Today I was on a frenzy to get as much canned as possible before I have to go out of town on Thursday. I had some batches and recipes that I didn’t get to this weekend because of the Earth Day celebration. I finished Strawberries in Light Syrup, Pickled Radishes, Lavender Jelly, and lastly I received some more Rhubarb from my friend Mardena and new that I wanted to try the Grapefruit Rhubarb Marmalade that I posted from Canadian Living on Facebook.
I followed the instructions to the letter and had hoped that the color would be as bright and sunny as the one in their picture, but even before I started I found it difficult to image that since Rhubarb was red and the grapefruit was pink, one would think the final product would be a combination of the two. I will take a few jars over to Mardena for this great gift. Here is the recipe.
Rhubarb Grapefruit Marmalade
- 3 pc. red grapefruit (unpeeled), (I used pink)
- 1 pc. lemon
- 6 cups sugar
- 4 cups sliced fresh rhubarb
- Scrub grapefruit; cut out stem and blossom ends and any blemishes. Cut in half crosswise. With citrus juicer, squeeze out juice of grapefruits and lemon, dislodging seeds. Strain through sieve into bowl; set juice aside. Remove membranes and set aside.
- Place seeds and any membranes on 8-inch square double-thickness fine cheesecloth. Bring up sides; tie top with string, enclosing seeds loosely. Place in large heavy saucepan. Pour in juice.
- On cutting board, stack grapefruit skins. Cut into 3 parallel strips; cut away excess white pith from strips. Cut crosswise into slightly less than 1/4-inch thick strips. Add to pan.
- Add 5 cups water to pan; bring to simmer over medium heat. Reduce heat, cover and simmer gently, stirring often, for about 2-1/2 hours or until peel turns to mush when pressed between fingers.
- Remove seed bag and let cool; squeeze juice from bag into pan. Mixture should measure 5 cups. If more, uncover and simmer longer; if less, add water.
- In clean Dutch oven, stir together grapefruit mixture, sugar and rhubarb; bring to boil over high heat, stirring constantly.
- Boil vigorously, stirring constantly, until setting point is reached, about 20 minutes. To test, remove from heat. Drop 1 tsp mixture onto 1 chilled plate; freeze for 1 minute.
- Remove from freezer. Surface should wrinkle when edge is pushed with finger. If too liquid, return to heat and repeat test every few minutes with chilled plate. Skim off foam.
- Pour into prepared half pint canning jars, leaving 1/4-inch headspace. Seal with prepared discs and bands. Boil in boiling water canner for 10 minutes.
- 1 bunch red radishes (about 10-12)
- 1/2 cup cider vinegar1/4 cup sugar
- 1/4 cup water
- 2 t. kosher salt
- 1/2 t. yellow mustard seed (you can use brown mustard seed if you want them spicier)
- 1/8 t. whole coriander
- 1/4 t. black peppercorns
- 1 clove garlic - sliced
- Slice radishes and set aside. In a dutch oven combine vinegar, sugar, water, and salt. Cook until the mixture simmers with bubbles around the edge and the sugar is dissolved. In a sterilized pint size jar put in the radishes, spices, and garlic. Leave a 1/2" headspace.
- Pour the hot brine into the jar, remove the air with your rubber spatula, and add more liquid to measure to the 1/2" headspace.
- Put on the lids and rings, tighten finger tight. Process in a water bath for 15 minutes. You will want to wait for about 10 days to two weeks for these to really get to the best flavor. Enjoy!