Best Pink Grapefruit Marshmallows Recipes

TART PINK GRAPEFRUIT MARMALADE

Steps:

• Peel grapefruit using a sharp knife. Slice the bitter white pith from the peel, leaving just a thin layer on the peel. Discard the pith. Cut the peel into thin (1/8 inches thick) slices and place in a medium bowl. (I found this easiest do do by cutting the peel in about 8 sections - I could then flatten it out and remove most of the white pith with my knife).
• Cut the grapefruit into sections, removing the membrane and seeds. Add the sections and any juice to the bowl. Stir in sugar. Cover and refrigerate for 24 hours - this is to tenderize the peel.
• Stir the orgeat and pectin into the bowl. Transfer to the bread pan fitted with the kneading paddle. Select the jam cycle and start.
• Scrape down the sides 5 and 10 minutes into the cycle.
• Transfer the marmalade to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated for 4 to 6 weeks.
• Note1: Orgeat syrup is an almond-flavored syrup. It is used in cocktails or to flavor coffees.
• Note2: This makes a tart, English-style marmalade. For a sweeter marmalade, increase the sugar to 2 cups and the orgeat to 1/3 cup.

PINK GRAPEFRUIT MARMALADE

Steps:

• 1. I have added lots of photos, some of which show some of the equipment I use. Attached to the equipment photos is information on how to sterilise jars & lids and other information you may find useful.
• 2. The day before you want to make the marmalade pour 6 pints of water into your maslin pan or very large saucepan.
• 3. Cut all the fruit in half and juice. I use an electric juicer as I have arthritis in my hands. Put the juice to one side and put any pips into a muslin bag. Cut the fruit in half again and peel off the membrane and put the membrane into the bag with the pips. Tie the bag to the handle of the maslin.
• 4. You then need to chop the fruit quarters into strips (shreds). Try to keep them all of an even size and no thicker than 2mm. I highly recommend the use of a ceramic knife - they really do make this part of the work easier. Place all the shreds into the maslin pan and give them a stir round and leave over night, 12 - 24hrs.
• 5. bring contents of pan to a boil and slow boil for approx 2hrs or until a shred can easily be squished between your thumb and finger. During this stage a lot of the water will evaporate and you need to keep an eye on it. By the time the shreds are soft enough you want to have about a third (2 pints) of the water you started out with. You may need to add an occasional quarter pint of water during this cooking time to ensure too much does not evaporate.
• 6. Remove the bag of pips and put aside. Add the juice you put aside yesterday and the sugar. Over a low heat stir continually until all the sugar has dissolved. If you are not sure then heat for a couple of minutes longer. Don't rush this step as you do not want your marmalade to crystallise.
• 7. The next step is to squeeze the bag of pips over the pan - I recommend using clean rubber gloves at this stage. You should hopefully see the pectin coming out - it looks white.
• 8. You now need to increase the heat to a fast boil. Once at boiling point set the timer for 15 minutes. You need to keep stirring and make sure the pan does not boil over. Before starting this stage I advise you to turn off the phones and lock the kids and dogs, cats etc in the cellar so that you have peace and quiet to enjoy this stage. ;)
• 9. After 15 minutes add the liquid pectin and boil for another 3 minutes. Test for a set. If ready let the mix rest for 10-15 minutes before pouring into sterilised jars as this helps the shreds to distribute evenly throughout the marmalade. Put on the lids and allow to cool fully before labelling