Ruby-Red Grapefruit Marmalade
Source of Recipe
Global tv Taste of BC
Recipe Introduction
Grapefruit marmalade tastes as good as it looks -- and it looks particularly smashing when made with deep-red fruit. For this recipe, it's important to cut the zest strips as thin as you possibly can because the zest is only cooked for 30 minutes. This preserve comes from Put a Lid on It, by Ellie Topp and Margaret Howard, a 1997 paperback from Macmillan Canada
List of Ingredients
3 large pink grapefruit (about 3 pounds)
2 lemons
3 cups water
3 1/2 cups granulated sugar
Recipe
With vegetable peeler, remove thin outer zest from grapefruit and lemons. With sharp knife, cut zest into very fine strips (1 to 2 inches long). You should have about 1 1/2 cups grapefruit zest and 1/3 cup lemon zest.
In large enamel or stainless steel saucepan, combine zest and water. Bring to a boil over high heat; reduce heat, cover and boil gently for 20 minutes.
Remove and discard remaining white pith from grapefruit and lemons. Cut grapefruit and lemons in half, then into pieces; remove and discard seeds. Put pieces in food processor or blender and process until finely chopped (about 4 1/2 cups). Add to zest and bring to a boil over high heat; reduce heat, cover and boil gently for 10 minutes, stirring frequently.
Add sugar to fruit. Return to a boil over high heat and boil rapidly, uncovered, for about 30 minutes or until mixture gels on a cold plate or a candy thermometer registers 220 F, stirring frequently. Remove from heat. Skim off foam. Stir and skim a few minutes.
Ladle marmalade into hot sterilized jars, leaving 1/4-inch headspace. Process in boiling water bath for 5 minutes.
Makes 4 1/2 cups.
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