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5 from 1 vote

Meyer Lemon Grapefruit Marmalade

Author: Alex Jones

Ingredients

  • 6 Meyer lemons about 2 pounds
  • 1 red grapefruit about 1/2 pound
  • 3 cups sugar
  • 2 cups zest poaching liquid

Instructions

  • Prepare a large water bath canner and jar lids. Sanitize three clean half-pint jars by boiling the jars for 10 minutes in the canner. (I ended up with just enough marmalade to fill an additional quarter-pint jar as well.)
  • Wash and dry the fruit. Using a vegetable peeler, remove the zest from the fruit in long, thin strips. Chop zest into short, thin ribbons and add to a stainless steel or enameled cast iron pot with 3 cups cold water. Bring to a boil, then turn heat to medium-low and simmer for 30 minutes.
  • While the zest simmers, prepare your fruit: Slice away the top and bottom of each piece so that you can stand the fruit up straight on your cutting board. Moving a sharp paring knife from top to bottom, trim away the white pith, turning the fruit as you go until all pith is removed. Then, supreme the fruit. Over a medium bowl, take each naked fruit in your hand and make gentle cuts on either side of the membrane separating the segments, allowing the segments and juice to fall into the bowl below. Pick out any seeds stuck in the fruit.
  • Once all sections have been removed, save the membranes and seeds from each piece of citrus and set aside. Tie the membranes and seeds into a secure bundle using cheesecloth.
  • Put a small ceramic or glass plate in your freezer. (You'll use this to check the set of your marmalade later.)
  • Drain the zest over a bowl to catch the poaching liquid. In the same pot you cooked the zest, combine drained zest, fruit segments, 2 cups of the zest poaching liquid, 3 cups sugar, and the bundle of membranes and seeds.
  • Bring to a boil over medium-high heat and let the mixture boil vigorously until it reaches 220 degrees (30-45 minutes).
  • When the mixture can sustain 220 degrees for one full minute, remove the cold plate from your freezer. Dab a bit of the marmalade in the center of the plate and allow it to sit for a few moments. Poke the marmalade with your finger; if the surface of the mixture wrinkles, you've achieved the proper set. If not, wipe and return the plate to the freezer, continue cooking the marmalade, and check again in five minutes, stirring frequently to keep the mixture from burning.
  • Once the marmalade passes the plate test, remove the pot from the heat. Stir the mixture gently for one minute. This will keep the solids from floating to the top of the jar.
  • Fill your jars, wipe rims, apply prepared lids, and screw on bands. Lower into prepared canner and process for five minutes at a gentle boil, counting from when the pot returns to a boil.
  • Remove jars to a folded dish towel on the counter and allow to cool completely. After cooling, check seals by pressing down on the top of the jar — no movement means you've got a good seal.