Tart, tangy, a little bit sour with a little bit sweet… and the texture’s just right, too. The grapefruit marmalade has fulfilled all requirements of its name! I’m just thrilled I didn’t spend my two hours of grapefruit-watching for nothing. Now I’ve got 6 and a half cans of the stuff… all of which should last for at least a year! Hurray, canning!
Once again, I’ll link to the recipe. I also used this canning guide along with this orange marmalade recipe to figure out all the preservation business.
My advice? Buy jar tongs (like these) because they look like they’d make life a lot simpler around all that boiling water. And expect plenty of cleanup time… by the time my jars were out and cooling, the entire kitchen was covered in sticky grapefruit. Oh, and instead of chopping up all of the steaming hot grapefruit by hand, I sliced it then gave it a few pulses in the blender. Way easier, especially since I didn’t want big chunks of peel floating around.
I still can’t believe I made something that tastes like real marmalade. That was fun.
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Oh my gosh, Sam!
I used to can a lot of things, too, but never marmalade.
Mostly peaches, peach jelly, tomatoes, salsa, apple butter (mmm… that was really good, think i still have some, but when I took the lid off, it “plopped”up onto the ceiling, leaving big round stains! I had to get out of the way quick because they were HOT and sort of flying around!) Once I did grape juice from our own grapes, and it ‘sparkled’ itself! That was kind of neat. You just washed whole grapes, put them in a jar with some sugar, then filled with boiling water and capped. You’re something else, Sam – and I thought Caitlin was the perfect housewife!
i like to make some Grapefruit tea at home, it taste really great~`.
i can munch a lot of grapefruit in a couple of minutes, that is really my favorite fruit ~”`