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.
- 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.