A sweet-tart orangey-red marmalade when made with pink grapefruit.
2 medium grapefruit
6 cups chopped and peeled tomatoes
3 cups sugar
1/8 teaspoon salt (can be eliminated safely but really brings out the tomato flavor)
2 (3-inch) cinnamon sticks
4 whole cloves
Use a brush to scrub grapefruit under running water. Use a vegetable
peeler to cut off only colored part of peel. Do not include any white
pith. Cut peel into thin strips.
In a small saucepan, cover strips of peel with water. Bring to a boil
over medium heat; reduce heat to low. Cover; simmer 5 minutes. Drain;
set blanched peel aside. Cut outside white pith from grapefruit,
cutting slightly into fruit to remove membrane. Working over a large
bowl, section grapefruit by cutting on either side of membrane, as
needed, to make wedges.
In a 4-qt pot, combine blanched peel, grapefruit wedges and remaining
ingredients. Bring to a boil over medium heat, stirring until sugar
dissolves. Use a spoon to skim off any foam. Stirring occasionally,
continue to boil gently until marmalade reaches 218ÂºF. or is done
according to plate test. Ladle hot marmalade into jars, leaving 1/4"
headspace. Release trapped air. Wipe rim of jar. Attach lid. Place
in BWB canner. Process in a boiling-water bath: 1/2-pints or pints for
10 minutes. Adjust time for altitude. Makes 4 1/2-pints.
3 Citrus Marmalade
1 medium pink grapefruit
1 medium orange
1 whole lime
3 1/2 cups water
1/8 teaspoon baking soda
5 cups sugar
1 box Fruit Pectin
1/2 teaspoon butter or margarine
Remove and discard colored and white parts of peel from grapefruit.
Finely chop the fruit, reserving any juice; set aside.
Remove colored part of peel from 1/2 orange using a vegetable peeler.
Cut into thin strips; place in 4-quart saucepan. Remove and discard
remaining colored and white parts of peel from orange. Finely chop the
fruit, reserving any juice; set aside. Remove colored part of peel from
1/2 lime. Cut into thin slivers; add to saucepan. Remove and discard
remaining colored and white parts of peel from lime. Finely chop the
fruit, reserving any juice; set aside.
Add 3 1/2 cups water and baking soda to saucepan. Bring to a boil.
Reduce heat; cover and simmer 20 minutes. Add prepared fruit; cover and
simmer 10 minutes.
Measure 4 cups into 6- or 8-quart saucepan. Measure sugar into separate
bowl. Stir pectin into fruit in saucepan. Add butter or margarine. Place
over high heat; bring to a full rolling boil, stirring constantly.
Immediately stir in all sugar. Bring to a full rolling boil and boil 1
minute, stirring constantly.
Remove from heat; skim off foam with metal spoon. Ladle quickly into hot
sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and
threads. Cover with lids. Process 10 minutes for half-pints in BWB.
Makes about 7 (1 cup) jars.