Grapefruit Marmalade (Print Version)

# Ingredients:

→ For the Marmalade

01 - 500g (1 lb) grapefruit - prepared weight (about 2 medium-large grapefruit)
02 - 1 large lemon
03 - 6 cups (1.5 liters) water
04 - 8 cups (1.8 kg) sugar
05 - 1 teaspoon butter (optional, to reduce scum)

# Instructions:

01 - Choose glass jars with airtight, metal lids without rubber inserts. Wash thoroughly in hot soapy water or dishwasher. Preheat oven to 270°F (130°C) and place jars in the oven for 15-20 minutes to sterilize. Place a couple of small plates in the freezer for testing the set later.
02 - Wash the grapefruit and lemon thoroughly. Cut off the ends of each fruit to remove excess pith. Quarter the fruits lengthwise, then holding two quarters together, slice as thinly as possible and remove any seeds.
03 - Place all the sliced citrus in a large non-reactive bowl (glass, ceramic, or stainless steel). Add 6 cups of water, cover, and leave to stand overnight or up to 24 hours. This softens the peel and helps extract the pectin.
04 - Transfer the fruit and water to a very large, non-reactive saucepan. Bring to a boil over medium-high heat and cook rapidly for about 15 minutes or until the peel is tender, stirring occasionally with a wooden spoon.
05 - Stir in all the sugar until completely dissolved. Return to a rolling boil and continue cooking, stirring occasionally. When the aggressive bubbles subside to a gentler boil (about 10 minutes in), start testing for setting point.
06 - Do the 'wrinkle test' by spooning a little marmalade onto one of your cold plates. Let it cool for a minute, then push against it with your fingertip. If the surface wrinkles, it's ready. If not, continue boiling and test again after another minute. Alternatively, use a candy thermometer - it's ready when it reaches 220°F (104.5°C).
07 - Once setting point is reached, remove from heat. If there's any scum on top, add a teaspoon of butter and stir to dissolve it. Let the marmalade stand for about 10 minutes to allow the fruit pieces to distribute evenly.
08 - Carefully ladle the hot marmalade into your sterilized jars, filling them as full as possible. Wipe any spills from the rims and seal tightly. Be extremely careful as hot marmalade can cause serious burns - wear long sleeves and keep children away from the area.
09 - Allow the marmalade to cool completely. It will continue to thicken as it cools and may take 24-48 hours to set fully. This is a soft-set marmalade, not as firm as commercial varieties. Store in a cool, dark place for up to a year.

# Notes:

01 - This tangy, zesty grapefruit marmalade is perfect for breakfast toast or as a glaze for meats. It has a beautiful soft set that spreads easily.
02 - The recipe creates a balanced flavor profile with just the right mix of sweet, citrus tang, and hint of bitterness that defines a good marmalade.
03 - If after 48 hours your marmalade hasn't set properly, you can re-boil it with the juice of half a lemon to increase the pectin content.

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