I had no intentions of making marmalade this year. It is, after all, a bit of a long process of the canning which is a bit labor intensive every time in our small kitchen, even more so in the winter. But somehow everyone seemed to be making some (even some fancy ones with whiskey!). So I was starting to get a bit of a marmalade itch you could say, I wanted to make some too. Well, mostly, I wanted to have some too. On croissants. And toasted baguette. So this is how I found myself making marmalade last Sunday when I hadn’t planned for it at all (and had no jars for it either apparently – which sent me jar hunting this week). Instead of going the typical orange way, we decided to go with grapefruits since we both love them, thinking they would be also pretty great in a marmalade. And, well, they are.
I was delightfully surprised with it, I hadn’t thought that the grapefruit taste would come as much through as it does. It is really lovely (if you like grapefruits, obviously) as I find it cuts the sweetness of the whole thing. The marmalade also has a lovely pinkish tone to its color although it is not as pink as I thought it would be. I personally had to make two bundles with the piths and other goodies as my cheesecloth was cut all wonky and I couldn’t get a big enough piece but you can make one or two bundles, it doesn’t really matter. Also, I initially hadn’t planned on using pectin but the darn thing just wouldn’t set for me (well, ok, it was in fact set, but not to the consistency I wanted) so I added pectin. If you are happy with the consistency of yours before you add it, just skip it.
yields 4 250ml jars
- 3 pink grapefruits
- 6 cups water
- 5 cups sugar
- 1/2 package pectin (~30g)
Wash the grapefruits well. Slice the top and bottom of each and reserve. Cut the rind of the grapefruits and remove as much pith as you can and reserve it. Slice the rinds relatively thinly (depending how chunky you like your marmalade) and put in a large pot. Cut the flesh out of each grapefruit in suprêmes, and put in the pot, reserve the centers. Wrap all the bits and pieces you reserved in piece (or a few pieces) cheesecloth, tie with string and put in the pot. Add the water and bring to a boil over high heat. When boiling, reduce the heat to medium and simmer for 1 hour. Remove the cheesecloth bundle (carefully squeeze to get all the juice out). Add the sugar and bring back to a simmer on medium heat, simmer for 30 minutes. Add the pectin, mix well and let cool. Put in jars and process for 10 minutes (in a boiling water bath).