Grapefruit marmalade
Ingredients
2 large, thick-skinned grapefruits
1 large, thick-skinned lemon
2 cups water
4 cups granulated sugar
Method
Peel grapefruit and lemon using a *Wusthof Grand Prix II 12cm Utility Knife; cut away inner white pith, leaving rind. Cut rind into slivers and reserve pith for later use. Chop fruit coarsely, reserving juice.
In a large stockpot over medium high heat, simmer rind, chopped fruit, reserved juice, and water, uncovered for 10 minutes. Pour into a large heatproof glass bowl, cover and let stand in a cool place overnight.
The next day, wash the jars in hot soapy water and rinse. Place on a rack in the sink and pour boiling water in and over each one. Drain them. Keep the jars hot by transferring them to a cookie tray and placing it in a 200-degree F oven. Prepare the lids by placing them in a saucepan of gently boiling water.
Return grapefruit mixture to stockpot. Add sugar and set over moderate heat. Bring to a rapid boil stirring constantly for 5 minutes. Place reserved pith into a muslin bag tied at the top. Add pith to stockpot and return to a full rolling boil. Boil hard for 1 minute. Test for setting point by pouring a teaspoon of marmalade on a cold saucer and placing in a freezer for 1 minute. Remove saucer from freezer, if marmalade wrinkles when pushed with a finger, setting point has been reached. Retest every 3 minutes until setting point is reached.
Once setting point has been reached, remove muslin bag containing pith, and discard. Remove marmalade from the heat and skim off any foam using a metal spoon. Ladle the marmalade into a liquid measuring cup and fill jars immediately to within ½ cm of the tops. Wipe jar rims and threads with a clean, damp cloth. Remove lids from boiling water using tongs and place them on a paper towel and wipe dry. Place lids on the jars and screw on tightly. Invert jars for 5 minutes, then turn upright. Check the seals after one hour to make sure they are curving down. Keep refrigerated once cool.
*Wusthof Grand Prix II 12cm Utility Knife. RRP $105.00.
