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Grapefruit Marmalade

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TasunkaWitko View Drop Down
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    Posted: 07 September 2018 at 10:08
From Time/Life's Foods of the World - The Cooking of the British Isles (1969):

Quote The "English" breakfast owes much in particular to the Scots...and the Scottish influence is evident every time we eat a kipper or reach for the marmalade....

Dundee is the home of marmalade, without which no breakfast is complete. Orange marmalade, according to legend, was introduced into Scotland in the 16th Century by the French cook of Mary, Queen of Scots. It is more likely that orange marmalade was invented at a considerably later date; a British cookbook published in 1669 contains several recipes for marmalades, but none made from oranges. Most were made from quinces. (In Europe, the name given to the quince was marmelo a Portuguese word from which the confection marmalade took its name.) Orange marmalade was first produced commercially in the 1790s by the firm of Keiller of Dundee. It became a well-loved preserve, and still is. It is, of course, not the only marmalade favored in Scotland; the Scots even produce a whisky-flavored marmalade.

Grapefruit Marmalade

The bittersweet of a perfect grapefruit marmalade is the reward of care in marrying the flavors of rind and juice with sugar...[together,]they make the golden marmalade that will brighten breakfast in the months to come.

To make about 4 pints:

3 large, ripe grapefruit
2.5 to 3 quarts cold water
8 to 10 cups sugar, preferably superfine

Wash the grapefruit and pat dry with paper towels. With a knife or rotary peeler remove the skins without cutting into the bitter white pith.

Cut the peel into strips about 1 inch long and 1/8 inch wide.

Cut away and discard the white outer pith.

Slice the fruit in half crosswise, wrap the halves one at a time in a double thickness of damp cheesecloth, and twist the cloth to squeeze the juice into a bowl.

Wrap the squeezed pulp in the cheesecloth and tie securely. Add enough cold water to the bowl to make 3.5 quarts of liquid. Drop in the bag of pulp and strips of peel. Let the mixture stand at room temperature for at least 12 hours.

Pour the entire contents of the bowl into an 8- to 10-quart stainless-steel or enameled pot, and bring to a boil over high heat. Reduce the heat to low and, stirring occasionally, simmer uncovered for 2 hours. Discard the bag of pulp and measure the mixture. Add 1 cup of sugar for each cup of mixture, stir thoroughly, and bring to a boil over moderate heat. When the sugar has dissolved, increase the heat to high and, stirring occasionally, boil briskly for about 30 minutes, until the marmalade reaches a temperature of 220°F (or 8°F above the boiling point of water in your locality) on a jelly, candy or deep frying thermometer. Remove from the heat. With a large spoon, skim off the surface foam. Ladle the marmalade into hot sterilized jars or jelly glasses.*

To prevent the peel from floating to the top, gently shake the jars occasionally as they cool.

*Ron's note: If you need instructions on how to prepare the jars for canning, follow this link:

Be sure to read the replies below the original post, in order to receive updated information regarding current practices, food safety etc.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 June 2019 at 16:00

I am a grand fan of Ruby Grapefruit ..  

What a wonderful idea for autumn ..  

Shall be giving it a go ..  

Thanks for posting ..  Lovely presentation.
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