Red Grapefruit Marmalade
This amber marmalade has a bittersweet flavour that's delicious spread over warm buttery croissants.
Servings: 8 cups (2 L)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 46 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 12 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| vit C | 8% |
-
2 large red or pink grapefruit (4 lb/2 kg)
2 lemons
7 cups granulated sugar
Preparation:
Cut 15-inch (38 cm) square of double thickness fine cheesecloth; set aside.
Scrub grapefruit and lemons. Cut out stem and blossom ends and any blemishes. Cut grapefruit crosswise in half; squeeze out juice, dislodging seeds. Strain through sieve into large Dutch oven. Repeat with lemons. Pull out grapefruit and lemon membranes; place along with seeds in centre of prepared cheesecloth. Bring up sides and tie top with string; add to pan. Cut grapefruit and lemon peels into paper-thin strips; add to pan.
Add 6 cups (1.5 L) water; bring to simmer over medium heat. Simmer, stirring often and pressing bag to release pectin, until rind turns to mush when pressed between fingers, 1 to 1-1/2 hours. Remove bag and let cool; squeeze juice into pan. Mixture should measure 7 cups (1.75 L); if not, add water to make up difference or boil until reduced to this amount.
In clean Dutch oven, bring sugar with grapefruit mixture to full rolling boil, stirring. Boil vigorously, stirring constantly, until free of foam, thickened and setting point is reached, about 10 minutes .
Pour into sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 minutes.
Additional Information
Source
Canadian Living Magazine: February 2004
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