This is one of the many homemade jams/preserves that I like. Made with citrus fruits, the taste is a little sourish, slightly bitter [cos' of grapefruit and orange rind] and not too sweet as I reduced the sugar. The bitterness will not be obvious after a while.
Wendy has a very detailed write up on marmalade and has shared her recipe on Sweet Orange Marmalade [Here]. Do check it out if you love marmalade.
When grapefruits are in abundance at the supermarkets, I will never miss making this jam which uses the flesh of grapefruits, oranges [with rind] and lemon [with rind].
Here is the recipe adapted from Kuali.com with some minor changes especially the sugar quantity.
[makes 1 bottle about 550 gm]
flesh of 1 grapefruit [about 300 gm]
flesh and finely shredded rind of 2 oranges [about 350 gm]
flesh and finely shredded rind of 1 lemon [about 100-120 gm]
600 ml water
300-350 gm sugar
1 tbsp brandy - optional
- Prepare the citrus fruits as above. Make sure the white pith is removed from the orange and lemon skin [to reduce bitterness]. Discard all seeds. Place a small sauce plate in the freezer [to test whether jam is ready].
- Bring water to boil in a heavy based saucepan. Boil the orange and lemon rind for 15-20 minutes, then add in the flesh of grapefruits, oranges and lemon. Bring everything to a rolling boil for 10-15 minutes, then reduce heat to medium. Boil until water is reduced to half and fruits are soft.
- Add sugar and continue to simmer. Stir occasionally to mix ingredients well. In the meantime, place a small saucer in the freezer to chill [for testing if jam is ready]. Simmer until it gels up. Place a teaspoon of jam on saucer. Leave in fridge for a few minutes and jam should be ready if it forms a mass.
- Store jam in sterilised airtight bottles. Always refrigerate jam as homemade jams are without preservatives.