Winter Recipe: White Grapefruit & Elderflower Marmalade
Makes about 3 half-pint jars
large white or yellw grapefruit (preferably organic)
Pinch kosher salt
- 4 cups
water, plus more for cooking the peels
- 3-4 cups
- 1/4 cup
Wash the grapefruit. Cut off the top and bottom and discard. Score the peel into quarters and then carefully pull the peel off the grapefruit. Using a metal spoon, gently scrape and discard the bitter white pith from the backside of the peels. Thinly slice the peels. Place the peels in a large non-reactive saucepan, add a pinch of salt, and cover well with water. Bring to a boil over medium-high heat and boil for 10 minutes, periodically pushing the peels down with a wooden spoon. Drain and return the peels to the saucepan.
Working over a bowl, use a sharp knife to separate the grapefruit flesh from the membranes. After removing the flesh, squeeze any juice from the membranes. Add the flesh and juice plus 4 cups of water to the saucepan with the peels. Boil over medium-high heat for 10 minutes, stirring occasionally. Remove from heat, cover, and let stand for 12 to 18 hours.
Bring to a boil over medium-high heat and boil until the peel is tender, about 15 minutes. Remove from heat and measure the fruit mixture (there should be 3 to 4 cups). Measure out an equal amount of sugar. Spread the sugar on a baking sheet and heat it in a 200°F oven until warmed.
Return the fruit mixture to the saucepan and bring to a boil over medium-high heat. Add a small pinch of salt and stir in the warmed sugar. Cook at a rapid boil, stirring frequently, until it reaches a gel set, about 30 minutes. Stir in the elderflower cordial and boil for 30 seconds. Remove from heat and let stand for 5 minutes.
Ladle the marmalade into 3 sterilized half-pint jars, leaving 1/4-inch headspace. Seal and process in a boiling water bath for 10 minutes.
Adapted from Grapefruit Marmalade in Ball Complete Book of Home Preserving