28 November 2009
Take six grapefruit. Remove the outer peels, leaving behind the pith.
Julienne the rind. This sounds arduous, but it's worth it. And less work that one might expect.
Take off the rest of the rind. Section the grapefruit, making sure to save the pith and seeds for the pectin bag. Do the same with one lemon. Measure the fruit. (I had two pounds). Tie the membranes and seeds in cheesecloth.
Cook the fruit, with the pectin bag and peels on top, for twenty minutes. (Add a splash of water if needed.) Then add an equal weight of the fruit (before rind) in sugar to the pot.
Add one half-cup of dried hibiscus flowers.
Cook on medium-high until it starts to thicken. Remove the pectin bag.
Squeeze out the thick pectin-filled goo — or press well in a conical strainer (less of a chance of burning yourself). Add that to the marmalade and cook until about 8º above boiling (220º unless you're at a high elevation).
And/or test by dropping onto a plate that has been in the freezer.
Place in sterilized jars. Process in a hot-water bath for 5 minutes.
And here it is. It's bracing, perfect for breakfast toast. My favorite marmalade yet.