Top | Jamsa, Salsas, Sauces, Condiments
Grapefruit Honey Vanilla Marmalade
(recipe, Katie Hickey)
This is a great marmalade method and yields a beautiful, slightly bitter jam. I loved it.
- 3 medium to large organic grapefruit (mine were just under 2 lbs)
- Juice of 1 lemon
- About 3.5 cups sugar (enough to equal the volume of fruit, once measured, less the amount of honey added)
- ½ cup honey
- Pinch of salt
- 2 vanilla beans
- 1. Day One: Scrub grapefruit well. Cut into quarters and cut out the inner membranes and seeds, transferring membranes and seeds to a muslin or cheesecloth bag. Split each quarter into smaller halves or thirds and slice to yield small triangles of fruit plus rind. Transfer fruit to a large container with as much juice as possible. Once all the fruit is measured, add an equal volume of water. Submerge the seeds/membrane bags under the fruit, add the juice of 1 lemon, cover and refrigerate overnight.
- 2. Day 2: Prepare the jars by placing in 225 degree oven for at least 20 minutes. Place lids and rings into a heatproof bowl to be ready for boiling water pour over (closer to canning time).
- 3. Tip the fruit mixture with the muslin bag into large pot and bring to a boil. Reduce heat to a simmer and simmer until rinds are transluscent and tender, anywhere from 20-40 minutes. Put a small plate into the freezer.
- 4. Add sugar, honey, salt and vanilla seeds and beans to the pot and bring up to a strong boil. Reduce to a gentle boil and cook, stirring to keep from sticking on the bottom, until the jelling point is reached, 220 degrees on an instant read thermometer or until the wrinkle test passes on the frozen plate.
- 5. Pour hot jam into the prepared jars, leaving ¼ inch headspace. Push vanilla beans into the jars for prettiness. Wipe the rims with a clean damp cloth or paper towl, place the lids and secure the rings to just finger-tip tightness. Add to water and bring to a rolling boil. Process in boiling water bath for 15 minutes. Remove and let set at room temperature for 12-24 hours.