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Full Online Book HomeLearning KitchenFruit - Grapefruit Marmalade
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Fruit - Grapefruit Marmalade Post by :chegar Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1403

Click below to download : Fruit - Grapefruit Marmalade (Format : PDF)

Fruit - Grapefruit Marmalade

2 large grapefruits, thick skinned
1 large lemon, thick skinned
2 cups water
4 cups granulated sugar

Peel grapefruit and lemon; cut away inner white part of peel, leaving rind and white pith. Cut rind into slivers 3.4 inch long and 1/8 inch wide. Chop fruit coarsely, reserving juice.

In an 8-quart nonreactive heavy kettle over moderately high heat, simmer rind, chopped fruit, reserved juice and water, uncovered, 10 minutes. Pour into a large heatproof glass bowl and let stand, covered, in a cool place overnight.

Return mixture to kettle. Add sugar and set over moderate heat. Insert a candy thermometer and bring to a boil, stirring until sugar dissolves. Continue boiling, stirring occasionally, until thermometer registers 218 degrees F to 220 degrees F.

Remove from heat, skim off foam and ladle into sterilized half-pint canning jars, leaving 1/4-inch head space. Wipe rims, seal jars and process in a boiling water bath for 10 minutes (15 minutes for altitudes abouve 6000 feet). Remove jars from water bath, let cool for 12 hours and test for airtight seals. Label and store in a cool, dark place.

If you decide not to sterilize and process jars, refrigerate marmalade and serve within three weeks.

Makes 4 half-pints
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2 grapefruits1-1/4 cups water½ cup sugar (or to taste)2 cups grapefruit juice2 egg whitesmint sprigs for garnish Halve grapefruits, squeeze juice and freeze shells. Combine water and sugar and heat until sugar dissolves. Bring to the boil for 10 minutes. Cool. Add grapefruit juice and pour into pan. Cover and freeze until partly set. Beat with 2 egg whites and pour into frozen shells, cover with tops and foil and freeze until set. Serve with sprigs of mint.

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1 lb. seedless green grapes 1 pt. sour cream 1 c. light brown sugar Wash and remove stems from grapes. Put a layer of grapes in heatproof flat container. Add a layer of sour cream. Cover with a layer of brown sugar. Place in oven under broiler for a few seconds to caramelize sugar; watch carefully to avoid burning. Makes a delightful frosty dessert. Note: All ingredient amounts may be varied as desired.