Rhubarb provides a subtle background flavour and adds a lovely pink hue to this grapefruit marmalade.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2012
MethodScrub grapefruit and lemon; cut out stem and blossom ends and any blemishes. Cut grapefruit and lemon in half crosswise; squeeze out juice and seeds. Reserving seeds and pulp, strain juice into Dutch oven.
Pull membranes off peels; tie pulp, seeds and membranes in 8-inch (20 cm) square of double-thickness fine cheesecloth to form bag. Add to pan. Discard lemon peel.
Cut grapefruit halves into thirds, trimming off excess white pith. Cut crosswise into scant 1/4-inch (5 mm) thick strips. Add to pan along with any juices.
Add 5 cups water; bring to boil over medium heat. Reduce heat, cover and simmer gently, stirring often, until peel turns to mush when pressed between fingers, about 2-1/2 hours. Remove bag; let cool.
Squeeze liquid from bag into pan. Measure 5 cups fruit mixture. In clean Dutch oven, bring fruit mixture, sugar and rhubarb to full rolling boil, stirring. Boil hard, stirring, until firmly set, 20 minutes. Skim off foam.
Fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared discs. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack; let cool undisturbed for 24 hours.
Nutritional facts Per 1 tbsp: about
- Sodium 1 mg
- Protein trace
- Calories 55.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 14 g
- Iron 1.0
- Folate 1.0
- Calcium 1.0
- Vitamin C 13.0