Going along with the pantry theme, I thought I would share this Grapefruit Marmelade recipe. Of course, I didn’t follow this recipe exactly…where would the fun in that be?
We had bought 5 grapefruits for $2 at Adams Fairacre Farms, one my new favorite places. Vowing to eat grapefruit for breakfast, but instead having an egg and homemade bread, they just sat in the fruit drawer, sad and lonely. I used one up to make a salty dog and decided to can the rest of them via marmalade.
The funny thing is, I don’t really like marmalade. Maybe its because all the versions I’ve had were too sweet or too bitter. Phil likes it though and I figured some friends would get a jar as a post-holiday present, so I pulled out the jars, lids and tops and got cracking.
But then I didn’t, because the recipe says that the mixture has to sit overnight in a cool place. Since our whole house is a cool place, I just topped off the mixture of chopped grapefruit, lemon, their juices and peels and let it sit in the laundry room. Instead of using all water, as the recipe recommended, I used the leftover juice from the Smitten Kitchen Winter Fruit Salad that a friend brought over. It seemed a shame to waste that delicious liquid, so I added it in and figured out I would just cut down on the sugar a bit in step 3 of the recipe.
Which could be why, even after registering at 220F, the marmalade would NOT gel. I just continued to stir the pot for a long while and got the canning supplies ready. After doing the dish test (place a dish in the freezer before starting to make jam, when you think the jam is ready, put a small amount on the dish – if it doesn’t run or moves very slowly, it’s done) a bunch of times, I finally got it to the point at which I thought it was cannable. Ladled into sterilized jars, topped with sterilized lids and bands and processed in a boiling water bath for 10 minutes and DONE!