Lemon Grapefruit Marmalade
- 1/2 cup fresh lemon zest (about 6 lemons)
- 1/2 cup fresh lemon juice (retain all lemon seeds)
- 4 cups Imperial Sugar Extra Fine Granulated Sugar
- 2 large or 3 medium Ruby Red grapefruits
- In this recipe citrus seeds are boiled along with other ingredients to extract natural pectin contained in seeds. Due to intense heat while cooking marmalade, Chef Eddy prefers not to place seeds in a tiny bag made from cheesecloth. After boiling process, it only takes 2 minutes to remove seeds using a spoon from marmalade, which is about the same time it would take to locate cheesecloth and twine from back of your cupboard and make a pouch.
- Using channel knife from a citrus zester, remove lemon peel from lemons without digging into white bitter pith. Chop into approximately 1/2 inch-1 inch length pieces and measure to obtain about 1/2 cup.
- Place in a saucepan large enough to hold all remaining ingredients and consider that mixture tends to bubble excessively high in pan. Add lemon juice with seeds and sugar. Set aside.
- Using a serrated knife, cut away peel of grapefruits including thin membrane.
- Above a bowl to catch all juice, cut between membrane to obtain pure flesh. Continue to obtain 2 cups of membrane free fruit and juice. Retain all seeds. Add to saucepan.
- At this stage, ingredients can be placed overnight in a refrigerator, or you may decide to proceed. Difference is that lemon zest will be more tender when ingredients were macerated overnight.
- Immediately or next day, bring ingredients to a full boil. Turn to low simmer.
- Continue simmer-low boil until a thermometer registers 226-230°F or spoon some marmalade onto a plate and check for desired consistency.
- Pour into a jar and store in the refrigerator.
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