And a happy new year!
23-Dec-05. I decided to try my hand at making grapefruit marmalade, and if I must say so myself, it turned out quite well!
It happened late this year, but the grapefruits, oranges, and tangerines have finally ripened. The tangerines and oranges get snapped up quickly by my neighbors, but there are so many grapefruits that most of them eventually go to waste. Aside from eating them fresh, I really haven't known what else to do with them, so I looked around for ideas. Surprisingly, there aren't a lot of grapefruit recipes out there, although I have seen a few for broiled grapefruit that sound intriguing.
Eventually I found a few recipes for grapefruit marmalade which, on further inspection, turned out to be essentially the recipe provided with packages of Ball® pectin. I had watched my mother make homemade jams and jellies, and if she could do it—
The process can seem a bit arcane. There is, after all, the ritual of sterilizing the jars and lids, the treatment with the aforementioned pectin, and then submerging of the finished product in a vat of boiling water to "process" it.
By far the most tedious process was stripping the bitter white stuff from the peel and then cutting the outer rind into those tiny little strips of peel you see floating in jars of marmalade. The recipe I was following made it more difficult than it needed to be, and by the second batch, I had vastly improved the efficiency of the process.
The highlights are shown below. Even more pictures are available in the slideshow (sidebar).
Using a flat knife to cut off the white stuff. No, I didn't cut myself!
Pile of peels
Shredding the rind with a thousand cuts
Shredded rind for one batch of marmalade