I am participating in a canning challenge at a wonderful blog I stumbled upon recently. The idea is to preserve one item every month using the water bath canning method. This months produce of focus was CITRUS. How much easier could that be for those of us living in the Central Valley of California. We can pretty much get free citrus all winter. In fact, we used the last of our orange juice during Sam's Christmas visit.....time to start squeezing again.
Because our neighbor (like most people around us) lets his grapefruit rot on the tree I thought that would be a good one to start with. Having NEVER made marmalade before (eating peels?) and not even questioning why you don't typically see grapefruit marmalade on store shelves (light bulb going on yet???) I dove right in.
...then I thinly sliced the peelings.
I at least had the good sense to do some research and found a recipe that addressed the bitterness issue. By boiling the peels separately first and draining the water (before adding the pulp and more water) most (but not all:) of the bitterness should dissipate. After boiling the mixture (without sugar) for 10 minutes, I let it cool overnight in the fridge.
The next day I added the sugar, cooked it for about an hour, couldn't get it to thicken properly, added more pectin and more sugar (and I usually make jam with the least amount of sugar possible) and cooked it some more. I am not printing the recipe....mostly because I deviated from it to the point of unrecognizability (is that even a word?).
The final product is pretty, has a consistency of blubber (like I would know) and tastes fairly tangy (sounds much more appetizing than oddly bitter) ...and I probably won't make it again (but I will eat each and every jar, dag nabbit).
If you want to see a successful presentation of marmalade check out the lime marmalade on the Tigress blog....beautiful photos as well.