Ingredients for Grapefruit And Grenadine Marmalade
- Grapefruits
- Fresh Lemon Juice
- 6 cups water
- 4 cups granulated sugar
- Fresh Ginger
- 1/2 cup grenadine syrup
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How to Make Grapefruit And Grenadine Marmalade
- Using a vegetable peeler, remove the peel from 2 grapefruits in long strips.
- Cut the peel into fine julienne strips (about 1/8 inch wide).
- Add the grapefruit peel to a large pot of boiling water and cook for 5 minutes.
- Drain the peel, rinse under cold water, and drain again.
- Peel the remaining grapefruits, removing all the white pith.
- Using a small sharp knife, carefully cut between the membranes of the grapefruits to release the segments. Work over a large bowl to catch the juice.
- Combine the grapefruit segments and juice in a large bowl.
- Stir in the lemon juice.
- In a heavy-bottomed, medium saucepan, combine the grapefruit mixture and 6 cups of water.
- Bring the mixture to a boil and boil for 30 minutes.
- Add the 4 cups of sugar and the prepared grapefruit peel to the saucepan. Stir until the sugar is completely dissolved.
- Continue boiling for approximately 30 minutes, stirring frequently to prevent sticking. Reduce heat as needed.
- **Wrinkle Test:** To check for doneness, drop 1 tablespoon of marmalade onto a chilled saucer and place it in the freezer.
- After 2 minutes, remove from freezer and gently push the marmalade. If it wrinkles, it's ready. If not, continue boiling and retest every 5 minutes.
- Remove from heat and stir in 1/2 cup of grenadine syrup.
- Carefully ladle the hot marmalade into hot, sterilized jars, leaving about 1/4 inch headspace.
- Wipe the rims of the jars clean.
- Seal the jars tightly.
- Allow the jars to cool completely to room temperature. Once cooled, refrigerate for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
831g
Fat
0g
Carbs
78g
