Last week, Youngest Son helped me to make some marmalade and I got asked for the recipe we had used. Today, Youngest Son made a batch on his own with me acting as supervisor.
The pulp was some we had frozen so he was able to skip the preparation step. I have written the recipe out in full at the end of this post.
|Grapefruit on the tree|
|Keeping the marmalade at a rolling boil|
|Testing for setting|
|Bottling the marmalade into warmed jars|
Sometimes I like to have just a teaspoon of the marmalade by itself instead of putting it on toast. I tell myself it is better for me, as the jam by itself has less calories than having a piece of buttered toast with it!!
GRAPEFRUIT MARMALADE RECIPE
3-4 good sized New Zealand grapefruit (in July-September, when they are not too ripe)
2 medium sized lemons (or 3 Meyer lemons)
7-8 cups cold water
1.5kg white sugar
A walnut-sized piece of butter (optional)
1. Scrub the skins of the fruit until they are clean, cutting off any blemishes.
2. Cut each grapefruit, stem end at top, into quarters. Cut out the core and remove any pips. Cut each quarter into 2-3 pieces and place in a bowl.
3. Cut the lemons lengthways into quarters. Cut out the core and remove any pips. Cut each quarter into 2-3 pieces and add to the grapefruit.
4. Mince the fruit, catching both pulp and juice (use the Oscar Juicer to do this, or else cut the fruit as finely as possible into shreds). The prepared fruit should weigh approximately 1 kg.
5. Place a plate or saucer into the fridge or freezer so that it will be well chilled when the jam needs to be tested.
6. Put the pulp and juice into a preserving pan and 7 cups of water. Stir well with a long-handled wooden spoon. If the spoon does not pass easily and freely through the pulp, then add another cup of water.
7. Bring the fruit to a boil, then keep at a steady rolling boil for 30 minutes. Stir it occasionally.
8. Stir in a quarter of the white sugar and bring the pulp back to the boil. Repeat with the other three quarters, stirring between each addition to make sure all the sugar is dissolved.
9. Once all the sugar has been added, bring the marmalade to a rolling boil for about 20 minutes, stirring frequently.
10. Begin testing the jam for setting: drop a little of the liquid onto the chilled plate to see if it will gel as it cools. It can take up to 40 minutes of boiling sometimes for a set to be reached. (Do not wait until it reaches a hard gel or the marmalade will be too stiff. A gel that wrinkles a little when a fingertip is pushed through it, and the jam doesn’t immediately run together again, is about right).
11. Remove the pan from the heat and stir in the butter to help settle any scum.
12. Using a clean warm cup or small jug, pour the marmalade into a clean warm jar (I fill the clean jars with very hot water and stand them on the bench, then empty as I require them. They can also be warmed, minus the water, in a low oven).
13. Check the jar has been wiped clean of any dribbles, then screw on the resealable lid. As the jam cools, the lid will ‘pop’ to indicate the lid has sealed.
This recipe will make about five 500ml jars of marmalade. Use any unsealed jars first (they keep well in the fridge). Store sealed jars in a cool dark cupboard, where they will keep for several years (if not eaten first!).
Place the minced fruit into a large heavy plastic bag (large zip-lock bags are excellent). Seal and freeze. (It helps if the frozen shape will easily fit inside the preserving pot, and if flat they pack into the freezer better). Remove frozen pulp from bag and place into preserving pan along with 7 cups of hot tap water. Place over high heat and allow to thaw, stirring as it does so. OR place pulp into pan and leave to sit overnight before adding water. Add more water if the pulp is too thick. Begin timing the 30 minutes rolling boil once all the pulp has thawed. Continue with the recipe, as above.