Monday, August 23, 2010

Red Grapefruit Marmellata

"At a certain point my novels set. They set just as hard as that jam jar. And then I know they are finished.
Ivy Compton-Burnett

my antique jar for the fridge

A new addiction i can add to my list. JAMMING. I have always wanted to learn how to make my own jams, confiture ( F) , marmellata (I) , syrups. I have been fascinated by the process for years. Funny thing is i really do not eat a lot of preserves.   I love hearing the  "ping"" of the lid from a good set, and cooking in a huge copper kettle.  And of course the JARS! and Labels . know i am a sucker for the cool jars. It is such an artisnal and traditional craft. It is a glorious cult. Some much creativity can be poured into one single jar.

When i was a child my best friends grandfather made the best home aide pickles i have ever tasted . I remember going over to his home, and eating them out of the jar. How i wish i was older to learn his recipe. He passed away while i was still very young, and could not appreciate the finesse of his pickling skills. ) 

I am not ready to preserve pickles. I am starting with fruit. It seems to be my first jam love anyway . Plus, i can use it all my baking. I experiment with all my left over fruits from baking, until i am experienced enough to not waste a whole bushel of beautiful fresh fruit.

RED Grapefruit Marmellata 
adapted from Linda Ziedrich's The Joy of Jams, Jellies, and Other Sweet Preserves 

 2 red Grapefruits @ 1 1/4 pounds
4 cups of water
3 1/2 cups of sugar
3 tablespoons lemon juice

Cut the grapefruit peels into quarters without cutting through the flesh of the fruit. Place peels into a large non reactive pot and cover with water. Bring water/peels to a boil, reduce heat, cover and simmer peels for 10 minutes. 

Drain the peels and add fresh water. Repeat boiling, simmer process. 3 -6x times total ( i did 6x.)  This fresh water process removes a good percentage of bitterness from the peels. Cool peels. Slice very thinly. 

Remove any white pith from the already peeled fruit. Section the fruit. Discard pits. Save all juice from sectioned fruit. Squeeze remaining juice from  left over "rag"  of grapefruit.

Put the flesh and peels in a pot with 4 cups of water. Bring all to a boil, reduce heat,  and simmer for 45 minutes UNCOVERED, Peels will be very tender. 

Measure the volumn of the peels/flesh that has just been boiled for 45 minutes. Add an equal amount of sugar to this mixture, plus the lemon juice. Place mixture over medium heat until sugar is dissolved. Boil, skimming off any foam. Test for doneness at a temperature of 220 degrees or until jam gathers at base of poured spoon. 

Remove pot from heat, and let marmellata cool slightly. Ladle into mason jars. Add lids process jars for 10 minutes in boiling water bath. 

This jam is sweet with a hint of bitterness.

Jam on it! 



  1. I have a red grapefruit tree but I don't like the bitterness of the fruit. Now I can use them to make marmalade!

  2. @ MArcelina- I would love a tree..! Just boil and boil the peels!I did six times, you could boil them more :). Also i love red grapefruit broiled with brown sugar on top.. it is very sweet.

    Hope to see them on your blog soon

  3. I love making jams and preserves, probably more than eating them. I made orange marmalade earlier this year, but I must try grapefruit soon. This is gorgeous.

  4. lovely. I like tart marmellatas.
    My mother used to make one with lemons. She would keep the seeds and squeeze them in a cheese cloth to get the pectin out of them.
    Amelia from