Homemade Grapefruit Marmalade: Sweet and Zesty
Easy Homemade Grapefruit Marmalade Recipe
When the summer heat hits, don’t you crave a refreshing, fizzy fruit ade? You can easily make your own grapefruit marmalade right at home! This sweet and tangy preserve is perfect for creating delightful grapefruit drinks anytime you wish. With simple ingredients and straightforward steps, you’ll soon be enjoying your own custom beverages. Let’s get started on making this delicious grapefruit marmalade!
Key Ingredients- 5 Grapefruits (about 1400g of pulp after removing rind)
- A pinch of baking soda (for washing)
Sweetener- Granulated sugar (1:1 ratio with grapefruit pulp)
- Granulated sugar (1:1 ratio with grapefruit pulp)
Cooking Instructions
Step 1
First, we’ll thoroughly wash the grapefruits. Place the grapefruits in a bowl, add cold water, and dissolve a small amount of baking soda. Gently rub the surface of the grapefruits with your hands to remove any dirt or wax residue. After washing, pat them dry. Trim off the top and bottom ends of each grapefruit.
Step 2
Carefully peel the outer rind from the grapefruits. Once peeled, cut each grapefruit into four equal sections. This step makes it much easier to remove the inner membranes later.
Step 3
Now, let’s remove the inner membranes. Using a knife, make a small cut at the top of each grapefruit section, where the membranes begin. Then, gently insert the tip of your knife or your finger into the membranes and carefully extract the grapefruit segments. Try to do this without crushing the delicate fruit pulp.
Step 4
It’s time to sweeten the grapefruit. Add the sugar to the prepared grapefruit pulp and mix well. The golden ratio for delicious grapefruit marmalade is a 1:1 ratio of grapefruit pulp to sugar. Add an equal weight of sugar to the pulp and gently fold it in, being careful not to mash the fruit. Ensure the sugar is evenly distributed so it can dissolve and infuse the fruit.
Step 5
Finally, prepare your storage container. Sterilize a glass jar by boiling it or thoroughly washing and drying it. Fill the sterilized jar with the sugar-mixed grapefruit pulp. Then, add the remaining 20% of the sugar (from your total sugar amount) to cover the surface at the top of the jar. This top layer of sugar acts as a protective seal, minimizing contact with air and helping to preserve your marmalade for longer.
