Vanilla Grapefruit Marmalade

By Libbie Summers 
Photography by Chia Chong
Recipe originally posted on Salted and Styled

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.


Mandarin Orange Prosecco Preserves

By Libbie Summers
Photography by Chia Chong
Original post on Salted and Styled with recipe adapted from The Whole Hog Cookbook by Libbie Summers, Rizzoli 2011

Just three ingredients (with one being bubbly) and you’re on your way to the greatest breakfast ever!

Mandarin Orange Prosecco Preserves by Libbie Summers and Chia Chong for Salted and Styled
Mandarin Orange Prosecco Preserves
yields 1 pint

4 Mandarin oranges, very thinly sliced into rounds
1/4 cup freshly squeezed Mandarin orange juice (from approximately 1-2 oranges)
1/2 cup Prosecco
Granulated sugar

Sterilize a one pint canning jar, lid and band and set aside.

In a large non-reactive pot over high heat, add the orange slices and cover with cold water. Bring to a boil, reduce heat and allow mixture to simmer for 10 minutes. Drain water and repeat the process.

In the bowl of a food processor fitted with a metal blade, add cooled slices and pulse just a few times. I like my marmalade chunky, but you can continue to pulse if you like yours a bit finer.

Using a kitchen scale, weigh the orange pieces. In a large non-reactive pot, add the orange pieces and the same weight of sugar as the slices weighed. Stir in orange  juice and prosecco. Bring mixture to a boil and continue boiling until marmalade reaches the gel point of 220º F (approximately 10 to 15 minutes).

Remove from heat and skim off any foam. Ladle into prepared sterilized jar. Let cool 10 minutes and then refrigerate for immediate use. Process in a water bath for longer storage. Mandarin Orange Prosecco Marmalade will keep refrigerated for 2 months.

Cook’s Note: If you don’t have a thermometer, you can test to see if the marmalade has set by placing a plate in the freezer when you start cutting the clementines. A few minutes into the final boiling with sugar, remove the plate from the freezer and put a small dot of marmalade onto the cold plate. Run your finger through the marmalade. If the mixture leaves a clean path where you ran your finger through and doesn’t come back together, your marmalade is done. If it does run back together, keep cooking and re-test again until it is set.

  • Yields: 1 pint
  • Prep Time: 20 minutes
  • Cook Time:  30 minutes
  • Inactive Time: 20 minutes
  • Difficulty: You need to have a little skill

Mandarin Orange Prosecco Preserves by Libbie Summers and Chia Chong for Salted and Styled



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