Recipe by Libbie Summers
Photography by Chia Chong
Food Stylist Assistant: Candace Brower
A full blown toast party.
Vanilla Grapefruit Marmalade
makes 1 quart
2 large grapefruits
1 large lemon
2 teaspoons vanilla paste
4 cups sugar
Peel the grapefruit and lemon leaving rind with just a thin layer of white pith (too much white pith makes for a bitter marmalade). Cut rind into strips that are 1/8-inch wide. Remove seeds from fruit and chop coarsely. Save all the juice.
In a large heavy sauce pan over medium-high heat, simmer rind, chopped fruit, reserved juices, vanilla and 2 cups water for 10 minutes. Pour hot mixture into a heatproof bowl and let stand in a cool place for 8 hours.
Return mixture to the large sauce pan. Add sugar and set over medium-high heat. Insert a candy thermometer and bring the mixture to a boil, stirring constantly until the sugar dissolves. Continue boiling until the mixture reaches 220 degrees F.
Remove marmalade from the heat and skim off any foam. Carefully ladle into a sterilized quart jar (I sterilize in the dishwasher). Screw on lids and refrigerate. Serve within 1 month.
Note: If you would like to can the marmalade, ladle into a sterilized quart jar leaving 1/4-inch head space. Wipe the rims and seal jars. Process in a boiling water bath for 10 minutes. Remove the jars from the water bath and let cool for 10 hours. Test for an airtight seal. Store in a cool dark place.
Libbie’s Food Styling Props: Shot on white washed wood. Jar is a vintage canning jar from Habersham Antiques Market. Spoon is a camp spoon from Bass Pro Shops. White fabric from Jo-Ann Fabrics. Blue and white fabric I brought home from France.
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