Orange, Grapefruit Marmalade
Submitted by purplebutterfly
Orange, grapefruit, and lime marmalade: a bittersweet three-citrus preserve with fine ribbons of peel suspended in a glossy set, brightened with a splash of Cointreau. Homemade for the toast lovers.
YIELD
82 servingsPREP
10 minCOOK
90 minREADY
14 hrsBright, bittersweet, and shot through with ribbons of citrus peel, this three-fruit marmalade layers tart grapefruit, sweet orange, and a hit of lime for a preserve far more interesting than any single-fruit jar.
The peel is the soul of marmalade. Cutting the rinds into fine strips gives every spoonful that signature chewy-tender texture and gentle bitter edge that balances all the sugar.
Patience does the real work of setting. After the first simmer, the fruit rests overnight, which draws natural pectin out of the peels and membranes, so the marmalade sets to a glossy jelly without any added pectin. Then it is a hard, rapid boil with the sugar until it reaches the setting point.
A splash of Cointreau stirred in at the end deepens the orange flavor with a grown-up warmth. Ladle it into scalded jars while hot, and you have homemade preserves that make toast worth getting up for.
Chef Tips
- Cut the rinds as finely and evenly as you can; thick strips stay tough and chewy in the finished marmalade.
- Don’t skip the overnight rest; it pulls natural pectin from the peels so the marmalade sets without commercial pectin.
- Test for set by chilling a spoonful on a cold plate; it should wrinkle when you nudge it.
- Stir frequently during the rapid boil so the thickening syrup doesn’t scorch.
Variations
- Use all oranges for a milder, sweeter marmalade, or more grapefruit for extra bitterness.
- Add a split vanilla bean or a few slices of fresh ginger to the pot.
- Swap the Cointreau for whisky, or leave the liqueur out entirely.
Ingredients
Directions
Quarter the grapefruit and remove rind.
Discard the seeds and remove the pulp from the membranes.
Cut oranges into quarters; remove the rind and add orange pulp to the grapefruit.
Scrape the orange pulp from the orange rinds.
Cut the rinds into fine strips. Cut the grapefruit rinds the same way.
Quarter the limes or lemons and slice vertically into thin strips, rind and all.
Remove seeds.
Put all the pulp and rinds into a large pot with the water and bring to a boil; reduce heat and simmer 20 to 30 minutes.
Remove from the heat and let stand for 12 hours or overnight.
Add the sugar and boil rapidly 45 to 60 minutes, until liquid reaches the jelly stage (220 to 225 degrees).
As the water evaporates, stir frequently to prevent scorching.
Add Cointreau or any orange liqueur if desired.
Ladle into scalded jars.
Comments
What an excellent, simple recipe. I add root ginger (a two-inch piece) and cut the sugar to 3 cups only. This makes a very good, strong marmalade.