Fruits of Joy
It all started with the receiving of a box grapefruit with one lemon as a gift... It was a surprise... full of the sense of friendship and goodwill that pervades the beginning of a new year. Then a fellow blogger, Katy Elliott, tweeted about the Grapefruit and Meyer Lemon Marmalade she had previously made, and I knew this was how the generous gift would be used.
We did this on a Saturday afternoon, I say we, because Naomi was by my side the whole time helping… she has figured out how to push the kitchen table chairs around to get up to the counters… a whole new world has opened up to her. Now that she is 18-months old, I am constantly being surprised by all she accomplishes independently when she sets her mind on something.
And while the jars were in the water bath, Naomi and I made a little snack of the extra marmalade… it was a wonderful afternoon in the kitchen.
Adapted from June Taylor via Katy Elliott
Grapefruit and Meyer Lemon Marmalade 5 pounds grapefruit, rinsed (I used 7 grapefruits) 5 Meyer lemons or small regular lemons, rinsed (I used Meyer lemons and one homegrown lemon) 1/2 cup lemon juice (from 2 to 3 additional lemons) 2 1/2 pounds sugar (equals ±5 cups) 3/4 inch grated fresh ginger (I used a microplaner)
Remove the grapefruit skin with a vegetable peeler. Cut the peel into 1/8-inch slivers; stop when you have 3/4 cup. Discard the rest. Slice off the ends of the grapefruit and the remaining grapefruit peel and pith. (I cut in half and cut off all the peel, then used a knife to cut along the membrane and the segments practically fell out) Remove grapefruit segments, reserving membrane. Stop when you have 5 cups of segments.
Cut the ends off the Meyer lemons, deep enough so you can see the flesh. Leaving the peel on, remove the segments of lemon and reserve the membrane. Cut the segments crosswise into 1/4-inch pieces. (I cut the peel off similar to how I did it with the grapefruit as I am sensitive to bitter flavors and was afraid of having too much pith from the rind in my marmalade)Put membranes from the grapefruit and Meyer lemons in a jelly bag (I had to look this up. Means: wrap membranes in cheesecloth) and tie closed.
In a wide and deep pot, combine the grapefruit segments, grapefruit peel, lemon pieces and jelly bag. Add lemon juice and 2 1/2 cups water. Simmer until the grapefruit peel is tender, 25 to 30 minutes. Let cool.
Working over a bowl in your sink, squeeze the liquid from the jelly bag; keep squeezing and wringing it out until you extract 1/3 to 1/2 cup of pectin. Add pectin, grated fresh ginger and sugar to the pot. Place over high heat and boil, stirring now and then, until marmalade is between 222 and 225 degrees and passes the plate test. (Spoon a little onto a plate and put in the fridge for 3 minutes. If it thickens like jam, it is done.)
(I used a canner and did a boiling water bath, here is a helpful site that breaks it down in easy to understand steps.) (instructions for using the oven to sterilize your jars) Preheat the oven to 225 degrees. Meanwhile, put 6 sterilized 8-ounce canning jars and lids on a baking sheet and place in the oven. When jam is done, remove jars from the oven. Ladle jam into the jars, filling them as high as possible. Wipe the rims. Fasten the lid tightly. Let cool. If you don’t get a vacuum seal, refrigerate the jam. Makes 6 8-ounce jars of marmalade.
Bit of homemade goodness to savor at home and to give as gifts...
Have a wonderful weekend, Liz
P.S. The giveaway continues, so please keep commenting on any post you like… they will all be entered… subscribe to the blog and subscribe to my monthly newsletter… and share and tweet as much as you want… I will announce the winners next week Friday {2/8/2013}. If you would like to include or update your blog roll with my new URL it is http://www.elizabethfloyd.com