The oranges in the yard are ripe and, as always, I’ve got more than we can eat ourselves. Because I’ve found out how easy canning and preserving can be, Orange Marmalade is certainly in the works but the whole marmalade idea got me thinking about variations. Why stop at oranges? Grapefruit was my original idea but since there were Clementines in the fruit bowl I threw them into the mix and it was a good thing. It added a needed bit of sweetness. If you’re not crazy about grapefruit then this might not be the one for you but if the tart grapefruit taste is a favorite, give it a try. Aside from spreading it on my toast, I’m planning to put it work glazing pork this week.
The pectin might not be totally necessary here. I read a whole bunch of marmalade recipes, some with and some without. Seems that if the syrupy mixture cooks long enough and gets to a high enough temperature it’ll set by itself. I’m just a little paranoid about it because I’ve had mixtures that didn’t set so I added the pectin as insurance.
- Ruby Red Grapefruit, 3
- Clementines or Tangerines, 5 or 6
- Sugar, 8 cups
- Water, 6 cups
- Liquid Pectin, 1 packet
- 8 ounce Canning Jars with Lids and Rings, 6 to 8
Wash the jars and rings with hot soapy water, rinse well and place them in a large pot. Cover completely with water and bring them to a boil. Boil ten minutes, cover the pot and turn off the heat. Rinse the lids, put them in a small saucepan, cover with water and bring them to a low simmer. Cover and turn off the heat.
Now that your jars are to go, slice the grapefruit and clementines into very thin slices. I was going to use the mandoline for this but the fruit was just a little too
old soft and didn’t want to cooperate. A knife ended up being easier.
Remove the jars and let them stand. The lids should have the indentation indicating they’re sealed. If you’re listening you can hear them pop as they cool. Tighten the rings completely and, once completely cool, store in the pantry or refrigerator.