Another jam that I just had to try was the Grapefruit Cranberry Marmalade submitted by KitchenSimplicity. It is a beautiful and festive jam that I thought would make a great gift for the Holidays. I decided to add it to my jam repertoire. My supply of jams seems to be ever growing so I need to start giving some away.
Makes approx: 5 cups (my revised version makes about 8 1/2 cups)
- 4 large grapefruit (about 4 pounds)
- 1.5 cups water
- 2.5 cups cranberries
- 3 cups sugar
Slice off a piece of both the top and bottom of each grapefruit until the fruit is visible. Place on a cutting board. Starting at the top and following the curve of the fruit, cut away the remaining pith until only the flesh and membrane are left. Holding the fruit on it’s side, slide a pairing knife between one section of fruit and the membrane that is holding it there, loosening it’s hold. Cut alongside the opposite side of the fruit to loosen it from the membrane on the opposite side. Continue all the way along the grapefruit.
All I did was cut the grapefruit in half and use a paring knife to remove the fruit section by section. I had already removed the rind so after I removed the fruit, I just chunked the pith and membrane.
It was at this point that I realized I didn't like the flavor so I mixed together a can of crushed pineapple, a couple of cups of water, another cup of cranberries and about a cup and a half of sugar and cooked it until the cranberries were soft. Then, I added this mixture to the rest of the batch and cooked it until it thickened a bit.
Remove from heat and allow to cool 10 min. If you don't want to can this marmalade for shelf storage, just pour into jars or plastic containers and allow to cool for another 20 min before putting on lids. Let sit on counter until room temperature. Store in the fridge or freezer. It will keep for 3 weeks in the fridge or 6 months in the freezer.
I decided to can this marmalade for shelf storage so I placed it in sterilized jars and processed the jars in the water bath for 15 minutes. For detailed instructions on water-bath canning, please refer to the instructions on the National Center for Home Preservation
Here is the marmalade ready to be given as a festive gift. You might want to save some for yourself to go with all that wonderful bread you've been making. I know I am.
Here are some of the references I use in my canning adventures. You might enjoy them as well: