If you prefer tangy and refreshing preserves, this Ruby Red Grapefruit-Vanilla Marmalade is one to try. To achieve a wonderfully red-blushed preserve, look for the red variety rather than pink. They have a rich flavor and make a really delicious, sweet, jewel-colored marmalade. Serve this fresh-tasting citrus treat with warm croissants and strong coffee for leisurely weekend breakfast. The combination of grapefruits and vanilla is a winner.
Ruby Red Grapefruit-Vanilla Marmalade
- 3 large organic ruby red grapefruits
- 3 cups water
- 4 cups raw sugar
- 1 vanilla bean, seeds scraped
Set a large pot of water to boil. Cut off the peel of the grapefruits, working to get good thick slices, but leaving the inner white pith closest to the fruit still attached to the fruit. Cut the peels into strips. Blanch the peels by submerging them in boiling water for about three minutes. Drain in a colander and rinse under running water. Bring a fresh pot of water to a boil and repeat the blanching process again, this removes any bitterness. Drain and rinse again.
Place the peels in a large pot. Cut off all the white pith from the remaining fruits then, working over the pot, cut between the grapefruit membranes so that the fruit sections fall into the pot. Squeeze juice from the membranes and discard them.
Add the water and sugar to the pot and bring to a boil, stirring to combine. Lower the heat to a very low simmer. Simmer until the marmalade is thick and translucent, about one hour. The marmalade may still appear a touch watery, don't worry, it will thicken as it cools.
Add the vanilla bean seeds and simmer another five minutes. Remove from the heat, and set aside to cool. You could can this and process in a hot water bath or simply store in jars in the fridge.
Although you can use yellow grapefruit to make this marmalade, it tends to give a very pale result with more tang than the ruby red variety, but a much less fruity flavor.