Hey ya’ll. A while since I posted so I thought I would share a latest recipe with you. I have been cooking non-stop lately after taking a cookery class in fish that Tony had bought me as a Christmas gift. (Smoked Salmon cheese souffle anyone?) This recipe is an adaptation of a Nigella recipe, made a little more tart and a little more flavorful with one or two additions. I strongly encourage a canning thermometer as the first time I made this I used the cold plate from the freezer technique and we could have cut the marmalade with a knife, it set up so hard. And by the way, this really tastes incredible and is very pretty in the jar so would make a great gift!
2 Large pink grapefruits
500 grams caster sugar
1/3 cup honey or agave syrup
Juice from two limes
1 shot cointreau
1 shot jack daniels
Pierce each grapefruit a couple of times with a skewer. Place grapefruit in a saucepan and add enough water that they float. Bring to a boil then simmer gently for two hours until grapefruit are very tender.
Drain the water and gently move the grapefruit to a large bowl (they are hot!). Use a large knife and or a pizza cutter to slice the grapefruit as thin as you want it. Pick out any large pips. Move the grapefruit and juice back to the saucepan, adding the sugar, lime juice and agave syrup (add more sugar or agave syrup if you want sweeter marmalade, we like it tart). Simmer gently until the sugar dissolves then bring up to a medium high heat and cook for about 10 minutes. Add the shots of cointreau and jack daniels. Continue cooking until marmalade reaches the set point of 220 fahrenheit or 104 celsius. This should only take about 15 to 20 minutes more, stir frequently so it doesn’t burn. Ladle into jars (makes about 1 liter of marmalade) and store in the fridge. You can water bath and can if you like but we like to just eat it 🙂