so the first marmalade i made was blood orange based on this recipe from design sponge. it came out a lovely deep red .... it was a lot of work and i think i over cooked it. so much prep work! ... segmenting the oranges, making sure none of the white pith remained in ....
but then i read about boiling the fruit - it removes the bitterness - and the beauty is once they have been boiled - toss the orange etc in the food processor - yep the whole (mushy) thing!
OK on to the recipe!
easy grapefruit marmalade
5-6 Medium grapefruit (i used organic ruby red)
1 Medium lemon
10 Cups sugar, approximately
1. Slice the grapefruit and lemon in half (along equator) and remove any seeds - you won't get them all but no worries you can scoop out any stray seeds later. place in a deep pot and bring to boil, simmer, covered, for about 45 min. or until rind is soft. many suggest leaving them overnight - i have done this as well using them right away - i can't tell the difference
2. Toss the boiled citrus in the food processor until its a nice even pulp
3. Measure fruit mixture; allow 1-cup sugar to each cup of fruit mixture.
4. Return fruit mixture to your pot - i use my le creuset (dutch oven), add sugar, stir over heat, without boiling, until sugar is dissolved. Bring to boil, boil, uncovered for about 15 min. or until marmalade jells when tested.
5. Pour into hot sterilized jars; seal.
Yields: About 10 cups
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