Make Pink Grapefruit Marmalade
Pink grapefruit marmalade takes three days to prepare because the pulp of the fruit must be cooked down slowly in order for the natural pectin to release. The result is marmalade with a light pink color and unexpected sweet taste. This recipe yields approximately 10 to 12 (8-oz.) jars of pink grapefruit marmalade.
Instructions
1. Cut three large grapefruit into medium size chunks, about 2 x2 inches in size, with the peel still on. Remove any seeds, then place the chunks in a food processor. Process until a fine pulp is achieved, adding a few tablespoons of water if the pulp becomes too dry.
2. Measure the pink grapefruit pulp and combine with an of water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10 to 15 minutes. Remove from the heat, place a lid on the pan and allow the mixture to stand overnight.
3. Measure the grapefruit and water mixture, and combine with an equal amount of fresh water again. Bring to a boil, reduce heat and simmer for 10 to 15 minutes. Remove from heat, cover and let the mixture stand overnight again. You should be left with around 6 cups of grapefruit mixture after this process.
4. Add 1 package of powdered pectin and 1 cup of finely chopped preserved ginger to the grapefruit. Stir well to combine and bring the mixture to a boil. Stir in 10 cups of granulated sugar, and then reduce the heat to a simmer. Cook for about 10 minutes.
5. Test for readiness by placing a spoonful of the pink grapefruit marmalade onto a cold plate. Place the plate in the refrigerator and wait 10 minutes. If the marmalade forms a skin, it is ready. If not, simmer for a few more minutes.
6. Pour into hot 8-ounce canning jars that have been pre-sterilized to about ¼-inch from the top. Wipe the rims with a clean cloth and then secure the lids in place.
7. Fill a large canning pot about halfway full with water and bring to a boil. Place the lidded jars of marmalade into the water, ensuring that they're covered at least 2 inches over the top. Add more water as needed, and then boil for 10 minutes.
8. Remove the jars with tongs and place on clean towels to seal. The tops of the jars will pop as they cool. Store any jars that do not seal in the refrigerator for up to 30 days. Store sealed jars in a cool, dry place for up to 1 year.
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