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Print Recipe
Marmalade from Grapefruit Zest Recipe
Of course, the taste and color... But, I had never eaten marmalade tastes better than this! Amber, Sunny color, stunning taste, with a light spicy bitterness, it is able to even make a cloudy day lighter.
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Perhaps this recipe would never have been born, if not for the case. A year and a half ago, preparing candied orange and lemon zest in a quick way in sugar syrup, I decided to check and grapefruit zest. In parallel, engaged in apples, and available at hand was a glass of Apple juice with cinnamon. On its basis, I decided to try to cook candied fruit. The result with grapefruit me so stunned that all the attention in the future was switched to them. Stunning color, taste, aroma! Everything was great! Confused a little bit only bitterness, which remained still very noticeable. On the third preparation I decided on the next experiment... As a result, the light and there was this recipe, which for a year and a half, very often, I cook marmalade candied fruit. Today I want to share the recipe with you.To begin with, carefully cut into four or six parts, remove the zest from the grapefruit. With neat and large slices of zest will be much easier and more convenient to work with.
    Perhaps this recipe would never have been born, if not for the case. A year and a half ago, preparing candied orange and lemon zest in a quick way in sugar syrup, I decided to check and grapefruit zest. In parallel, engaged in apples, and available at hand was a glass of Apple juice with cinnamon. On its basis, I decided to try to cook candied fruit. The result with grapefruit me so stunned that all the attention in the future was switched to them. Stunning color, taste, aroma! Everything was great! Confused a little bit only bitterness, which remained still very noticeable. On the third preparation I decided on the next experiment... As a result, the light and there was this recipe, which for a year and a half, very often, I cook marmalade candied fruit. Today I want to share the recipe with you.To begin with, carefully cut into four or six parts, remove the zest from the grapefruit. With neat and large slices of zest will be much easier and more convenient to work with.
  2. On a fine grater remove the glossy part from the peel. On the edges you can just leave, in the range of 3-5 mm. Special bitter, she does not add, but will allow the peel to be more resistant to further mechanical stress. (It is this stage that will give us the opportunity to get rid of bitterness as much as possible later. Plus, removing gloss, candied fruit structure becomes almost uniform, without hard skin. As a result, candied fruits are very similar to marmalade)
    On a fine grater remove the glossy part from the peel. On the edges you can just leave, in the range of 3-5 mm. Special bitter, she does not add, but will allow the peel to be more resistant to further mechanical stress.
(It is this stage that will give us the opportunity to get rid of bitterness as much as possible later. Plus, removing gloss, candied fruit structure becomes almost uniform, without hard skin. As a result, candied fruits are very similar to marmalade)
  3. In a pot pour water, about 2 liters, add half a teaspoon of salt, put the zest and put on the stove. Boil. Give ten minutes to boil on low heat. (I usually cook candied fruits in slightly larger proportions.)
    In a pot pour water, about 2 liters, add half a teaspoon of salt, put the zest and put on the stove. Boil. Give ten minutes to boil 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 pour and cool). Lightly squeeze it. Again, pour cold water pan, add salt, and boil the zest a second time.Repeat this procedure with cooking, washing, light pressing a total of three to a maximum of four times. All this we do to remove bitterness.
    Drain the boiling water through a colander. Rinse the zest with cold water (you can pour and cool). Lightly squeeze it. Again, pour cold water pan, add salt, and boil the zest a second time.Repeat this procedure with cooking, washing, light pressing a total of three to a maximum of four times. All this we do to remove bitterness.
  5. Very carefully, trying to maintain integrity (but carefully, this is important!) squeeze in the lemon zest. Spoon slightly clean the remaining fibers. It is possible to smooth out slightly also pulp - to level.
    Very carefully, trying to maintain integrity (but carefully, this is important!) squeeze in the lemon zest. Spoon slightly clean the remaining fibers. It is possible to smooth out slightly also pulp - to level.
  6. Cut on the sides of the now unnecessary gloss, and cut the zest strips. I usually cut about half an cm.
    Cut on the sides of the now unnecessary gloss, and cut the zest strips. I usually cut about half an cm.
  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 spread the cut zest. Do not try to accommodate as much zest as possible. It should be placed fairly freely in the syrup until boiling. Usually, this amount of syrup may well be limited to a zest of one and a half, or even one grapefruit. From this, the quality of marmalade will only benefit. Ten minutes after boiling, add the taste of citric acid and cinnamon. Cook like jam until the syrup thickens and the appearance of characteristic bubbles.
    Bring to a boil, remove the foam (if it appears) and spread the cut zest. Do not try to accommodate as much zest as possible. It should be placed fairly freely in the syrup until boiling. Usually, this amount of syrup may well be limited to a zest of one and a half, or even one grapefruit. From this, the quality of marmalade will only benefit.
Ten minutes after boiling, add the taste of citric acid and cinnamon.
Cook like jam until the syrup thickens and the appearance of characteristic bubbles.
  9. As soon as the syrup reaches the desired density (feel that it will be cooled consistency of honey), turn off the stove. (Pre-try candied fruit to taste, make sure that they are no longer watery inside). With the help of skimmer, or in another way, get candied fruits and lay them on baking paper to dry. (Try to get candied fruits so that the syrup has the opportunity to drain them back into the saucepan). The remaining syrup, almost grapefruit-Apple honey, pour more hot in a jar. This is our bonus! No less amazing taste and color than the marmalade candied fruit. Allow the candies to dry for a while, or try immediately. I can't call them candied fruit. It is very, very tasty, original, with a very light spicy bitterness, marmalade! Keep candied dried can be in a cool place, in a glass jar, covering it with parchment.
    As soon as the syrup reaches the desired density (feel that it will be cooled consistency of honey), turn off the stove. (Pre-try candied fruit to taste, make sure that they are no longer watery inside). With the help of skimmer, or in another way, get candied fruits and lay them on baking paper to dry. (Try to get candied fruits so that the syrup has the opportunity to drain them back into the saucepan). The remaining syrup, almost grapefruit-Apple honey, pour more hot in a jar. This is our bonus! No less amazing taste and color than the marmalade candied fruit.
Allow the candies to dry for a while, or try immediately. I can't call them candied fruit. It is very, very tasty, original, with a very light spicy bitterness, marmalade!
Keep candied dried can be in a cool place, in a glass jar, covering it with parchment.
  10. The scope of marmalade candied fruit is limited only by imagination! Besides that it's just a delicious standalone treat, the peel can make shaped candies for decoration. (Photo of figure cutting from my "archive". Cut out decorations from the zest before laying in the syrup)
    The scope of marmalade candied fruit is limited only by imagination! Besides that it's just a delicious standalone treat, the peel can make shaped candies for decoration. (Photo of figure cutting from my "archive". Cut out decorations from the zest before laying in the syrup)
  11. And another archival photo with the use of curly candied fruits in the case. "Honey "I use in those" intricate " recipes that require molasses, or special honey, syrup. The taste of such products is wonderful!We see off snowy winter and meet spring with Sunny grapefruit marmalade and our amber bonus - grapefruit and Apple "honey"!
    And another archival photo with the use of curly candied fruits in the case. "Honey "I use in those" intricate " recipes that require molasses, or special honey, syrup. The taste of such products is wonderful!We see off snowy winter and meet spring with Sunny grapefruit marmalade and our amber bonus - grapefruit and Apple "honey"!
  12. Bon appetit.
    Bon appetit.

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