Best 2 Grapefruit And Meyer Lemon Marmalade Recipes
Indulge in a delightful culinary adventure with our exquisite collection of grapefruit and Meyer lemon marmalade recipes. These homemade preserves capture the vibrant flavors of fresh citrus, offering a perfect balance of sweetness and tanginess. Whether you prefer classic marmalade or crave a unique twist, our recipes cater to every palate. From traditional methods using whole fruit to innovative approaches with zest and juice, explore the versatility of this delightful spread. Elevate your breakfast routine, add a touch of sophistication to your cheeseboards, or create tantalizing glazes for your favorite dishes. With step-by-step instructions and helpful tips, our recipes ensure a successful marmalade-making experience, transforming your kitchen into a haven of citrusy goodness.
Here are our top 2 tried and tested recipes!
GRAPEFRUIT-AND-MEYER-LEMON MARMALADE
This recipe came to The Times from June Taylor, the impresario of preserving whose jams and jellies, made in her workshop in Berkeley, Calif., are esoteric works of art. For this sweet-tart concoction, you'll need a jelly bag, used to draw pectin from the fruit, which can be found online or at your local kitchen supply store (you can also make your own out of muslin.) The recipe is for marmalade devotees who want a surprise: you'll cut the Meyer lemon into chunks, so when you eat the marmalade, you get a burst of lemon, a bit of culinary sunshine.
Provided by Amanda Hesser
Categories condiments, dips and spreads, project
Time 2h
Yield Makes 6 8-ounce jars of marmalade
Number Of Ingredients 4
Steps:
- Remove the grapefruit skin with a vegetable peeler. Cut the peel into 1/8-inch slivers; stop when you have 3/4 cup. Discard the rest. Slice off the ends of the grapefruit and the remaining grapefruit peel and pith. Remove grapefruit segments, reserving membrane. Stop when you have 5 cups of segments.
- Cut the ends off the Meyer lemons, deep enough so you can see the flesh. Leaving the peel on, remove the segments of lemon and reserve the membrane. Cut the segments crosswise into 1/4-inch pieces. Put membranes from the grapefruit and Meyer lemons in a jelly bag and tie closed.
- In a wide and deep pot, combine the grapefruit segments, grapefruit peel, lemon pieces and jelly bag. Add lemon juice and 2 1/2 cups water. Simmer until the grapefruit peel is tender, 25 to 30 minutes. Let cool.
- Preheat the oven to 225 degrees. Working over a bowl in your sink, squeeze the liquid from the jelly bag; keep squeezing and wringing it out until you extract 1/3 to 1/2 cup of pectin. Add pectin and sugar to the pot. Place over high heat and boil, stirring now and then, until marmalade is between 222 and 225 degrees and passes the plate test. (Spoon a little onto a plate and put in the fridge for 3 minutes. If it thickens like jam, it is done.)
- Meanwhile, put 6 sterilized 8-ounce canning jars and lids on a baking sheet and place in the oven. When jam is done, remove jars from the oven. Ladle jam into the jars, filling them as high as possible. Wipe the rims. Fasten the lid tightly. Let cool. If you don't get a vacuum seal, refrigerate the jam.
Nutrition Facts : @context http, Calories 871, UnsaturatedFat 0 grams, Carbohydrate 226 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 218 grams
GRAPEFRUIT AND LEMON MARMALADE
Make and share this Grapefruit and Lemon Marmalade recipe from Food.com.
Provided by McCarthy
Categories Low Protein
Time 2h
Yield 4 500g jars
Number Of Ingredients 4
Steps:
- Pare off the grapefruit rind into fine shreds with a potato peeler. Halve it and squeeze the juice into a preserving pan. Chop the pith and flesh, place in a muslin bag with the pips.
- Cut the lemon in half, squeeze the juice and scoop out the membranes, then place in the bag. Cut the rind into shreds and place in the pan with the juice, add the water and bag and simmer for 2 hours.
- Remove the bag and place in a colander over a bowl, press out the liquid and, when cool enough, squeeze the bag to get out the essential pectin which will make the marmalade set. add the liquid to the pan with the sugar. Stir until the sugar is dissolved, then bring to the boil and boil rapidly until setting point is reached, - this might only take a couple of minutes., Remove any scum from the surface and cool for 10 minutes before pouring into warmed sterilised jars.
Nutrition Facts : Calories 3007.5, Fat 0.6, SaturatedFat 0.1, Sodium 13.6, Carbohydrate 783.7, Fiber 5.9, Sugar 749.3, Protein 3.1
Tips:
- Select the right grapefruit: Use ripe, firm grapefruit with smooth, unblemished skin. Avoid grapefruit that are soft or have bruises or blemishes.
- Prepare the grapefruit properly: Before using the grapefruit, wash it thoroughly and remove the peel and pith. Cut the grapefruit into small pieces, removing any seeds.
- Use a sharp knife: When cutting the grapefruit and lemons, use a sharp knife to ensure clean and precise cuts.
- Don't overcrowd the pot: When cooking the marmalade, avoid overcrowding the pot. This will prevent the marmalade from cooking evenly and may result in a lumpy texture.
- Test the marmalade for doneness: To check if the marmalade is done, place a small amount on a cold plate. If the marmalade wrinkles when you push your finger across it, it is ready.
- Store the marmalade properly: Once the marmalade is done, store it in sterilized jars in a cool, dark place. Properly stored marmalade can last for up to a year.
Conclusion:
Grapefruit and Meyer lemon marmalade is a delicious and versatile condiment that can be enjoyed in a variety of ways. Whether you spread it on toast, use it as a filling for pastries, or add it to savory dishes, this marmalade is sure to please. With its vibrant flavor and beautiful color, it's a perfect addition to any breakfast or brunch table. So next time you're looking for a homemade treat, give this grapefruit and Meyer lemon marmalade a try. You won't be disappointed!
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