PINK GRAPEFRUIT MARMALADE WITH VERMOUTH
(Cinzano or Martini Rosso)
Brenda Litzke
Best ever marmalade I’ve ever tasted 🙂
4 medium pink grapefruits, about 3 pounds, 1,4kg,
4 cups (1l) water
2 3/4 cups (550g) granulated sugar
pinch of salt
3/4 cup sweet (red) vermouth
Remove the peel, doesn’t matter if some of the white pith remains, and chop into strips.
Remove all pips and roughly chop the flesh.
Boil the peel till almost soft in enough water to cover and drain, then blitz in a food processor - still a bit chunky but mostly chopped.
Combine with flesh, water, sugar and salt.
Bring to a full boil, turn the heat off, cover, and let stand 1 hour.
Bring to a full boil again, then turn down the heat and low boil until the mixture is reduced by about half. Add the vermouth and continue cooking until the syrup around the grapefruit pieces is as thick as warm maple syrup and the bubbles are thick and transparent.
If you have a candy thermometer, it should read about 101 C.
Turn off the heat and test for a set. If not set, continue cooking and checking once or twice more, until done. Make sure to turn the heat off under the marmalade while you’re cooling the set check.
Recipe : David Lebovitz
(Cinzano or Martini Rosso)
Brenda Litzke
Best ever marmalade I’ve ever tasted 🙂
4 medium pink grapefruits, about 3 pounds, 1,4kg,
4 cups (1l) water
2 3/4 cups (550g) granulated sugar
pinch of salt
3/4 cup sweet (red) vermouth
Remove the peel, doesn’t matter if some of the white pith remains, and chop into strips.
Remove all pips and roughly chop the flesh.
Boil the peel till almost soft in enough water to cover and drain, then blitz in a food processor - still a bit chunky but mostly chopped.
Combine with flesh, water, sugar and salt.
Bring to a full boil, turn the heat off, cover, and let stand 1 hour.
Bring to a full boil again, then turn down the heat and low boil until the mixture is reduced by about half. Add the vermouth and continue cooking until the syrup around the grapefruit pieces is as thick as warm maple syrup and the bubbles are thick and transparent.
If you have a candy thermometer, it should read about 101 C.
Turn off the heat and test for a set. If not set, continue cooking and checking once or twice more, until done. Make sure to turn the heat off under the marmalade while you’re cooling the set check.
Recipe : David Lebovitz