Try this Grapefruit And Ginger Marmalade recipe, or contribute your own.
Suggest a better descriptionCut the yellow peel from the white pith of the grapefruit and lemon. Cut the peel into fine shreds. Cut away as much white pith as possible from the grapefruit and lemon flesh. Finely chop the flesh, removing all the pips, and place in a large preserving pan. Tie the white pith and pips together in a piece of muslin and add to the preserving pan with the peel and water. Bring to the boil and simmer gently for 1 3/4 - 2 hours or until the peel is tender and the contents of the pan reduced by at least half. Remove the muslin bag from the pan, squeezing well and allowing any juices to run back into the pan. Add the sugar and finely shredded ginger and stir continuously until the sugar has dissolved completely. Boil rapidly for 10-15 minutes then remove from the heat and test for a set. It is ready when the temperature on a sugar thermometer reaches 105?C (221F). Alternatively spoon a tiny amount of marmalade onto a chilled plate then push it with your finger to see if it wrinkles. If it is not ready it should be returned to the boil for a few minutes and retested. Add a small knob of butter to the pan after the setting point has been reached to disperse any scum. Allow the marmalade to stand for about 20 minutes to prevent the peel rising to the surface. Pot into sterilised jars and immediately cover with waxed discs and cellophane covers. NOTES : Makes approximately 4.5kg (10lb). This soft set, tawny coloured marmalade has a wonderful citrus flavour, delicately spiked with shreds of ginger.
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Serving Size: 1 Serving (4431g) | ||
Recipe Makes: 1 servings | ||
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Calories: 101 | ||
Calories from Fat: 9 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 7mg | 0 % | |
Potassium 480.2mg | 13 % | |
Total Carbohydrate 32.4g | 10 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 22.7g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 101
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