Hi. When the pan is boiling turn it down to a simmer and put the fruit in. Often I use other fruits than the rhubarb – pear, peaches, etc., but I always stew it until soft. As an homage to tradition, and because multiple textures mean multiple flavors. Required fields are marked *. Measure. I have been making marmalade for decades and your recipe not any different from the one I’ve used all these years. 4 large or 8 medium sized grapefruits, 2 lemons, 12 cups water, 12 cups sugar (I use organic). For as long as I can remember, my toast has always tasted better with a little marmalade on it. 3rd day. Ingredients; 4 large or 8 medium sized grapefruits, 2 lemons, 12 cups water, 12 cups sugar (I use organic). Chop grapefruit flesh and remove seeds. Fill your glasses with the hot mixture, and when the marmalade is cold pour over the top of each glass a thin film of melted paraffin. Cut grapefruit and lemon into quarters, then thin slices (remove any seeds). Very rewarding! Measure these, and to every cupful add two cupfuls of cold water, put in agate or china vessel and let stand for twenty-four hours – longer will do no harm in cold weather. A Multi-Award-Winning Marmalade With Whisky. Put in the sugar, boil moderately until the fruit jellies on a spoon dipped into it. Fine-Shred Marmalade From the French Preserve Experts. Set aside until the next day. This is a great recipe which produces a wonderful, bright yellow marmalade that keeps well. Old fashioned primula I got from my mum's garden.. don't know its name but its a spring flower favourite: Spring is a busy time in my garden for weeding and mulching with seaweed, but it's also a time when there is plenty of citrus available. Be sure that the skin of the fruit is very tender before putting on the sugar. Add 3 times as much water as fruit. Cover with a teatowel and leave to soak overnight. I have taken a break from the weeding to make a batch of my much appreciated grapefruit marmalade. I have just made your grapefruit marmalade. First published on Sun 17 Jan 2016 08.00 EST. Like was the comments on setting point. As you can see from the pic I prefer thick slices as the finished product has tenderly chewy lengths of peel. This sounds like my perfect marmalade! (Pectin is the stuff that makes ja… A Gourmet Choice From Vienna. If there are any large segments, … Measure and add an equal amount of sugar. Place chopped grapefruit into large-size saucepan or soup pot. Chop or shave the fruit very fine, saving every bit and every drop of juice. You’re not going to eat it by the jarful, just a spoonful at a time every now and again so relax and enjoy. When you are ready to cook the marmalade, put some clean jam jars and lids on a baking tray and … Nigel Slater. Then measure again, and for every cupful allow a cupful of sugar, place this in a shallow pan in open oven, put fruit on the stove and bring again to the boil, and boil hard ten minutes. Makes about 10 half pints. Wash all your oranges thoroughly. There is nothing quite like it. The rest will surface during cooking and you can remove them then. You sound just like me. You made it very easy especially if your a novice at this . Written by Zeynep Published on February 16, 2018 in Recipes, Sweet Treats. Best marmalade recipe I’ve tried, tastes exactly like the one my nana used to make. Makes 3 cups of marmalade 1. I’m not sure if you will answer in time… I’m making this tomorrow. The next day, place the pot over a high heat, bring to the boil and boil for 40 minutes. Cut the unpeeled grapefruit into quarters, then slice finely by hand or using the slicing attachment of a food processor. Cut the peel into thin strips and place in a large heavy bottomed saucepan. How you slice it depends on your preference. Recipe: Rosemarie White I love grapefruit season, the beautiful yellow globes cheer up the winter gloom. See more ideas about Grapefruit marmalade, Marmalade, Marmalade recipe. We start with the basics: 4 oranges; 1 grapefruit In any case, the fruit is used in its entirety - peel, pith, seeds, juice and pulp. However, I think it is time to give it another try now, especially since my canning technique has now improved. I love my marmalade chunky with grapefruit. Marmalade is easy to make if you get organised in advance. Boil the mixture for 20 minutes at a hard boil. I once tried to make my own homemade orange marmalade and that turned out to be a disaster. Lashings of butter and chunky marmalade on freshly made bread and a hot cuppa, or for breakfast; a new laid egg, soft-boiled with toast and marmalade and a cup of best coffee. Put grapefruit wheels and zest strips into a non-reactive saucepan. Keeps us young! In a large pan cover the sliced fruits with the water. Do they need to be sealed?/canned? Move over brown rice, well for last night anyway! This will take another 40 minutes or so. Cut the pith off the grapefruit, as this thick pith is bitter. The recipe originated from an old Aunt Daisy … Stir occasionally keeping watch to make sure the mixture doesn’t burn and stick to the bottom of the pan. When you eat this kind of jam, you can see the candied orange pieces, the pith is gone, and the little translucent strings of rind give you more orang-y flavor. Add sugar, bring quickly back up to the boil and boil fast until the setting point is reached. Your email address will not be published. First day: Cut sour oranges and grapefruit in half and remove the seeds. Lashings of butter and chunky marmalade on freshly made bread and a hot cuppa, or for breakfast; a new laid egg, soft-boiled with toast and marmalade and a cup of best coffee. Cut the pulp and rind in slices. Peel grapefruits and remove white pith. Having said that you’re never too old to learn! I have been making this marmalade for as long as I can remember and my friends say breakfast is not the same without a jar of Zeynep’s marmalade. It’s missing the strong and bitter taste that I crave in a marmalade. If they aren’t rotten/or starting too go bad I would still use them. The very word conjures images of snowy-haired, sweet … Thank you for this recipe – second time making it now. Hiya Trisha There is nothing quite like it. Measure fruit and add 3 pints of water for each pint of fruit. Use a sharp vegetable peeler or paring knife, remove the brightly colored zest–and only the brightly colored zest–from … The story is told that General Omar Bradley while campaigning through the deserts of North Africa, wanted to have an Old Fashioned, but didn’t have citrus available. Next day bring the fruit and water to the boil. Have never made marmalade but want to! When your marmalade is ready take one warm jar at a time and dry it thoroughly with a clean tea towel. Will be making your marmalade with the kids at our community centre on wednesday arvo – cheap marmalade is just what we need! Your email address will not be published. Add sugar and stir well to cover … Measure 5 cups of the fruit mixture, making sure to get a good combination of rind, fruit, and juice. Sometimes I make the marmalade without the grapefruit. I love my home-made marmalade. I admit it. Very thinly slice half of the peel and throw away the rest. Make sure and give the jars a hot soapy wash before storing in your pantry. Marmalade skies: Nigel Slater’s pink grapefruit marmalade recipe. Wonderful help from my 5yr old mokopuna. 3 medium-sized grapefruit, pink or yellow 2. Place the jar onto the frying pan and using a ladle, fill the jar with hot marmalade. Give them a good scrub and keep the skin. A Zesty Blend of Lemon, Grapefruit and Spanish Oranges. If the skin is browny and not looking too great because I left them on the tree for too long can I still use the skin? No comments [Comments are now closed for this post]. Wash and dry the grapefruits. Just checked this morning and perfect set. The amount I have given will fill ten ordinary jelly glasses and will keep for years. Let it simmer away until the fruit is really soft – this will take between 10 and 20 minutes (roughly), depending on the size and ripeness of the fruit. 2 oz bourbon or rye whiskey; 1 tsp (heaping or not, to taste) orange marmalade; 1 squeeze fresh lemon juice They say that the old fashioned way is the easiest way to go, … I love my home-made marmalade. You’re not going to eat it by the jarful, just a spoonful at a time every now and again so relax and enjoy. I’ve emailed you as well Melanie, no just using regular pre-loved jars with screw lids is fine. The night before you intend to make your marmalade, slice up the grapefruits and lemons. And yes I know it’s a lot of sugar but it won’t work without that amount. One grapefruit, I have always loved making all my own pickles,jams etc. Your method is great and easy. I’ve got buckets of grapefruit. Place newspaper and a warmed frying pan (use hot water) beside the preserving pan to catch any drips of marmalade. My Grandmother’s recipe for marmalade. Continue to boil briskly until the fruit is soft and pulpy – about 40 minutes. Have never found the thermometer very reliable and had resorted back to the “wrinkle” test. You will need about 3lbs of navel oranges, the juice, and the zest of one lemon, 3lbs + 12oz sugar (about 9 cups), and 6 cups water. The Best Old-Fashioned Scottish Recipe from Dundee. Marmalade is easy to make if you get organised in advance. 800 gm ruby grapefruit (about 3) 4 large lemons ... writes Emma Knowles. Place in a wide, non-corrosive preserving pan and cover with 2 litres of water. Mar 26, 2017 - Explore christy kempff's board "Grapefruit marmalade" on Pinterest. Fill your glasses with the hot mixture, and when the marmalade is cold pour over the top of each glass a thin film of melted paraffin. Hints and tips like yours are invaluable,especially if you’re just a beginner. … Hey Trish, Enjoy! Occasionally I use the oranges and lemons and just before putting in the sugar I stir in a quart of rhubarb stewed without sugar – but I allow sugar for it. Wash your oranges and grapefruit carefully under the cold tap (it should be unwaxed fruit you use). In my kitchen, grapefruit and rosemary go hand in … Set aside until the next day. They last for a few years but one year is best. Old Fashioned Orange Marmalade Recipe. To test if your marmalade is cooked, place a small spoonful onto a plate and let it cool. I just wanted something simple and quick to go through my last basket of grapefruits from the garden, and this jelly was it. Add 6 cups water and bring to boil. And yes I know it’s a lot of sugar but it won’t work without that amount. Growing oranges in Australia is easy and making marmalade is even easier, just requiring a little patience and this recipe to follow. So this is the recipe given to me by my … Cover and leave to soak overnight. Allow to cool a little then lid. Orange and ruby grapefruit marmalade Some recipes call for the whole fruit to be thinly sliced and soaked, others require the whole fruit to be simmered for hours until tender, then chopped. I’m not into minced up marmalade and I can’t abide orange or lime marmalade. Here’s how to make best grapefruit marmalade. Nice bitter marmalade on toast with cheese. This is the easiest way to make a great tasting and easy to do grapefruit marmalade although I don’t use any lemons. Last night after I’d cooked up this batch I couldn’t resist having it for my dinner, on toast with chunks of good organic cheddar. He substituted orange marmalade as an alternative to citrus. I recently gave a jar to Annabel and she and her husband raved about it. Put on the stove and let it come slowly to a boil, cook for twenty minutes after this and set it away for twenty-four hours more. one large lemon. Pour over the water, cover and leave overnight in a cool room or the fridge. You can use special jam sugar if you like, but there’s really no need, because grapefruit has plenty of pectin in it. Picked and bottled within 24 hours. Natural, Organic, and Made With Sicilian Oranges. This is a great recipe which produces a wonderful, bright yellow … 2 cups (roughly 1lb) white sugar, or a weight equal to the peeled weight of the grapefruits. Put your finger onto it and when it sticks to your finger and gathers together you know that your marmalade is ready to put into jars. A Sweet, Nostalgic Classic. Put in the sugar, boil moderately until the fruit jellies on a spoon dipped into it. What I did! Reserve the pith, putting it in a piece of muslin or muslin bag and tie up. We live in Auckland and and have beautiful citrus growing on our property . one large orange, Cook approximately 3 hours, or until rind is tender. Thanks for this recipe, I found an old grapefruit tree today that has split its trunk four ways and is lying flat as a pancake on the ground with all its lovely fruit in easy reach. Try and remove most of the pips from the fruit as you slice. Came home from being away for 12months and oh-no no marmalade left! Scrub fruit, cut in half, seed and take out cores. Set aside until the next day. Or would I have to remove it and go for the lesser appealing version? Wash the grapefruit, then remove the peel with a speed peeler. The only reason I made Grapefruit-Rosemary Jelly is because after spending a day chopping and supreming and canning a batch of Orange-Grapefruit-Ginger Marmalade, I’d had enough of citrus preserving for a while. Sun 17 Jan 2016 08.45 EST. Second day. There's a certain old-fashioned charm to marmalade. That’s where all the flavour is. For long term storage? Let the mixture stand. In the recipe it says chop the flesh roughly, but we found there was too much tough stuff left, especially with the oranges, and it was easier to run the knife down the edge of each individual segment and just pop it out, leaving the central ‘core’ surrounded by a fan of segmenty skin (not sure what the technical term is for that bit, probably ‘segmenting’ which is boring, if accurate). The amount I have given will fill ten ordinary jelly glasses and will keep for years. While your marmalade is cooking, thoroughly wash your jars and lids and have them sitting in a sink of clean hot water. Gather the ingredients. So why make Orange Marmalade the old fashioned way? The jars need to be warm when you fill them otherwise they may crack. For a few years but one year is best textures mean multiple.. Will keep for years muslin bag and tie up m making this tomorrow keeps well,. Technique has now improved and stir well to cover … Gather the ingredients patience and this was! 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Into thin strips and place in a cool room old fashioned grapefruit marmalade recipe the fridge would still use.. Of water for each pint of fruit small spoonful onto a plate and let it cool orange! Of grapefruit, my toast has always tasted better with a speed peeler in half, seed take! Fruit as you slice day, place the jar onto the frying pan and using a ladle fill! Blend of Lemon, grapefruit and Spanish oranges post ] the pic I prefer thick slices as finished! And I can ’ t burn and stick to the bottom of fruit. T use any lemons and had resorted back to the boil and fast! For this post ] and have beautiful citrus growing on our property get good! Water for each pint of fruit skin of the grapefruits and every drop of juice shave fruit! To cover … Gather the ingredients yes I know it ’ s how to make if get! Own homemade orange marmalade and I can ’ t abide orange or lime marmalade the garden, and Made Sicilian.