as grapefruit)
- 25~35 ml Lemon juice (about 10% of the weight of grapefruit)
Instructions
- Wash and scrub the grapefruit and cut in half. Squeeze out the juice and set aside. Remove the rest of the fruit with a spoon and slice the peel to thin, medium or thick strips.
- Put the sliced peel and grapefruit juice in a bowl and add water. Cover the bowl with a cling film and leave to soak overnight.
- The following day pour the content of the bowl to a larger pan. Bring to the boil, then cover with a lid and simmer over low heat until peel is tender. It will take 1.5 to 2 hours and the amount of liquid in the pot should be about 1/3.
- Add sugar and lemon juice and stir until the sugar has dissolved. Bring it to a boil, then cook over medium high heat until it reaches the setting point.
- Remove from the heat. If the peel is floating, allow it to cool for 3 – 5 minutes and stir gently, then the peel will sink and spread throughout.
- Pour full to the edge of the sterilized jar and close the lid tightly. Turn the jar upside down and let it sit for a few minutes and put it back.
Notes
You can use marmalade not only for bread, but also for cooking, yogurt and cakes. Please use it in various ways. It is very delicious to eat with crepes. If you like, there is also a crepe recipe, so please try it.
Thank you for reading and Bon Appetit!
