Blushing Grapefruit Marmalade Recipes

Steps:

• Cut fruit in half, squeeze out juice and pulp, discard seeds. The volume of this should be approximately 4 cups. Remove zest, this should yield approximately 1/2 cup. Transfer juice, pulp and zest to a large glass bowl. Cover and refrigerate for 24 hours. This helps the peel to soften.
• After soaking, put the citrus in a large stockpot. Add 6 cups of water, simmer for 1 1/2 hours. A sample of the peel should feel quite tender if rubbed between fingers. Add sugar and ginger. Bring to a boil, stirring constantly with a wooden spoon. Boil hard for 20 minutes until sugar is dissolved and mixture is thickened. If the mixture foams up, add a pat of butter and the froth will subside.
• Test for jell-point: drop a small amount of hot marmalade on a chilled plate. Return to the freezer for 1 minute. If surface forms a skin, it has reached jelling point, if still syrupy, continue cooking and test again in 5 minutes.
• Remove from heat, stir in pectin. Cool for 15 minutes, spoon into half-pint sterilized jars leaving 1/4-inch headspace and seal.
• ** Recipe Note: Traditionally the citrus seeds and pith are enclosed in a nylon bag and boiled along with the juice/pulp. This releases the natural pectin that is stored in that part of the orange. For time and ease, we eliminated that step and used store-bought fruit pectin. It worked very well.
• ***To sterilize the canning jars, wash the containers in hot, soapy water and rinse. Boil them in a large pot for 10 minutes. Keep the jars in hot water until ready to use to prevent the jars from cracking. Dry with paper towels before filling with marmalade. Once filled, put on lids and collar. Boil again for 10 minutes to seal the jars.

Steps:

• Scrub & rinse fruit, put it and the gingerroot into a large sauce-pan; cover & simmer for 2 hours (until soft).
• Remove pan from heat; leave grapefruit to cool overnight.
• Next day, halve the fruit, scoop the pulp and seeds into a strainer; set over a wide bowl, rub/press fruit through strainer into the pan below.
• Add back the cooking liquid and the sugar; heat gently until sugar dissolves.
• Bring to a boil and then boil for three minutes.
• Meanwhile---finely slice the peel (or process for a few seconds in food processor); stir peels into boiling syrup, continue until mixture reaches 200*F (for sea level).
• Remove pan from heat; skim foam, let stand for 5 minutes to stabilize fruit throughout.
• Spoon marmalade into hot jars, seal with two-part lids.
• Process in a boiling water-bath for 15 minutes (sea level).
• Label jars, store in a cool-dark place.
• NOTE: Just before spooning into jars, add a splash of rum. Yippee!

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.

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.

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.

Steps:

• Heat oven to 350°F
• Line 16 regular-size (21⁄2-in. diam) muffin cups with paper or foil liners.
• Stir flour, sugar, baking powder, baking soda and salt in a large bowl.
• Make a well in center; put oil, water, egg yolks, 3 Tbsp grapefruit juice and the grated peels in well.
• Whisk liquids to mix, then whisk with flour mixture just until blended and smooth.
• Beat egg whites in a medium bowl with mixer on high speed until frothy.
• Add remaining 1 tsp grapefruit juice; beat just until stiff peaks form when beaters are lifted.
• With a rubber spatula, stir 1⁄3 the beaten egg whites into the cupcake batter, then gently fold in remaining whites just until blended.
• Spoon 1⁄4 cup into each lined cup.
• Bake 15 to 18 minutes until tops are browned and a pick inserted near centers comes out clean.
• Cool in pan on a wire rack 5 minutes before removing to rack to cool completely.
• Beat ingredients (except grapefruit segments) in a medium bowl with mixer on low speed just to blend.
• On high speed, beat until smooth and fluffy.
• Finely chop 1 grapefruit segment and stir into frosting.
• Spread on cupcakes.
• Just before serving: Drain remaining grapefruit segments well and place on cupcakes; garnish with mint.
• NOTE: Can be made through Step 5 up to 3 days ahead.
• Refrigerate airtight.
• Section grapefruit up to 1 day before using; refrigerate covered.