Pink grapefruit marmalade

Clare Chambers

By
@CerebralChasm

The season for Seville oranges in the UK is only for the month of January and it is hard to get hold of them where I live, so an alternative had to be found. My partner loves his marmalade and goes through an 8oz jar every week. I have found this recipe to be the a very close alternative to a Seville orange marmalade and tastes delicious.


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Serves:

9 x 8oz jars

Prep:

24 Hr

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

3
pink grapefruit
2
large lemons
2 kg
granulated or preserving sugar
1/2 bottle
liquid pectin - certo
water

Directions Step-By-Step

1
I have added lots of photos, some of which show some of the equipment I use. Attached to the equipment photos is information on how to sterilise jars & lids and other information you may find useful.
2
The day before you want to make the marmalade pour 6 pints of water into your maslin pan or very large saucepan.
3
Cut all the fruit in half and juice. I use an electric juicer as I have arthritis in my hands. Put the juice to one side and put any pips into a muslin bag. Cut the fruit in half again and peel off the membrane and put the membrane into the bag with the pips. Tie the bag to the handle of the maslin.
4
You then need to chop the fruit quarters into strips (shreds). Try to keep them all of an even size and no thicker than 2mm. I highly recommend the use of a ceramic knife - they really do make this part of the work easier. Place all the shreds into the maslin pan and give them a stir round and leave over night, 12 - 24hrs.
5
bring contents of pan to a boil and slow boil for approx 2hrs or until a shred can easily be squished between your thumb and finger. During this stage a lot of the water will evaporate and you need to keep an eye on it. By the time the shreds are soft enough you want to have about a third (2 pints) of the water you started out with. You may need to add an occasional quarter pint of water during this cooking time to ensure too much does not evaporate.
6
Remove the bag of pips and put aside. Add the juice you put aside yesterday and the sugar. Over a low heat stir continually until all the sugar has dissolved. If you are not sure then heat for a couple of minutes longer. Don't rush this step as you do not want your marmalade to crystallise.
7
The next step is to squeeze the bag of pips over the pan - I recommend using clean rubber gloves at this stage. You should hopefully see the pectin coming out - it looks white.
8
You now need to increase the heat to a fast boil. Once at boiling point set the timer for 15 minutes. You need to keep stirring and make sure the pan does not boil over. Before starting this stage I advise you to turn off the phones and lock the kids and dogs, cats etc in the cellar so that you have peace and quiet to enjoy this stage. ;)
9
After 15 minutes add the liquid pectin and boil for another 3 minutes. Test for a set. If ready let the mix rest for 10-15 minutes before pouring into sterilised jars as this helps the shreds to distribute evenly throughout the marmalade. Put on the lids and allow to cool fully before labelling

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: English