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Quick Pink Grapefruit Marmalade with Vanilla

Source of Recipe


From "Artisanal Preserves" by Madelaine Bullwinkel



List of Ingredients



• 1 large, thin-skinned pink grapefruit
  
• Water
  
• 1 vanilla bean
  
• 3 cups sugar
  






Instructions



1. Scrub, rinse, and wipe the grapefruit dry. Quarter it, remove seeds, and finely chop with rapid pulsing action in the work bowl of a food processor. Measure the pulp and combine the fruit with an equal volume of water in a 4-quart nonreactive saucepan.
   
   
2. Score the vanilla bean and scrape out the seeds. Add seeds and pod to the grapefruit mixture. Cover and bring to a boil. Uncover and simmer until reduced to 3 cups.
   
   
3. Begin adding sugar, ½ cup at a time, allowing the marmalade to regain a boil before adding more sugar. Continue to cook until the marmalade reaches the jell point, which is 8 degrees above the boiling temperature measured on your thermometer. This will take 5 to 10 minutes.
   
   
4. Pour the marmalade into a quart measure to cool for 5 minutes. Remove the vanilla bean pieces and stir to redistribute the peel. Pour marmalade into hot, sterilized jars to within ¼ inch of the rims. Wipe the rims clean, attach new lids, and screw caps on tightly. Invert the jars briefly to vacuum seal, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.
   
   Makes 3 ½ cups