Saturday, August 14, 2010
I went on a canning spree yesterday. I made four pounds of grapefruit marmalade, two pounds of blueberry lime jam, and one pint jar of earl grey infused figs to send to my cousin. I'll update about the blueberry jam later (it was DELICIOUS!), but right now here's the grapefruit marmalade recipe. I followed the recipe from Preserves by Catherine Atkinson, but below is what I changed and did differently.
2 lbs red grapefruit
5 cups of water
6 1/2 cups sugar
granulated pectin (the recipe doesn't call for it, but my marmalade was liquid
1. Remove grapefruit and lemon peels with a vegetable peeler and set aside. Juice both grapefruits and lemon into a large pan.
2. Cut up citrus peels into thin strips or however desired and add to pan with juice.
3. Add water and allow juice, peels, and water to simmer until the peels are very tender, about two hours.
4. Add sugar (and I added 3/4 of a packet of pectin) and bring to a hard boil for 10 minutes.
5. Turn off the heat and skim off the foam. Pour into pre-sterilized warm jars. Be careful.. it is REALLY hot!
6. Lid and process jars (if desired)
To process jars, bring a large pot of water (enough for 2" above the can) to boil and using a special jar lifter lower your cans into the water. The screw top should be tight, but fully tightened. The glass will expand during heating and may crack if the screw top is too tight. Process the jars for 5 minutes, then use the jar lifter to remove them and set them on towels and leave them alone for 12-24 hours. Any unsealed jars can be put in the fridge.