Grapefruit Basil Marmalade


Have you ever wondered what the differences are between marmalade, compote, jam, jelly and preserve? I came across a very cool article on Serious Eats that describes the various breakfast spreads. If you'd like to delve into the technique and terminology, have a read.
Seriously, Serious Eats is hardcore, they even explain the FDA requirements for sugar to fruit ratio needed when making jam!
This is also where I learned that the word marmalade is derived from the Greek word, melimelon, which is "quince fruit stored in honey". And so, I chose to use 2 parts honey and 1 part sugar for my recipe.
Makes 500 ml of jam
Time 1 hr 30 min
3 grapefruit
1 1/2 cup high-quality honey
1 tsp vanilla
3 basil leaves, thinly sliced
1/8 tsp ground cloves
2 cups of water
Meanwhile, place meat and juice of grapefruit in a bowl, removing the seeds (the tiny seeds are OK), the skin membrane and the pith (white parts of the fruit).
Place the grapefruit meat and juice into the medium pot with the drained rind. Add the honey, sugar, vanilla, ground cloves and water. Bring to a boil and then turn the heat down to simmer for 40 min, stirring regularly to prevent it from sticking to the bottom of the pot.
After 40 min or so, bring the heat up to medium high, add the thinly sliced basil and stir regularly to prevent burning. Cook off the liquid for 10-15 min. Grapefruit tends to contain more juice than the average orange so the consistency will be more running at this time. Once it is refrigerated, it will be more gelatinous in texture.
Serve with fresh bread, toast or cheese and crackers.
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