Zesty Grapefruit Grenadine Marmalade

Grapefruit and Grenadine Marmalade Recipe

There’s something delightfully invigorating about this Grapefruit and Grenadine Marmalade that combines the bold tartness of grapefruit with a hint of sweet, fruity grenadine. Perfect for spreading on a slice of buttered toast or as a special treat on your breakfast table, this marmalade brings a vibrant splash of flavor to your morning routine. With a preparation time of just 25 minutes and a cooking time of 1 hour, you’ll have a delectable, homemade marmalade ready in no time. This recipe yields approximately 2 ½ cups of marmalade, ideal for sharing or savoring over several breakfasts.

Ingredients:

• 3 Grapefruits (for peel and juice)
• 1/3 Cup Fresh Lemon Juice
• 6 Cups Water
• 2 ½ Cups Sugar
• 1 ½ – 2 Tablespoons Fresh Ginger (optional, finely grated)
• 2 Tablespoons Grenadine

Instructions:

1. Prepare the Grapefruit Peel:
   Begin by using a vegetable peeler to remove the peel from 2 of the grapefruits, making sure to get just the colored part and avoiding the bitter white pith underneath. Slice the peel into thin julienne strips, creating long, delicate pieces.

2. Blanch the Peel:
   Place the cut peel into a large pot of boiling water. Let it cook for about 5 minutes to soften and remove some of the bitterness. Drain the peel, rinse it under cold water, and then drain it again thoroughly.

3. Prepare the Remaining Grapefruit:
   Peel the remaining grapefruit, removing all the white pith. Working over a large bowl to catch any juice, use a small, sharp knife to cut between the membranes and release the segments. Once all segments are removed, mix them with the grapefruit juice that has collected in the bowl.

4. Combine Ingredients:
   In a heavy, medium saucepan, combine the grapefruit mixture with 6 cups of water. Bring this mixture to a boil and let it cook for about 30 minutes to allow the flavors to meld together.

5. Add Sugar and Peel:
   Stir in the sugar and the previously prepared grapefruit peel. Continue to cook the mixture, stirring frequently to ensure the sugar dissolves completely. If you are using fresh ginger, add it at this stage. Allow the mixture to boil for an additional 30 minutes, reducing the heat as necessary to prevent sticking.

6. Check for Doneness:
   To check if the marmalade is ready, drop a tablespoon of the hot mixture onto a chilled saucer and place it in the freezer for about 2 minutes. After this time, gently push the mixture with your finger; if it wrinkles, the marmalade is done. If not, continue to cook and test at 5-minute intervals.

7. Add Grenadine:
   Once the marmalade reaches the desired consistency, stir in the grenadine, giving the marmalade a lovely, fruity sweetness.

8. Jar the Marmalade:
   Spoon the hot marmalade into hot, sterilized jars. Be sure to wipe the rims of the jars clean to ensure a good seal. Seal the jars tightly while still hot.

9. Cool and Store:
   Allow the jars to cool to room temperature before placing them in the refrigerator. The marmalade will keep well in the refrigerator for up to 3 months, ready to brighten your mornings with its tangy sweetness.

Enjoy this marmalade on your favorite buttered toast, as a topping for yogurt, or even as a delightful addition to savory dishes. Its balance of tart and sweet is sure to bring a burst of flavor to any meal! 🍊✨