When we are in Umbria for six months every year I make a number of different types of jams and jellies that I share with our farmhouse guests. Unfortunately though, when I get back to North America I seem to get a little lazy and rarely do any canning at all. Since I went a little crazy this past Thanksgiving buying too many bags of cranberries, I decided to use some along with pink grapefruit to make a nice marmalade for my family to enjoy over the holidays. When we are all together, everyone loves to enjoy big, leisurely breakfasts, and I thought this marmalade would be perfect spread on toasted slices of my whole wheat walnut bread. Since cranberries have a lot of natural pectin, you do not need additional pectin in this jam which is something I really like. I used 6 cups of sugar in my marmalade which created a jam that was still tart but had enough sweetness so the little ones will enjoy it as well. If you prefer your jam sweeter, simply add additional sugar.
Deborah Mele 2011
- 4 Large Pink Grapefruits
- 1 1/2 Cups Water
- 5 Cups Fresh or Frozen Cranberries
- 6 + Cups Sugar
- To prepare the grapefruits, use a sharp knife or peeler to remove the peel from your grapefruits, trying to cut just the peel and not the white pitch.
- Thinly slice the rind into very thin strips.
- Use a sharp knife to cut off the white pitch from the grapefruit, and then cut into sections.
- Loosen the flesh from the membranes and chop, discarding seeds and thick membranes.
- In a saucepan, add the grapefruit rind and flesh with the water and bring to a boil and cook for 30 minutes or until the peel has softened.
- Add the sugar and cranberries and bring to a boil.
- Reduce the heat and then cook over a slow boil, stirring often until the mixture has thickened.
- Pour the marmalade into hot sterilized jars with lids.
- Store in a cool, dark place for up to one year.