Grapefruit Marmalade

May 10, 2010

Grapefruit Marmalade

Sara Jones, Tucson CSA

You can stew this marmalade with ginger or other spices to
give it a kick. Though it takes a while on the stovetop, actual
prep time is short.

2 grapefruit
1 cup sugar

Cut grapefruits into quarters and remove flesh from peels. Cut
peels into a medium dice. Place in a saucepan with enough
water to cover and bring to a boil. Drain and repeat once
more. Meanwhile, separate grapefruit flesh from membranes
as best as you can without spending too much time worrying
about it! Reserve all juice and combine with flesh. You want
one cup of this mixture. If you don’t have quite enough add
orange juice or water to make one cup. Bring liquid and one
cup sugar to a boil. Add grapefruit peels and any spices you
are using and reduce heat to low. Cook for about 45 minutes,
until liquid is syrupy and thick. Remove from heat and cool.
If desired, puree in a food processor or blender, or leave
chunky. Store in a glass container in the refrigerator for up to
a month.

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