A beautiful deep pink marmalade made with pink grapefruit, and perfect for breakfast. With its strong tart flavour it can also be useful in your baking such as in a swiss roll.I like to use it in individual frangipan tarts as it brings on a completely new flavour and is not so sweet.
It’s that time of the year when the shops and farm shops are selling Seville oranges ready for you to fill your store cupboard with jars of lovely marmalade. Apart from oranges, there are other citrus fruits that can be used to make delicious marmalades – lemons, limes, grapefruit, kumquats and pink grapefruit.The other day I was making a batch of orange marmalade and it was a cold wet day and I was in the mood to carry on making something else. so, I looked through the fridge and found some pink grapefruit and a lemon that needed using. I got my jars ready whilst the grapefruit were boiling away and looked in the cupboard to see what I could add to compliment the flavour.I came up with pomegranate molasses which I like to keep in the cupboard to add to spicy casseroles, roasted vegetables and salad dressings.
Pink Grapefruit and Pomegranate Marmalade
- 5 large pink grapefruit
- 1 lemon
- 2 kg granulated sugar
- 400 ml juice and water
- 2 tbsp pomegranate molasses
- Wash grapefruit and lemon and place in a large pan. Cover with water and bring to the boil.
- Simmer for about 1 hour until soft. Check water levels but only top up if its boiling dry.
- Drain the fruits well in a colander placed over a bowl to keep the juices. Make the juice up to 400ml with water as necessary and add to a large pan with the sugar.
- Break the fruits into large chunks removing the pips and pulse them in a food processor in 2 batches until finely or medium chopped according to taste. Add to the pan and stir really well to combine the ingredients.
- Put over a low heat until all the sugar has dissolved, stirring all the time. Bring the pan to the boil, turn down the heat slightly and stirring occasionally to prevent burning on the bottom of the pan, keep on a full simmer for about 20 minutes.
- Gradually bring the pan back to a rolling boil stirring occasionally and test for a set after 10 minutes, using a chilled saucer to test a sample teaspoonful. If it sets after a couple of minutes, then remove from the heat.The marmalade should reach setting point of 106℃.
- Add the pomegranate molasses and stir in well. Leave the marmalade to cool for 5 minutes. Remove any scum from the surface with a large metal spoon and stir well to distribute the peel.
- Pour the marmalade into clean, warm sterilised jars and cover with waxed discs then lid tightly. Leave the jars upright to set, and store in a cool place.