Grapefruit Marmalade
This classic grapefruit marmalade recipe from 1900 offers a tangy and refreshing treat, perfect for breakfast or as a delightful gift. The combination of grapefruit, orange, and lemon creates a balanced citrus flavor, while the slow cooking process ensures a tender rind and a rich, satisfying texture. Enjoy this homemade marmalade on toast, scones, or as a glaze for meats.
Ingredients
- 6 each Grapefruit
- 1 each Orange
- 4 each Lemon
- 1 lb Granulated Sugar (For each pound of fruit. Quantity estimated (not specified in original recipe))
- 6 cups Cold Water (For each pound of fruit. Quantity estimated (not specified in original recipe))
Instructions
- 1Wash the grapefruit, lemons, and orange carefully. Cut each fruit into quarters. Slice the quarters through the rind and pulp, making thin slices.
- 2Weigh the fruit. For each pound of fruit, add 6 cups of cold water. Allow the fruit and water mixture to stand for twenty-four hours.
- 3Let the fruit and water mixture boil gently until the rind is very tender. This may take some time, depending on the fruit. Set aside for four hours.
- 4Drain off the liquid. Weigh the fruit mixture. For each pound of fruit, add a pound of sugar. Let cook slowly until the mixture thickens or "jellies" when tried on a dish. Be careful not to get the mixture too thick, as it will thicken somewhat more upon cooling.