GRAPEFRUIT-AND-MEYER-LEMON MARMALADE
This recipe came to The Times from June Taylor, the impresario of preserving whose jams and jellies, made in her workshop in Berkeley, Calif., are esoteric works of art. For this sweet-tart concoction, you'll need a jelly bag, used to draw pectin from the fruit, which can be found online or at your local kitchen supply store (you can also make your own out of muslin.) The recipe is for marmalade devotees who want a surprise: you'll cut the Meyer lemon into chunks, so when you eat the marmalade, you get a burst of lemon, a bit of culinary sunshine.
Provided by Amanda Hesser
Categories condiments, dips and spreads, project
Time 2h
Yield Makes 6 8-ounce jars of marmalade
Number Of Ingredients 4
Steps:
- Remove the grapefruit skin with a vegetable peeler. Cut the peel into 1/8-inch slivers; stop when you have 3/4 cup. Discard the rest. Slice off the ends of the grapefruit and the remaining grapefruit peel and pith. Remove grapefruit segments, reserving membrane. Stop when you have 5 cups of segments.
- Cut the ends off the Meyer lemons, deep enough so you can see the flesh. Leaving the peel on, remove the segments of lemon and reserve the membrane. Cut the segments crosswise into 1/4-inch pieces. Put membranes from the grapefruit and Meyer lemons in a jelly bag and tie closed.
- In a wide and deep pot, combine the grapefruit segments, grapefruit peel, lemon pieces and jelly bag. Add lemon juice and 2 1/2 cups water. Simmer until the grapefruit peel is tender, 25 to 30 minutes. Let cool.
- Preheat the oven to 225 degrees. Working over a bowl in your sink, squeeze the liquid from the jelly bag; keep squeezing and wringing it out until you extract 1/3 to 1/2 cup of pectin. Add pectin and sugar to the pot. Place over high heat and boil, stirring now and then, until marmalade is between 222 and 225 degrees and passes the plate test. (Spoon a little onto a plate and put in the fridge for 3 minutes. If it thickens like jam, it is done.)
- Meanwhile, put 6 sterilized 8-ounce canning jars and lids on a baking sheet and place in the oven. When jam is done, remove jars from the oven. Ladle jam into the jars, filling them as high as possible. Wipe the rims. Fasten the lid tightly. Let cool. If you don't get a vacuum seal, refrigerate the jam.
Nutrition Facts : @context http, Calories 871, UnsaturatedFat 0 grams, Carbohydrate 226 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 218 grams
GRAPEFRUIT AND LEMON MARMALADE
Make and share this Grapefruit and Lemon Marmalade recipe from Food.com.
Provided by McCarthy
Categories Low Protein
Time 2h
Yield 4 500g jars
Number Of Ingredients 4
Steps:
- Pare off the grapefruit rind into fine shreds with a potato peeler. Halve it and squeeze the juice into a preserving pan. Chop the pith and flesh, place in a muslin bag with the pips.
- Cut the lemon in half, squeeze the juice and scoop out the membranes, then place in the bag. Cut the rind into shreds and place in the pan with the juice, add the water and bag and simmer for 2 hours.
- Remove the bag and place in a colander over a bowl, press out the liquid and, when cool enough, squeeze the bag to get out the essential pectin which will make the marmalade set. add the liquid to the pan with the sugar. Stir until the sugar is dissolved, then bring to the boil and boil rapidly until setting point is reached, - this might only take a couple of minutes., Remove any scum from the surface and cool for 10 minutes before pouring into warmed sterilised jars.
Nutrition Facts : Calories 3007.5, Fat 0.6, SaturatedFat 0.1, Sodium 13.6, Carbohydrate 783.7, Fiber 5.9, Sugar 749.3, Protein 3.1
LEMON MARMALADE
Lemons and grapefruit combine to create a tantalizing spread for English muffins, toast and even shortbread cookies! I give away jars of this marmalade every Christmas. -Barbara Carlucci, Orange Park, Florida
Provided by Taste of Home
Time 50m
Yield 6 half-pints.
Number Of Ingredients 5
Steps:
- Peel rind from lemons and grapefruit; cut into thin strips, about 1 in. long. Set aside fruit., In a Dutch oven, combine water and citrus peel. Bring to a boil. Reduce heat; cover and simmer 5 minutes or until peel is softened. Remove from heat and set aside., Trim white pith from reserved lemons and grapefruit; discard pith. Cut lemons and grapefruit into segments, discarding membranes and seeds. Chop pulp, reserving juices; stir into reserved peel mixture., Add pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 17g carbohydrate (17g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
ORANGE LEMON GRAPEFRUIT MARMALADE
Trial and error using our neighbours fruit trees for free organic fruit and also can use oranges only as pilfered around the world
Provided by RM9003
Categories Lemon
Time 2h
Yield 6 jars
Number Of Ingredients 5
Steps:
- Squeeze juice from fruit and keep.
- Slice fruit thinly.
- Quickly wash sliced peel in cold water and rinse.
- Add water and juice.
- Keep for 3 hours in a cool place.
- Cook in a heavy saucepan for 30 minutes medium heat.
- Add sugar and cook and stir another 20-30 minutes on high heat.
- Pour into sterilised jars.
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