Grapefruit Marmalade
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- เผยแพร่เมื่อ 30 มิ.ย. 2024
- This marmalade is a delicious addition to your fruit spreads. Also a great topper for meats and addition to desserts. Yum!
Recipe from: www.davidlebovitz.com/pink-ru...
Ingredients:
4 medium pink grapefruits
5 cups water + extra
3 1/2 cups sugar
the juice of 1 lemon
Tools Needed: Knife, Funnel, Spatula, Ladle, Jar Lifter, Lid Lifter, Headspace tool, Candy thermometer or plate for "wrinkle test"
Fill Jar - 1/4 Inch Headspace
Yield Amounts: 6 Cups
Process Pint ½ Pint Jars for 5 Minutes
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Additional Resources:
National Center for Home Food Preservation - www.nchfp.uga.edu
Ball/Kerr Website - www.freshpreserving.com
Food Safety Hotline - 800-354-7319
Pick-Your-Own - www.pickyourown.org
Local University Extension Service
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thank you, I would love to try this marmalade.
Thank you 😊
You're welcome! Happy Canning!
Looks SO yummy!
It's very tasty! Ruby red grapefruits are readily available where I live so the price was good too!
Would anyone know how to make the quinine drink from grapefruit peels in the instant pot? On the stove you bowl the peels for 2-3 hrs. How does that convert to using an instant pot?
No idea if this method to make quinine works. Lots of recipes on the internet though. Good luck!
How long can this last in the fridge or as preserves?
Here is the answer from the National Center for Home Food Preservation:
"Opened home-canned jams and jellies should be kept in the refrigerator at 40°F or lower. “Regular” - or pectin-added, full-sugar - cooked jams and jellies are best stored for 1 month in the refrigerator after opening. They may last longer depending on the specific product and how it is used. The expected shelf life will be shortened by keeping the container frequently open and/or out at room temperature for long periods of time during use. At each use, you can spoon out the quantity of jam or jelly that you may require into a bowl, and replace the jar in the refrigerator quickly - this would ensure minimum exposure to sources of microbial contamination during use. Do examine the container regularly during storage for any signs of spoilage like molds, yeasts and off odors (including a fermented, “yeasty’,” or “alcohol” odor), once it is opened. Discard the entire contents of the container if these are detected.
Note: For safe eating practices, store your opened jar of jam or jelly in the refrigerator until consumed, and examine it frequently for signs of spoilage (like mold or yeast growth, or off-odors, including “fermented,” “alcohol” or “yeasty” odors). Discard the product immediately if any signs of spoilage are detected."
I have had opened jam/jellies in my refrigerator much longer than a month (probably too long) and the product is still fine. However, home-made jams/jellies don't have the preservatives in them like store bought items do and can spoil quicker as a result. But home canned tastes WAY better and doesn't last long either.
Here is the National Center for Home Food Preservation link for more information on storage if you are interested: nchfp.uga.edu/how/can_07/storing_jams.html
Let me know if you have any additional questions and good luck!
Stacey
Learning questions: Why’d you drain the first boiled water? Isn’t that most of the flavor and nutrients?
Great question. I don't have a scientifc good answer and this isn't a tested recipe so I'm going to give you an educated guess. The soaked water could have been a bit bitter as grapefruit slices still have the pith attached with the peel. The pith can be bitter which is difficult to mask even with adding sugar to the mixture.
However, you can use the soaking water if you want. Just measure out the appropriate amount, 5 cups, and add more water if it wasn't enough.
I hope this helps. Thank you so much for reaching out and Happy Canning!
How did you sterilize the funnel? How about the paper towel you're using to wipe the rims -- no way that can be sterile -- paper towels are not sterile and collect dust and more the moment you pull them out of the package. Is that ever a problem?
I suggest you put affiliate links to all of your tools in your video description. I would have liked to pick up that electric canning kettle but I have not been able to find it.
I just wash all the tools with hot soapy water or run through a dishwasher. Dust really isn't too much of a problem especially when dipping paper towel in water or vinegar. When cleaning the rim before adding a lid the purpose is to remove food or debris for a better seal. My grandmother just dipped her finger in hot water and ran it over the rim of the jar before adding the lid. But she had tougher fingers than I do!
The sterilization process occurs when you process jars in a water bath canner or pressure canner. However, the jars will often become sticky after removing from the canners and have cooled. This is because the food is heated up during the processing and may spill over between the lid and rim from the siphoning that occurs when the jars cool to seal the lids.
Good suggestion for the links. You can find the canner at a few other places online but this is the cheapest I've found to date. Prices do vary depending on the year and availability.
Here's a current link for the canner:
www.farmstore.com/product/ball-freshtec-waterbath-canner-multi-cooker-electric-21-qt/?gclid=CjwKCAjw6fyXBhBgEiwAhhiZsiM2Zp4qLd3IqKjLjCjK4mGpw1OY0zWOwUA-_z_eWxIn01Z0qVyQjRoCXAwQAvD_BwE
Thank you for reaching out and my apologies for not responding sooner, my dad recently passed away and I've been busy caring for my mother.
I do hope you have a wonderful canning season.
@@StaceyCanCan Thanks. My 90 year old father passed in April and I'm taking care of my mother, who just turned 89. It does not get any easier.
I've canned several seasons already, but I'm still wary of bacteria and lack confidence I'm doing things correctly.
For instance, if what I'm canning bubbles out of the jar, to me it's a throw away because the lid and rim are now compromised. Or I'd have to open and clean the jar, which will cool too quickly for it to properly seal.
Like I said, just a confidence issue. Few more years I'll get it right.
@@newunderthesun7353 It isn't uncommon for foods to bubble out of the jar, happens a lot when canning tuna for instance. Tuna is a very fatty food and when processing in a pressure canner the heat can make it bubble over. But, when the jars cool in the canner and on the counter the jars seal. That's the reason why it's good to clean the jars with warm soapy water after they have cooled for 12-24 hours. Cleaning the food debris off the jars will help the jars stay clean and mold free. Mold on the jars can compromise the seal at a later date.
I'm actually happy to hear you being cautious. Canning food is wonderful but caution is good.
Thank you for the feedback regarding your father and I'm sorry for your loss. 90 is a good long life but it still hurts and the loss is real. It's a lot to care for our parents and I really appreciate your honesty.
@@StaceyCanCan True on the high fat foods.
The electric kettle has doubled in price everywhere it is sold, or it is forever out of stock.
I settled on a steamer for my acids and I bought a small pressure canner for my proteins. The steamer is so much easier and faster. Being the skeptic that I am, I don't feel it is as thorough as the water bath, but I'll believe the science and not worry.
Thanks for your help.
@@newunderthesun7353 I went to the Oregon State University Food Science Workshop for us Master Food Preserver Volunteers in July and they talked at length regarding the safety of the Steamers and they really are fantastic! The science holds up. The one thing to remember is you CANNOT steam for over 45 minutes as the water runs out so make sure to check your manual the steamer came with. It should be printed clearly.
I believe those electric kettles have doubled. It really is unfortunate as they are very handy. I love mine.