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Name: Grapefruit Marmalade
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 4 Lemons; 2 lg Grapefruit; Water; Sugar

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INGREDIENTS

4 Lemons
2 lg Grapefruit
Water
Sugar

Servings

INSTRUCTIONS

Jewish Cookery, Florence Greenberg Choose fruit that is just fully ripe, for that is the time when the greatest amount of soluble pectin is present. Small, dried-up oranges will not make good marmalade, nor will *over-ripe* fruit. If cutting peel by hand, use a *very sharp knife,* if possible a stainless one, and resharpen frequently. Wash and dry fruit, but inn quarters and remove pips. Put these in a small basin and pour over 1/2 pint cold water. Remove pulp, cut in small pieces and shred rind finely. Weigh empty preserving pan. Weigh pulp and rind, put it into a large bowl and pour over 2 pints cold water to every pound and leave till the following day. Then turn into a greased preserving pan, add the strained water from the pips and the pips tied in a muslin bag and boil gently till the peel is quite tender -- about 1-1/2 hours. [I take this to mean that the seeds should be put in a muslin bag.] Remove pips, squeezing the bag well. Weigh pan and contents and deduct weight of empty pan to obtain weight of pulp. Add 1-1/2 lb. sugar to every pound [of weight of the fruit-and-pulp mixture]. Prepare and cut up fruit as above, but discard the center pith and pips of the grapefruit. Put the pips from the lemons in a small basin with 1/4 pint cold water. Put the cut-up fruit in a bowl and pour on 2 pints cold water to every pound. Leave till the following day. Turn into preserving pan, strain in water from the pips, and add the pips tied in a muslin bag. Boil gently till the peel is very soft -- at least 1-1/2 hours. Remove bag of pips, squeezing thoroughly, and weigh contents of pan; add 1-1/2 lb sugar to every pound, stir till sugar has melted, then boil quickly till it sets when tested. Posted to JEWISH-FOOD digest V97 #038 From: Ruth Heiges Date: Wed, 25 Sep 1996 17:59:46 +0200 (IST)

NOTES

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Grapefruit Marmalade

4 Lemons
2 lg Grapefruit
 Water
 Sugar

Jewish Cookery, Florence Greenberg    Choose fruit that is just fully ripe, for that is the time when the  greatest amount of soluble pectin is present.    Small, dried-up oranges will not make good marmalade, nor will *over-ripe*  fruit.    If cutting peel by hand, use a *very sharp knife,* if possible a stainless  one, and resharpen frequently. Wash and dry fruit, but inn quarters and  remove pips. Put these in a small basin and pour over 1/2 pint cold water.    Remove pulp, cut in small pieces and shred rind finely.    Weigh empty preserving pan.    Weigh pulp and rind, put it into a large bowl and pour over 2 pints cold  water to every pound and leave till the following day. Then turn into a  greased preserving pan, add the strained water from the pips and the pips  tied in a muslin bag and boil gently till the peel is quite tender -- about  1-1/2 hours. [I take this to mean that the seeds should be put in a muslin  bag.]    Remove pips, squeezing the bag well. Weigh pan and contents and deduct  weight of empty pan to obtain weight of pulp. Add 1-1/2 lb. sugar to every  pound [of weight of the fruit-and-pulp mixture].    Prepare and cut up fruit as above, but discard the center pith and pips of  the grapefruit. Put the pips from the lemons in a small basin with 1/4 pint  cold water.    Put the cut-up fruit in a bowl and pour on 2 pints cold water to every  pound. Leave till the following day.    Turn into preserving pan, strain in water from the pips, and add the pips  tied in a muslin bag. Boil gently till the peel is very soft -- at least  1-1/2 hours. Remove bag of pips, squeezing thoroughly, and weigh contents  of pan; add 1-1/2 lb sugar to every pound, stir till sugar has melted, then  boil quickly till it sets when tested.    Posted to JEWISH-FOOD digest V97 #038    From: Ruth Heiges <heiges@post.tau.ac.il>    Date: Wed, 25 Sep 1996 17:59:46 +0200 (IST)

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Nutrition

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Serving Size: 1 Serving (872g)
Recipe Makes: 1 Servings

Calories: 345
Calories from Fat: 16 (5%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 13.2mg		0 %
Potassium 1275.7mg		34 %
Total Carbohydrate 94.3g		28 %
	Dietary Fiber 13g	52 %
	Sugars, other 81.3g
Protein 7.1g		10 %
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Calories per serving: 345

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