Best 2 Pink Grapefruit And Pomegranate Marmalade Recipes
Indulge in a delightful culinary adventure with our collection of tantalizing Pink Grapefruit and Pomegranate Marmalade recipes. From classic to modern interpretations, this versatile spread promises a burst of vibrant flavors and colors to elevate your breakfast, brunch, or afternoon tea experience. Discover the perfect balance of sweet, tart, and slightly bitter notes in our original Pink Grapefruit Marmalade recipe. For a touch of elegance, try our Sparkling Pink Grapefruit Marmalade with Prosecco, adding a festive touch to your gatherings. If you prefer a unique twist, our Pink Grapefruit and Pomegranate Marmalade combines the vibrant flavors of both fruits, creating a mesmerizing symphony of flavors. Take a culinary journey through these delectable recipes and find your perfect Pink Grapefruit and Pomegranate Marmalade companion.
Check out the recipes below so you can choose the best recipe for yourself!
PINK GRAPEFRUIT AND POMEGRANATE MARMALADE
Yahoo Group Files. NOTE: The marmalade is best served after resting for 1 week. You can change the way the rind is prepared in this recipe. You can slice it as thin or as thick as you like to suit your taste.
Provided by dicentra
Categories Citrus
Time 45m
Yield 3 pints
Number Of Ingredients 5
Steps:
- Using a paring knife or vegetable peeler, remove peel from the grapefruit in large strips than thinly slice it to make 1/4 cup. (try not to get too much pith with it, it can make it bitter).
- In a small saucepan, combine peel and water. Bring to a boil over high
- heat then reduce the heat and simmer, covered, for 15 to 20 minutes or
- until the peel is softened. Set aside.
- Remove and discard any remaining peel and pith from grapefruit. Finely chop grapefruit, discarding seeds and any connective membranes.
- Measure to make 3 cups, including juices.
- In a large nonreactive saucepan, combine grapefruit, cooked peel with liquid and pomegranate juice.
- Bring to a full boil over high heat, reduce heat and simmer for 5 minutes, stirring occasionally.
- Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly.
- Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve the sugar. Boil hard for 1 minute.
- Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating rind. Ladle into prepared jars leaving a 1/4" headspace.
- Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 1310.8, Fat 0.4, SaturatedFat 0.1, Sodium 30.1, Carbohydrate 339.1, Fiber 5.2, Sugar 316.7, Protein 1.9
PINK GRAPEFRUIT MARMALADE
I'm new to canning, so when I find a recipe that doesn't involve pectin or cheesecloth, I'm happy. This is another Nigella Lawson recipe, only slightly altered by me. I like really bitter and rich marmalade. If you don't, just use 1 kg of white sugar and halve the lemon juice.
Provided by CookingTimeForMe
Categories Citrus
Time 3h
Yield 1 liter, 10 serving(s)
Number Of Ingredients 4
Steps:
- In a large pot, place the two grapefruit in just enough water to make them float freely.
- Bring to a boil, and let boil for two hours (add water from a kettle if too much boils away and the grapefruit touch the bottom).
- Drain the grapefruit, discard water and let fruit cool (or else you'll burn your hands!).
- Slice the grapefruit as finely as possible, and chop a bit. This is tedious, but not difficult. It doesn't have to be uniform.
- Chuck the grapefruit, sugars and lemon juice back into the pot, and dissolve the sugars on low heat.
- Bring to a boil and let bubble until you reach the jell point, about 15 minutes, give-or-take.
- If you like a smoother consistency, blitz in a blender for a bit until you like what you see.
- Ladle into clean, sterilized jars and process in a hot water bath for ten minutes.
Tips:
- Select the ripest and juiciest pink grapefruits and pomegranates for the best flavor.
- Use a sharp knife to remove the zest from the grapefruits, being careful not to remove the bitter white pith.
- Remove the seeds from the pomegranates by cutting them in half and scooping out the seeds with a spoon.
- Cook the marmalade in a wide, heavy-bottomed pot over medium heat, stirring frequently, to prevent scorching.
- Test the marmalade for doneness by spooning a small amount onto a cold plate. If it wrinkles when you push your finger through it, it is ready.
- Let the marmalade cool slightly before pouring it into sterilized jars.
- Process the jars in a boiling water bath for 10 minutes to ensure a long shelf life.
Conclusion:
This pink grapefruit and pomegranate marmalade is a delicious and versatile preserve that can be enjoyed on toast, scones, or yogurt. It also makes a thoughtful and unique gift for friends and family. With its vibrant color and sweet-tart flavor, this marmalade is sure to brighten up any breakfast or brunch table.
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