Juicy grapefruit, lemons, key limes, oranges, Meyer lemons, and kumquats are so versatile and enliven a multitude of dishes, from simple pound cake to marinades and salads, and everything in between.
When I ran across this recipe for grapefruit marmalade I had to make it. Immediately. The process was so simple – no zesting required – and I could see using it in so many ways. Slathered on toast, added to a salad dressing, or even as a glaze for meat or baked goods.
Essentially, you simmer two grapefruits, for what seems like ages, until they are soft; chop them finely and then simmer again with sugar until the set point is reached.
The result is a vivid, saffron-colored marmalade that’s bright and bursting with grapefruit flavor — the essence of winter, captured for your pleasure year-round.
Ruby Red Grapefruit Marmalade (adapted, barely, from Nigella Lawson’s How to be a Domestic Goddess)
makes 4 pints
2 large pink or red grapefruits
5 cups sugar
Place the grapefruit in a large pot with ample water, so they are bobbing about, and boil for 2 hours, until they’re soft. (You may have to top up the water here and there.) Drain and slice the grapefruits thinly, and roughly chop as well. Remove any large seeds.
Return everything to the pan, along with 5 cups of sugar and the juice of 2 lemons. Boil for a good 15 minutes or so (it may well take longer, be patient!) and then test to see if the setting point is reached. This is done by placing a teaspoon of the jam on a small plate and cooling it in the refrigerator. If the mixture thickens and creases when you press on it, it’s ready. If not, keep cooking and test again in a few minutes. When you are testing, take the marmalade off the heat so it doesn’t overcook. Also, skim the marmalade as you cook – this will keep the finished product from becoming cloudy. You can jar and process the marmalade at this point. If not, use within one month.