Sunday, 8 February 2009

Grapefruit and ginger jelly marmalade

Well I had a go and I really like it. I wasn't sure if this picture in the book was exactly how the marmalade should look. If so - oops not quite like mine. Lack of self belief made me allow it to boil longer than maybe it should have. It is meant to be a jelly, so to my mind the consistency was ok. The picture in the book on the other hand looked more jam like in consistency. The taste was quite grown up, as it's not sweet and sickly as jam often is. It has that grapefruit tartness with a little ginger zing making it quite moreish. As you can see the little jar is only half full, 'PIG' I can hear you cry - all I can say is 'oink'.  
I will definitely make this one again

recipe taken from:
Good Housekeeping Preserves

5 large grapefruit (about 1.8kg / 4lb) washed
2.5cm (1 inch piece of fresh root ginger, peeled and thinly sliced)
Granulated sugar
Stem ginger in syrup, drained

makes 1.8kg (4lb)
75 cals, 0g fat, 20g carbs per serving

Cut grapefruit into quarters. Chop finely using a sharp knife or the slicing blade of a food processor

Put grapefruit and root ginger in a preserving pan and add 2.8 litres (5 pints) water. Bring to boil, half cover and boil gently for about 1 hour until fruit is very soft and contents of the pad reduced to a thick pulp (there should be little free liquid)

Spoon contents of pan into a jelly bag or cloth attached to the legs of an upturned stool, and leave to strain for at least 2 hours. (I bought my jelly bag from

Discard the pulp remaining in the jelly bag. Measure the extract (there should be about 1.7 litres / 3 pints) and return to preserving pan.

Add 450g (1 lb) sugar and 25g (1 0z) finely shredded stem ginger for each 600ml (1 pint) extract. Heat gently, stirring until the sugar has dissolved.

Bring to the boil and boil rapidly for about 10 minutes or until setting point is reached. Remove any scum with a slotted spoon, leave the marmalade to stand for 10 - 15 minutes to allow the jelly to thicken sufficiently to suspend the ginger, then pot and cover.

No comments: