The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.
Ingredients
Makes about 3 cups
Step 1
Using a sharp knife, remove peel and white pith from 1 grapefruit and thinly slice. Remove peel and white pith from remaining grapefruit and discard (you won’t want all of the peel and pith in the marmalade). Slice flesh of both grapefruits into rounds; remove any seeds.
Step 2
Combine sliced peel, grapefruit, and star anise in a large saucepan; scrape in seeds from vanilla bean and add pod. Toss to combine; pour in 4 cups water and bring mixture to a boil. Reduce heat and gently simmer until reduced by three-quarters, about 1 1/2 hours. Add sugar, return to a simmer, and cook until mixture is thickened and juices are syrupy (mixture will set up when a small amount is spooned onto a cold plate), 1–1 1/2 hours longer.
Step 3
Let marmalade cool slightly, then stir in lemon juice. Spoon into clean jars and let cool.
Do Ahead
Step 4
Marmalade can be made 2 months ahead. Cover and chill.
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Reviews (1)
Back to Top有问题这个食谱。首先,the membrane in between each grapefruit slice does not breakdown as it would in an orange marmalade so I had fish them out before adding the sugar. Also, there is no mention of the lemon juice in the body of the recipe even though it is listed as an ingredient. Because I have some experience making marmalade I simply added it to the step when you cook the grapefruit, peel, and water. It made about two 8 oz jars which was quite small so I doubled the recipe which as some of you may know makes the marmalade difficult to set. I do not recommend this recipe for a novice marmalade maker, and I suspect that more experienced ones do not even need this recipe. I am able to use this recipe as a guideline, but only good if you are desperate. I wish Epicurious would take the time to test the recipes before posting them on their site, as any cookbook publisher usually does.
sueyoshi5002
Daly City, CA
3/28/2020
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