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 Marmalade from Grapefruit Zest Recipe
Of course, the taste and color... But I've never eaten marmalade tastier than this! Amber, sunny color, amazing taste, with a slight spicy bitterness, it is able to make even a cloudy day brighter.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Morning Breakfast Dishes, Special Food Dishes
Cuisine Polish Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Morning Breakfast Dishes, Special Food Dishes
Cuisine Polish Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Perhaps this recipe would never have been born if it weren't for chance. A year and a half ago, while preparing candied fruits from orange and lemon zest in a quick way in sugar syrup, I decided to check the grapefruit zest. In parallel, I was busy with apples, and a glass of apple juice with cinnamon was at hand. Based on it, I decided to try to cook candied fruits. The result with grapefruits stunned me so much that all attention later switched to them. Amazing color, taste, aroma! Everything was great! Only the bitterness, which was still very noticeable, confused me a little. On the third preparation, I decided on the following experiment... As a result, this recipe was born, according to which for a year and a half, very often, I have been preparing candied fruit marmalade. Today I want to share with you a recipe. To begin with, carefully cut into four to six pieces, remove the zest from the grapefruit. It will be much easier and more convenient to work with neat and large slices of zest.
    Perhaps this recipe would never have been born if it weren't for chance. A year and a half ago, while preparing candied fruits from orange and lemon zest in a quick way in sugar syrup, I decided to check the grapefruit zest. In parallel, I was busy with apples, and a glass of apple juice with cinnamon was at hand. Based on it, I decided to try to cook candied fruits. The result with grapefruits stunned me so much that all attention later switched to them. Amazing color, taste, aroma! Everything was great! Only the bitterness, which was still very noticeable, confused me a little. On the third preparation, I decided on the following experiment... As a result, this recipe was born, according to which for a year and a half, very often, I have been preparing candied fruit marmalade. Today I want to share with you a recipe. To begin with, carefully cut into four to six pieces, remove the zest from the grapefruit. It will be much easier and more convenient to work with neat and large slices of zest.
  2. Grate the glossy part of the peel on a fine grater. At the edges, you can just leave, within 3-5 mm. It will not add much bitterness, but it will allow the peel to be more resistant to further mechanical action. (It is this stage that will give us the opportunity to get rid of bitterness as much as possible later. In addition, by removing the gloss, the structure of candied fruits becomes almost uniform, without a hard skin. As a result, candied fruits turn out very similar to marmalade)
    Grate the glossy part of the peel on a fine grater. At the edges, you can just leave, within 3-5 mm. It will not add much bitterness, but it will allow the peel to be more resistant to further mechanical action. (It is this stage that will give us the opportunity to get rid of bitterness as much as possible later. In addition, by removing the gloss, the structure of candied fruits becomes almost uniform, without a hard skin. As a result, candied fruits turn out very similar to marmalade)
  3. Pour water into a saucepan, about 2 liters, add half a teaspoon of salt, put the zest and put it on the stove. Boil. Let it simmer for ten minutes on low heat. (I usually cook candied fruits in slightly larger proportions.)
    Pour water into a saucepan, about 2 liters, add half a teaspoon of salt, put the zest and put it on the stove. Boil. Let it simmer for ten minutes on low heat. (I usually cook candied fruits in slightly larger proportions.)
  4. Drain the boiling water through a colander. Rinse the zest with cold water (you can drain and cool). Squeeze it slightly. Fill the pan with cold water again, add salt and boil the zest a second time. Repeat this procedure with cooking, washing, light pressing a total of three, maximum four times. We do all this to remove the bitterness.
    Drain the boiling water through a colander. Rinse the zest with cold water (you can drain and cool). Squeeze it slightly. Fill the pan with cold water again, add salt and boil the zest a second time. Repeat this procedure with cooking, washing, light pressing a total of three, maximum four times. We do all this to remove the bitterness.
  5. Very carefully, trying to maintain integrity (but carefully, this is important!) squeeze out the lemon zest. Lightly clean the remaining fibers with a spoon. You can slightly smooth out and smooth out the pulp.
    Very carefully, trying to maintain integrity (but carefully, this is important!) squeeze out the lemon zest. Lightly clean the remaining fibers with a spoon. You can slightly smooth out and smooth out the pulp.
  6. Cut off the now unnecessary gloss on the sides, and cut the zest into strips. I usually cut it off by about half a centimeter.
    Cut off the now unnecessary gloss on the sides, and cut the zest into strips. I usually cut it off by about half a centimeter.
  7. In a small saucepan, pour 1 cup of apple juice, pour 2 cups of sugar and put on the stove.
    In a small saucepan, pour 1 cup of apple juice, pour 2 cups of sugar and put on the stove.
  8. Bring to a boil, remove the foam (if it appears) and put the chopped zest. Do not try to contain as much zest as possible. It should be quite freely in the syrup before boiling. Usually this amount of syrup may well be limited to the zest of one and a half or even one grapefruit. The quality of marmalade will only benefit from this. Ten minutes after boiling, add citric acid and cinnamon to taste. Cook like jam until the syrup thickens and characteristic bubbles appear.
    Bring to a boil, remove the foam (if it appears) and put the chopped zest. Do not try to contain as much zest as possible. It should be quite freely in the syrup before boiling. Usually this amount of syrup may well be limited to the zest of one and a half or even one grapefruit. The quality of marmalade will only benefit from this. Ten minutes after boiling, add citric acid and cinnamon to taste. Cook like jam until the syrup thickens and characteristic bubbles appear.
  9. As soon as the syrup reaches the desired density (you will feel that it will be the cooled consistency of honey), turn off the stove. (Pre-taste candied fruits, make sure they are no longer watery inside). Using a slotted spoon or other method, remove the candied fruits and put them on baking paper to dry. (Try to get candied fruits so that the syrup can drain from them back into the pan). Pour the remaining syrup, almost grapefruit-apple honey, still hot into a jar. This is our bonus! No less amazing taste and color than that of candied marmalade. Let the candy dry a little or try it right away. I can't call them candied fruits. This is very, very tasty, original, with a very light piquant bitterness, marmalade! You can store candied candied fruits in a cool place, in a glass jar, covering it with parchment.
    As soon as the syrup reaches the desired density (you will feel that it will be the cooled consistency of honey), turn off the stove. (Pre-taste candied fruits, make sure they are no longer watery inside). Using a slotted spoon or other method, remove the candied fruits and put them on baking paper to dry. (Try to get candied fruits so that the syrup can drain from them back into the pan). Pour the remaining syrup, almost grapefruit-apple honey, still hot into a jar. This is our bonus! No less amazing taste and color than that of candied marmalade. Let the candy dry a little or try it right away. I can't call them candied fruits. This is very, very tasty, original, with a very light piquant bitterness, marmalade! You can store candied candied fruits in a cool place, in a glass jar, covering it with parchment.
  10. The assortment of candied marmalade is limited only by imagination! In addition to the fact that it is just a delicious independent delicacy, you can make a curly candy from the peel for decoration. (Photo of a curly clipping from my "archive". Before laying in the syrup, cut out the decorations from the zest)
    The assortment of candied marmalade is limited only by imagination! In addition to the fact that it is just a delicious independent delicacy, you can make a curly candy from the peel for decoration. (Photo of a curly clipping from my "archive". Before laying in the syrup, cut out the decorations from the zest)
  11. And one more archive photo using curly candied fruits in a case. I use "Honey" in those "intricate" recipes where molasses or special honey syrup is required. The taste of such products is wonderful! We see off the snowy winter and greet spring with sunny grapefruit marmalade and our amber bonus - grapefruit-apple "honey"!
    And one more archive photo using curly candied fruits in a case. I use "Honey" in those "intricate" recipes where molasses or special honey syrup is required. The taste of such products is wonderful! We see off the snowy winter and greet spring with sunny grapefruit marmalade and our amber bonus - grapefruit-apple "honey"!
  12. Bon appetit.
    Bon appetit.
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