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Monday, March 25, 2013

Ruby grapefruit and star anise marmalade

I bought four ruby grapefruit weeks ago, with marmalade in mind. Then I got home and looked in my preserve cupboard and realized how crazy full it was. So I spent those weeks wracked with indecision about whether to make it or just eat them. In the end I made it. My basic marmalade method is this one, and the increase in citric acid was according to the grapefruit marmalade recipe in the AFRC Home Preservation book. The star anise just seemed like it might marry really well with grapefruit (perhaps because of this recipe), as well as being the single prettiest spice to add to a jar. I sometimes find its liquoricey-ness overpowering so I wasn't sure...

(makes about 7 medium sized jars)

4 ruby grapefruit ()
1 1/2 tsp citric acid
1.3 litres water
2 kg sugar
2-3 whole star anise (or pieces adding up to that)

Wash the grapefruit thoroughly. Chop into quarters. Cut out the pulp. Squeeze the juice into the pan. Put the remaining pulp and seeds into a muslin square in a colander over a bowl. Repeat for all the quarters of all the grapefruit. Then thinly slice the rind pieces (do not remove pith) and add them to the pan. Tie up the muslin with all the pulp and seeds in it into a tight bundle, then add it to the pan. Add the water and citric acid. Bring to the boil and simmer, covered, for 2 hours or until the rind pieces are soft.

Remove the muslin bag and squeeze it between two plates to get as much liquid back into the pan as you can, then discard the contents. Add the sugar and star anise and stir while dissolving / coming to the boil. Boil hard (taking care to check it is not sticking to the bottom of the pan) until setting point is reached.

Let stand for ~30 min before putting in sterilised jars.


...so I actually split the batch (just before adding the sugar), making one half simply grapefruit and adding star anise to the other half. I loved how it turned out with the star anise - the anise flavour comes through just enough, and its thick, heady sweetness plays off the tangy grapefruit beautifully. Only sad thing was that the ruby red of the grapefruit didn't really come through in the marmalade colour - it is a similar colour to orange marmalade, slightly lighter.
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