Marmalade-Grapefruit, Orange & Lemon

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marmalade in pot marmalade in jar

Marmalade-Grapefruit, Orange and Lemon

Fills about 6-8 small sized jars

I do love marmalade.  It’s probably among my most favorite of the jam type of offerings.  I guess I like it because it’s not too sweet and can have a little bite to it. I certainly do like the homemade variety more than the generic store bought one.  There are many ways to make it; however, for my taste I like this recipe the best.  Because of the grapefruit, this marmalade has a little “chew” to it—if you get my drift.  Don’t forget that it’s always nice to make some extra for a hostess gift.  There’s nothing like a homemade product, I think, to give as a little thank you to someone who cares enough to have you over to theirs. For myself, I particularly enjoy it in the mornings on a toasted English muffin that has peanut butter on it; for desert, I really like it mixed in with some Greek style yogurt.

Ingredients:

1 Ruby Grapefruit

1 Lemon

1 Orange

Directions:

  1. Cut the unpeeled fruit in smaller pieces, deseed if necessary, and put in a blender or osterizer to finish the chopping process.  Don’t over chop because you do want some peels to remain.
  2. For every cup of chopped fruit, use 1 cup of water.  So if you have 5 cups of chopped fruit, which is about what these three will yield, you will use 15 cups of water.
  3. Put chopped fruit and water in a large pot and let soak for 12 hours.  I sometimes also add 2 or 3 chopped caramelized ginger.
  4. Bring the mixture to a boil after the 12 hours and boil (low to medium roll) for 20 minutes.
  5. Then let sit for another 12 hours.  (You can cheat a bit here—but at least 8 hours)
  6. After the 2nd sitting, add 3/4 cup of sugar for every cupful of fruit.  So, if you have 3 cups of chopped fruit, you would add 3 3/4 cups of sugar.
  7. Slow boil until mixture forms a jelly like substance.  I take a bit out and put it in the freezer for 5 minutes and see if when it’s cool, it’s the way I like it.  Usually this slow boil takes about 35 to 40 minutes.
  8. Put in sterilized jars and top with paraffin.  Don’t forget to put a bit aside in the frig for you to enjoy.
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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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