This is what we woke up to this morning...it's March and we had snow! Truly amazing...I'll take it as a sign and buy lottery tickets today!
Did you know if, while peeling a grapefruit, you accidentally shoot a drop of juice into your eye you could go blind? Or that you can use grapefruit juice to remove grease from your garage floor? Kidding...as if...but for a second there, didn't you think, in the back of your mind, that grapefruit juice, with it's sour, almost acrid taste could have done that?!? The grapefruit is the ugly step-sister to the orange, let's face it, when you eat something only because you're dieting, it's not going to be at the top of your hit parade. And so it is with me...although I do love to eat grapefruit sliced, sprinkled with brown sugar and baked until the sugar is bubbly...at night while watching TV. Yes, that's how I roll.
Due to a two-hour window that is needed between taking meds and eating grapefruit, I had to give up eating it at night...I suppose I could eat it it for breakfast, but I already have enough acid in the morning as the mister is just this side of Attila the Hun at the break of dawn!
Ruby Red Star Grapefruit is what I used and it's the reason for the beautiful orange-red color...but the flavor, not the color, is the star...it's dang good...definitely sweet with the lingering taste of grapefruit. I wouldn't have known that I could even make grapefruit marmalade had it not been for the article by Melissa Kronenthal in the Seattle Times Pacific Magazine this past week. Melissa posted a recipe for Marmellata de Mandarino (Mandarin orange marmalade), and her beautiful description of a sweet marmalade, without the bitter rind, spoke to me! Plus, her super simple recipe said it would work with grapefruit, blood oranges and even Meyer lemons! Think how great a lemon marmalade would be between the layers of a cake or on grilled chicken or in a salad dressing!
Don't let the directions fool you into thinking this is a long process...it's not. You peel the fruit, cook it for 35 minutes and you're done. You're only 35 minutes away from a taste of Florida sunshine, even if you don't live in Florida.
Grapefruit Marmalade - Inspired by Melissa Kronenthal, Seattle Times Pacific Magazine
5 to 6 medium grapefruit
2 1/2 to 3 cups sugar
juice from 1 lemon
Wash and dry two of the grapefruits and zest them, carefully avoiding the white pith underneath. You should have about one tablespoon of zest, packed tightly. Peel all of the fruit. I found this works best if you use a knife and cut the peel and pith off. You want to make sure there is no white pith remaining on the fruit. Since grapefruit is sectioned, using your knife, remove the sections one by one, leaving the skin that's in between the sections. Also, remove any seeds. Do this over a large bowl so you can catch the juice. You should have about 3 cups worth of fruit and juice. I followed Melissa's advice and put the juice and pulp into a food processor and I pulsed it a few times until it was chunky. Next time I'll just put it all into the pan and skip the processor part - as I would have liked a few more chunks in my marmalade - but I'll leave it up to you as to what you like. If you want it more smooth, put it in the processor and pulse until it's the consistency you like. If you want more chunks, put it right into a large pot; you can break up the larger pieces with a wooden spoon. Stir in 2 1/2 cups of the sugar, the zest and lemon juice into a heavy saucepan. Bring to a boil over medium-high heat, then reduce the heat so it continues to boil gently. Remove any seeds that float to the surface. Allow the mixture to cook, stirring occasionally, until it sets, about 35 to 40 minutes.
To test the set, place a saucer in the freezer for a couple of minutes, then drizzle a teaspoon of hot jam on it. Allow to cool, then run your finger through it. If it holds the trough, it's set. Also taste for sweetness at this point; if you think it could use more, add the remaining 1/2 cup of sugar and cook another minute or two. Pour into hot, sterilized jars, seal tightly and process according to your preferred canning method. Or simply keep in a closed container in the fridge for up to a month. Makes 4 half-pints.
