Ingrédients pour Tart Pink Grapefruit Marmalade
- Pink Grapefruit
- 1 1/2 cups granulated sugar (or 2 cups for a sweeter marmalade)
- Orgeat Syrup
- Dry Pectin
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tart Pink Grapefruit Marmalade? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Tart Pink Grapefruit Marmalade
- Using a sharp knife, peel 4 large pink grapefruits, removing all the outer skin.
- Carefully slice away the bitter white pith from the grapefruit peels, leaving only a thin layer of the colored peel. Discard the pith.
- Finely slice the grapefruit peels into thin strips (about 1/8 inch thick) and place them in a medium-sized bowl.
- Cut the grapefruit segments from the membranes, removing all seeds. Add the segments and any accumulated juice to the bowl with the peels.
- Add 1 1/2 cups granulated sugar to the bowl. Stir to combine.
- Cover the bowl and refrigerate for at least 24 hours to allow the peels to soften.
- After 24 hours, stir in 1/4 cup orgeat syrup and 1 tablespoon liquid pectin.
- Transfer the mixture to a large, heavy-bottomed saucepan or a bread pan fitted with a kneading paddle (if using a bread machine).
- (If using a stovetop): Bring the mixture to a rolling boil over medium-high heat, stirring frequently. Boil for 10-15 minutes, or until the marmalade reaches setting point (the mixture wrinkles slightly when a small amount is dropped onto a cold plate).
- (If using a bread machine): Select the jam cycle and start. Scrape down the sides of the pan at 5 and 10 minutes into the cycle.
- Once the marmalade has reached setting point (or the bread machine cycle is complete), carefully ladle the hot marmalade into sterilized jars, leaving 1/4-inch headspace.
- Wipe the jar rims clean, seal with lids and rings, and process in a boiling water bath for 10 minutes.
- Remove from the water bath and let cool completely. You should hear a 'pop' sound as the jars seal.
- Once cool, check for a good seal. Store in a cool, dark place for up to 6 months. Refrigerate after opening.
- For a sweeter marmalade, increase the sugar to 2 cups and the orgeat to 1/3 cup.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
459g
Fat
0g
Carbs
48g
