Ingrédients pour Pink Grapefruit Marmalade
- Grapefruits
- Sugar
- Brown Sugar
- Lemons, Juice Of
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Comment préparer Pink Grapefruit Marmalade
- Wash and thoroughly scrub 1.5 kg (approximately 3 large) pink grapefruits.
- Using a sharp knife, carefully remove the zest from the grapefruits, avoiding the white pith as much as possible. Finely slice the zest into thin strips.
- Cut the grapefruit flesh into roughly 1cm thick slices, removing any large seeds.
- Combine the grapefruit zest, flesh, 1.75 kg granulated sugar, and juice of 1 ½ lemons in a large, heavy-bottomed saucepan.
- Stir gently to combine and let the mixture sit for at least 4 hours, or preferably overnight, to allow the sugar to dissolve and extract juices from the fruit.
- Bring the mixture to a boil over medium heat, stirring frequently to prevent burning.
- Once boiling, reduce the heat to a gentle simmer, and cook for approximately 150-180 minutes, or until the marmalade sets (the wrinkle test: place a small amount on a cold plate. If it wrinkles when pushed, it's ready). Skim off any foam that rises to the surface.
- Sterilize your jars and lids beforehand. Carefully ladle the hot marmalade into the prepared jars, leaving a small headspace.
- Wipe the rims of the jars clean, seal with lids and rings, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude; consult a canning guide for specifics).
- Remove jars from the water bath and let them cool completely. You should hear a satisfying 'pop' as the jars seal.
- Once cooled, check the seals. Store sealed jars in a cool, dark place. Enjoy your homemade marmalade!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
394g
Fat
0g
Carbs
34g
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