Orange-Grapefruit Marmalade With Ginger Recipe - Cooking Index
Orange-Grapefruit Marmalade With Ginger Recipe - Cooking Index
Traditionally the citrus seeds and pith are enclosed in a nylon bag and boiled along with the juice/pulp. This releases the natural pectin that is stored in that part of the orange. For time and ease, we eliminated that step and used store-bought fruit pectin. It worked very well.
| 5 | Oranges | |
| 1 | Grapefruit | |
| 3 cups | 594g / 20oz | Sugar |
| 2 oz | 56g | Crystallized ginger - cut in strips |
| 1 | Box fruit pectin powder - (1 oz) |
Cut fruit in half, squeeze out juice and pulp, discard seeds. The volume of this should be approximately 4 cups. Remove zest, this should yield approximately 1/2 cup. Transfer juice, pulp and zest to a large glass bowl. Cover and refrigerate for 24 hours. This helps the peel to soften.
After soaking, put the citrus in a large stockpot. Add 6 cups of water, simmer for 1 1/2 hours. A sample of the peel should feel quite tender if rubbed between fingers. Add sugar and ginger. Bring to a boil, stirring constantly with a wooden spoon. Boil hard for 20 minutes until sugar is dissolved and mixture is thickened. If the mixture foams up, add a pat of butter and the froth will subside.
Test for jell-point: drop a small amount of hot marmalade on a chilled plate. Return to the freezer for 1 minute. If surface forms a skin, it has reached jelling point, if still syrupy, continue cooking and test again in 5 minutes.
Remove from heat, stir in pectin. Cool for 15 minutes, spoon into half-pint sterilized jars leaving 1/4-inch headspace and seal.
This recipe yields 1 pint.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1A18) - from the TV FOOD NETWORK
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