Yep, I decided to try grapefruit marmalade. Even tart grapefruit is sweeter than lemons, right? So it can't be that hard to screw up, right?
I found what I thought would be a pretty fail-safe recipe (clearly, I am Einstein's definition of insanity, right?). The most difficult part of it, really, was removing the pith. Grapefruits have a s*** ton of pith, by the way, in case you were curious, and it took a good long time to scrape it all off but keep the peels in tact.
The biggest difference between a marmalade and a jam (yes, I totally looked it up) is that marmalades don't use an "outside" gelling agent (like Sure-Jell®). All the pectin is found in the fruit; marmalades generally use citrus, and in fact the pectin that is used to make store-bought pectins generally comes from a type of lime (fun fact of the day, right?).
Thanks to our limoncello making party, I had an entire gallon sized zip top bag filled with pithy lemon rinds, so I tossed those into a cheesecloth bag while my concoction of grapefruit, grapefruit juice, grapefruit peel, water, and sugar boiled away to ensure a lovely spread buddy for my peanut butter.
After the allotted 30 or so minutes, I started gel testing with the saucers I had frozen the night before (when I started the process - it would seem that most marmalades are a multi-day project).
|What a gorgeous color, though|
Second saucer - runny. I put the first saucer back in, just in case I needed it.
Third saucer - runny. I put the second saucer back in the freezer, too.
Fourth saucer that was really the first saucer used again - runny.
Fifth... second saucer - runny.
I was now at over 45 minutes AND, of course, HRH decided to take a really short nap (even though she was sick and needed a good long sleep), so I did what I could, but at some point, I had to jar this stuff.
So I did, hoping against hope that, like gravy, it would "thicken as it cooled."
For the count, that would be three marmalade batches that turned out less than expected.
However, at least I got the taste down on this one. I think. I mean, basically, what I have is... grapefruit syrup.
|Not bad with over vanilla|
with some cashews, too
I think it's good, but I'm not sure how it's SUPPOSED to taste.
Fortunately, I was able to see our friend Ellen for coffee this morning, and I gave her a jar. I did tell her that I wasn't totally certain of it's tastiness factor and to be honest with me (and to pour it down the sink if it really is flat terrible).
I have a few more friends who, I hope, will be willing guinea pigs for this. Who knows - perhaps this is going to be the best waffle topping since peanut butter and maple syrup.
But I have another batch of lemons waiting to try their turn even as I type this.