Skip to main content
logo
Food Advertising by

Grapefruit Marmalade ~ 柚子果酱



This is a very simple Grapefruit marmalade recipe.  It has a 'zingy' flavour, not too sweet and it's delicious with toasts, buns and in this case, I chose to spread it on my crackers.  This marmalade is full of fruit, flavourful but not overpowering.








Recipe for Grapefruit Marmalade  ~   柚子

Ingredients

  • 4 Grapefruits about 2.1/2 lbs
  • 2 cups water
  • 300 gm caster sugar
Method
  1. Put a few plates in the freezer to chill.
  2. Wash the grapefruits and put them in a large bowl.  Pour boiling water on them for a few seconds to get rid of the wax on the peel.  Then wipe them clean.
  3. Use a peeler to peel off the zest from the grapefruits, set aside.
  4. Cut the grapefruit into 8 wedges and remove the white pith from the grapefruit.   (Discard the white pith for it's bitter).  Remove the seeds and membranes from the grapefruit and place them into a cotton cloth bag. 
  5. Add water, zest and sugar into a heavy bottom pot and boil the mixture on medium heat.  Add in the bag of membranes and seeds to get the pectin.  Stir the mixture until the sugar has dissolved making sure that the bottom doesn't get burnt.  Let the mixture simmer under low heat for about 1 hour 15 mins.,  till it has reached the jelling point.
  6. Remove the bag and press out juice from it.  Discard.
  7. To test the marmalade, turn off the heat and put a small amount on a plate that has been chilled in the freezer and return it to the freezer.   Check it in a few minutes.  It should be slightly jelled and will wrinkle a bit when you slide your finger through it.   If it's still runny, continue to cook till it's jelled. 
  8. Ladle the marmalade into sterilised jars.   When they're cool, store them in the refrigerator.




Comments

  1. I love grapefruit and this marmalade looks so yummy! Nice colour too! Thanks for sharing the recipe, Cheah :)

    ReplyDelete
  2. I would love some for my rye crackers! Homemade jam is the best, Cheah.

    ReplyDelete
  3. Hi Soke Hah, this post reminds me that I have not made marmalade with grapefruit for sometime. Must get some to make it soon. Yours looks simple and good.

    ReplyDelete
  4. I like bitter taste of grapefruit :) I would have to try this jam!

    ReplyDelete
  5. Hi Cheah,
    I love grapefruit and I adore the aroma of this fruit.
    Homemade grapefruit marmalade must be so so amazing!
    I love to spread jam on crackers too. Yum, yum!
    I have nominated your blog for the Versatile Blogger award. Please refer to my post at http://my123favourites.blogspot.com/2015/07/stone-fruit-lemon-yogurt-cake.html
    mui

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.



Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Steamed Tofu ~ Beancurd

'Steamed Tofu' ~ Beancurd is always a hot favourite with my family whenever we eat out ...... nutritious and for easy digestion especially with oldies around.  For more information on  'Tofu'   read here.

Angel Food Cake ~ 天使蛋糕

  Angel Food Cake is a meringue based sponge cake with no butter, no oil and no baking powder or any rising agent.  It's aerated texture comes from the beaten egg whites.  This cake is soft, cloud-like, pillowy with a slight tinge of orange and is great to serve as dessert with some whipped cream, berries and in my case I chose grapes. Angel Food Cake ~~  天使蛋糕 Ingredients (A) 100 gm superfine flour  (plain flour also can be used) 90 gm caster sugar    (B)                                                         1.1/4 cups egg whites (approx. from 9 'L' eggs)  90 gm caster sugar  1/4 tsp salt 1.1/2 tsp cream of tartar OR 2.1/2 tsp lemon juice        1/2 tsp vanilla paste or 1 tsp vanilla essence (I used vanilla paste) Method Pour the egg whites into a clean mixing bowl.  (Egg whites should be at room temperature for them to inflate well).  Set aside for about 30 mins. Mix the flour with the caster sugar, sift thrice.  Set aside. Add lemon juice, salt and vanilla paste into t