It feels like I have been waiting weeks for Seville Oranges to be in season so I can make marmalade. Anyone who knows me knows how much I detest the large grocery stores and grocery shopping in general, but my desire for marmalade has me stopping into Loblaws or the Metro on almost a daily basis.
Friday - I could take the waiting no longer and decided to make marmalade with perhaps the most refreshing citrus; grapefruit. I love the bitter sweet bite of ruby red grapefruit and wondered how it would translate into a marmalade. My official taste tester James tells me that it cleanses the palette and is refreshing. I could barely wait to toast up a crumpet to see how it fared on my morning toast.
The recipe itself is quite time consuming and the output was rather small. This is coming from someone who likes to preserve in 'bulk'. But the flavour is well worth the work. I can tell that this will become part of my regular preserve cupboard and that we won't do without grapefruit marmalade in the future.
I bought 9 large red grapefruits and ended up using the zest from all 9 of the grapefuit, but only the fruit from about 5 of them. The rest I chopped up to make a fruit salad.
1 cup grapefruit zest
1 cup water
1/2 cup fresh grapefruit juice
3/4 cup water
1/8 tsp baking powder
3 cups supremed and finely chopped grapefruit (never supremed a grapefruit before..check out this video)
5 cups sugar
1/2 tsp unsalted butter
1 3oz liquid pectin
Combine the zest and 1 cup water and let sit for 5-10 minutes and then drain.
Combine the peel with the grapefruit juice, 3/4 cup water and the baking soda. Over med/high heat bring to a full boil.
Reduce heat and cover and allow to simmer for 10 minutes. Stirring 2-3 times. Stir in the fruit, cover and simmer 10 mins more.
Stir in the sugar and butter. Stirring constantly until the sugar completely dissolves. This took about 10 minutes.
Increase the heat to med/high stirring constantly bring to a full rolling bowl. It is important to continually stir as it allows the ingredients to come to a rolling bowl slowly and for some of the liquid to evaporate.
Stir in the pectin and once again stir constantly and bring to a full rolling boil. I boiled for 3 minutes until the jam was at a consistency I liked and then I removed the pan from the heat. You may need to skim off any foam, I did not have any.
Let it sit for 5 minutes so that the fruit settles, give a quick stir and then ladle into your jars leaving 1/4 inch headspace. Wipe the rims and the threads with a damp cloth or paper towel and cover with your lids. Process 250ml jars for 10 minutes.
If you prefer a 'zestier' marmalade you could also finely slice the grapefruit peel and use it instead of just the zest.