Pink Grapefruit Marmalade
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My first attempt at making marmalade late last year was not a resounding success. It was Seville orange marmalade and took hours to reach setting point. I had to hurry it along by chucking in a muslin bag filled with lemon rind. Also, it had boiled down so much it was more a thick caramel syrup than a marmalade. The pieces of rind were as long as spaghetti, so it wasn’t an easy spreader.
This time around I tried Nigella’s Pink-Grapefruit Marmalade from How to Be a Domestic Goddess. It seems too simple at first glance, but works brilliantly as the basis for the recipe, with just a few tweaks to the method.
Serves 22
- 2 grapefruit
- 1kg preserving sugar
- juice of 2 lemons
Boil two grapefruit for 2 hours, in enough water to cover them, until they’re soft. Then drain and slice thinly, chopping a bit (removing any large pips), before returning to the pan, along with 1kg preserving sugar, and the juice of 2 lemons.
After boiling for 15 minutes or so, test for setting point. The easy way to do this is to have a plate in the fridge. Place a teaspoon of the mixture on the plate, and leave for a minute. If the surface of the mixture creases when you push it, the marmalade is ready.
Pour into clean jars and seal. Another great addition to Christmas hampers. Give it a go!
‘Foolproof’ is a dangerous term, as all recipes require a certain degree of common sense and judgment. My husband points out that often these foolproof recipes are anything but, requiring a considerable level of culinary know-how. For instance, would everyone know what Nigella means by ‘boil until setting point is reached’? If you know the jam basics, though, this is a hit.
Tips: Nigella doesn’t tell you to skim the mixture as it boils. I would recommend doing this though, as the scum that rises to the surface can make the finished marmalade cloudy rather than clear.
It may well take longer than 15 minutes to reach setting point. Mine took 35 minutes. Be patient, and test it every 5 minutes or so.
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- A Guide to Marmalade Making | from Groupon's UK Blog - [...] if the idea of orange marmalade doesn’t entice you, do not fear – you could try lime, pink grapefruit ...
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I confess, I find using a jam thermometer far easier than testing for a set… I’m either too impatient and end up testing many times or end up getting very fed up indeed. Using the thermometer to get the boiling jam up to the required temperature is much easier and more reliable for me!
Hello, I know this is an older post but I’d love to make this marmalade and get a little clarification.
Where it says drain the grapefruits [chop, etc] and return to the pot – does that mean with the water you used to boil the grapefruits still in it, or return to an empty pot?
If it’s empty – there seems to be no liquid content in this recipe, I’m a bit concerned it’ll just burn!
Am I being stupid?!
Thanks for helping me
Hi, thanks for stopping by! You need to drain the grapefruit and chuck the water!