Hm. That sounds a little bit like a bad Disney movie about kids who rescue their parents' failing internet preserves business or something. But it's not! No! It's my weekend project. Take a look at the whole crazy process.
Aren't these pretty? They're yellow-skinned Texas grapefruit with a very delicate pink flesh. Delicious plain, but these grapefruits had a higher destiny.
Friday after school, I sliced them in half and put them in water in two pans -- my largest stock pot and my big roasting pan, and cooked them for a couple of hours until they were very soft. Here they are simmering away.
Then this morning, I cut them into pieces. I cut around the centers, which is where all the seeds were, then put the seedy parts into a sieve over the stock pot. Oh, and the reason the cutting board is sitting on my platter is so the juices wouldn't go all over the counter. Boy, am I GLAD I did that! I bet I poured a cup of juice out of that thing when I was done, and just the thought of cleaning that sticky mess up makes me twitch a little.
Into the Cuisinart they went. Can I just take a moment to say, "Praise the Lord for my Cuisinart"? Because seriously. This was a BUNCH of grapefruit, y'all, and if I had tried to do this all with a knife I would have a) chopped off a finger, b) quit and thrown the whole lot into the trash, c) cried, or d) all of the above.
Bubbling away in the pot, smelling amazing.
In the jars. Isn't that a beautiful sight?
And on toast. Oh, yes. Come to mama.
The verdict? Guilty. OF DELICIOUSNESS.
Seriously, though, a word of caution: if you aren't a fan of that grapefruity bitterness, I would strongly advise NOT attempting grapefruit marmalade! I happen to enjoy that sort of bitey, floral flavor, so I'm digging it a lot. But if you have a low tolerance for bitter flavors, steer clear of this. I hope to be able to post many more jam and jelly recipes in the coming months, so keep checking back!
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