It’s a little more last minute than I wanted to post but after a Christmas Eve car crash delay (we’re ok), I’m back to wish all of you a wonderful Holiday and a very Merry Christmas.
Taking some of my two favourite Holiday ingredients I had on hand, I simmered up a pot of marmalade. For so long I always perceived jam and jelly making as being a day long mess but I’ve quickly come to realize that it’s really not that tough.
Sugar, temperature and flavour are just about the only things you need to remember.
Adding enough sugar to fruit and juice then boiling it to the 220ºF setting point is pretty much all you need to ensure a delicious gift.
If you couldn’t tell already, I absolutely love pomegranates. Come December, I typically buy out my local grocers stock and snack on half at a time instead of popcorn.
Combined with a zesty, sweet red grapefruit, I made a marmalade I’m sure any Scottish Gran would love.
Wishing you all a very merry and safe Holiday, I hope you enjoy your families… and your feasts.
GRAPEFRUIT POMEGRANATE MARMALADE
2 Ruby Red Grapefruits, zested and juiced
3 Cups Pomegranate Juice
7 1/2 Cups Sugar
8 Cups water
1 Box Certo Pectin Crystals
Zest the grapefruit and reserve.
Halve and juice the grapefruits.
Quarter the grapefruit rinds and add to a large stockpot along with the grapefruit juice and water.
Boil over a medium high heat for 45 minutes or until reduced by 1/3.
Squeeze and remove the rinds.
Add the sugar, pectin, pomegranate juice and reserved zest.
Raise the heat and using a candy thermometer boil the marmalade without stirring until the setting point of 220ºF has been reached; gently skimming any froth.
Meanwhile sterilize jelly jars and lids in boiling water. Drain on a clean dishtowel.
Fill the jars, clean the rims and fit with the lids. Allow them to cool to set and seal.
Yields 7 cups.