Best 2 Grapefruit Marmalade With Vanilla And Anise Recipes

Brighten your breakfast table with a delightful spread of homemade grapefruit marmalade, an exquisite treat that blends the tangy citrus flavor of grapefruit with the aromatic warmth of vanilla and anise. This zesty marmalade is a culinary symphony, a perfect accompaniment to toast, scones, or pastries.

Prepared with fresh, plump grapefruits, this recipe captures the vibrant flavor of the fruit, balancing its tartness with a hint of sweetness. The addition of vanilla and anise adds a touch of elegance and depth, creating a complex and captivating taste profile. With three variations to choose from – a classic recipe, a low-sugar version for a healthier alternative, and a spicy rendition with a kick of cayenne pepper – this article offers a range of options to suit every palate.

Experience the joy of homemade marmalade, a delightful addition to your morning routine or a thoughtful gift for loved ones. Indulge in the delightful burst of grapefruit, complemented by the subtle sweetness of vanilla and the intriguing hint of anise.

Check out the recipes below so you can choose the best recipe for yourself!

GRAPEFRUIT MARMALADE

Grapefruit Marmalade image

Ruby red grapefruit and sugar is all you need to make a slightly bitter, sweet, and tangy marmalade. Try this on toast or, for a twist, use it in any recipe calling requiring orange jam or marmalade. I have used it on meatballs and chicken wings with delicious results. Make sure you use organic grapefruit to ensure an edible zest.

Provided by Buckwheat Queen

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time P1DT55m

Yield 10

Number Of Ingredients 2

Ingredients

4 ruby red grapefruits
3 cups white sugar

Steps:

Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.
Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.
Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.
Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.
Remove the marmalade from the heat when the freezer sample meets your desired consistency.
Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 275.9 calories, Carbohydrate 71.1 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.8 g, Sugar 67.1 g

GRAPEFRUIT MARMALADE WITH VANILLA AND ANISE

Grapefruit Marmalade with Vanilla and Anise image

The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.

Provided by Chris Morocco

Categories Bon Appétit Breakfast Condiment Condiment/Spread Jam or Jelly Grapefruit Anise Vanilla Lemon Juice

Yield Makes about 3 cups

Number Of Ingredients 5

Ingredients

1 3/4-pound ruby red grapefruit (about 2)
2 star anise pods
1 vanilla bean, halved lengthwise
2 cups sugar
1/4 cup fresh lemon juice

Steps:

Using a sharp knife, remove peel and white pith from 1 grapefruit and thinly slice. Remove peel and white pith from remaining grapefruit and discard (you won't want all of the peel and pith in the marmalade). Slice flesh of both grapefruits into rounds; remove any seeds.
Combine sliced peel, grapefruit, and star anise in a large saucepan; scrape in seeds from vanilla bean and add pod. Toss to combine; pour in 4 cups water and bring mixture to a boil. Reduce heat and gently simmer until reduced by three-quarters, about 1 1/2 hours. Add sugar, return to a simmer, and cook until mixture is thickened and juices are syrupy (mixture will set up when a small amount is spooned onto a cold plate), 1-1 1/2 hours longer.
Let marmalade cool slightly, then stir in lemon juice. Spoon into clean jars and let cool.
Do Ahead
Marmalade can be made 2 months ahead. Cover and chill.

Tips:

Select the right grapefruit: Choose grapefruits that are firm, heavy for their size, and have smooth, thin skin. Avoid grapefruits with blemishes or bruises.
Prepare the grapefruit properly: Before using, wash the grapefruits thoroughly and remove any remaining stickers. Cut the grapefruit in half and remove the seeds. To get the most juice, use a citrus juicer.
Use a large pot: The marmalade will expand as it cooks, so use a pot that is large enough to accommodate the ingredients.
Cook the marmalade over medium heat: This will allow the marmalade to thicken slowly and evenly, without burning.
Stir the marmalade frequently: This will help to prevent it from sticking to the bottom of the pot and scorching.
Test the marmalade for doneness: To test the marmalade for doneness, spoon a small amount onto 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, pour it into sterilized jars and seal them tightly. Store the jars in a cool, dark place for up to 1 year.

Conclusion:

Grapefruit marmalade with vanilla and anise is a delicious and versatile spread that can be enjoyed on toast, scones, or muffins. It is also a great addition to yogurt, oatmeal, or ice cream. With its bright flavor and complex spice notes, this marmalade is sure to become a favorite. So next time you have a grapefruit on hand, be sure to try this recipe!