When life gives you an excess of citrus fruit, make marmalade.
This recipe makes about a cup.
- 4 organic grapefruits (we used ruby red)
- 2 cups of h2o
- 1 cup of organic cane sugar
- a dash of nutmeg
- a dash of fresh cracked black pepper
1. Take two grapefruits, trim top and bottom. Cut the peel away from the pith and flesh. Set aside. Supreme all the grapefruits. To supreme a grapefruit, trim top and bottom of fruit. Set cut side up and slice length wise between flesh and rind, following fruits contour remove peel and pith. Hold the fruit over a sauce pot to catch juice, slice length wise between one segment and the membrane until you reach the center of the fruit. Make a similar slice on the other side of the segment. Use blade to remove segment, and repeat for remaining segments. Once all segments are removed, squeeze juice from membrane into pot and discard. Ta-da! (“to supreme” a fruit is a fancy way of saying segmenting sans membrane.)
2. Cut the reserved grapefruit peel into small dice. Add all ingredients to pot and bring to a boil.
Reduce to a simmer over low to medium low heat until it reaches 222*F/105.5*C. This should take around 45 minutes. Stir occasionally throughout cooking process. When goal temperature is attained, remove from heat.
3. Plate Test. (Yes, this is a real thing. M did not believe L but it is.) This test is used for all jellies, jams, preserves, and marmalades. Place a plate in the freezer until chilled (probably do this right after you set your pot at a simmer). Remove plate from freezer, place a small spoonful of the marmalade on the plate and run a finger through it. If the mixture remains separated and does not run, you are done! If it does, go back to start. Joking! Return to heat and repeat test after mixture has thickened more.
4. Move to a jar or container and refrigerate. Now spread it on something and enjoy!
We spread it on our gluten free waffles with crunchy peanut butter.