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
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Lynne Bale
[email protected]This marmalade is amazing! I'll definitely be making it again.
EndingRetrograde
[email protected]I'm so glad I found this recipe. I've been looking for a good grapefruit marmalade for ages.
Ogbodo Chukwuebuka Michael
[email protected]This marmalade is a bit pricey to make, but it's worth it. The flavor is amazing and it's a great gift for friends and family.
Derrick Tromp
[email protected]I love the combination of grapefruit and Meyer lemons in this marmalade. It's so unique and flavorful.
Queen Kuromi
[email protected]I've never made marmalade before, but this recipe made it easy. The marmalade is delicious and I'm so glad I tried it.
Sonali Banik Anamika
[email protected]This is a great recipe for beginners. It's easy to follow and the marmalade turns out great.
Aboody Khalil
[email protected]I'm not a big fan of grapefruit, but I really enjoyed this marmalade. The Meyer lemons balance out the tartness of the grapefruit perfectly.
Altaf Shah
[email protected]This marmalade is a bit more time-consuming to make than some others, but it's worth the extra effort. The flavor is simply amazing.
Emanie Cannon
[email protected]I love how this marmalade is made with fresh grapefruit and Meyer lemons. It gives it such a bright and vibrant flavor.
Viper King
[email protected]I followed the recipe exactly and the marmalade turned out perfectly. It's thick and flavorful, with just the right amount of sweetness.
Horain Safeer
[email protected]This marmalade is so versatile. I love it on toast, scones, and even in yogurt. It's also great for glazing chicken or fish.
Muzamil Rajpoot
[email protected]I made this marmalade as a gift for my friends and they loved it! They said it was the best marmalade they've ever had.
Ty
[email protected]This is my new favorite marmalade! I love the grapefruit and Meyer lemon combination. It's so refreshing and delicious.
Satisfactory Minecraft
[email protected]I've made this marmalade several times now and it's always a hit with my family and friends. It's so easy to make and the flavor is amazing.
Jenna Brock
[email protected]This marmalade is a delightful balance of sweet and tart, with a beautiful citrusy flavor. I love the addition of Meyer lemons, which give it a unique and complex flavor. It's perfect on toast, scones, or even just by the spoonful!