Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Edon Waycott is a local jam and preserve maker whose books include Summer Fruit: A Country Garden Cookbook, published by Collins, Preserving the Taste and Breakfast All Day: 150 Recipes for Everybody’s Favorite Meal, both published by Hearst. Waycott first shared this recipe for Chunky Orange and Grapefruit Marmalade on December 14, 2002.
Keep reading for the full recipe…
CHUNKY ORANGE AND GRAPEFRUIT MARMALADE
Makes 4 cups
2 large ruby grapefruits
4 Valencia oranges
2 1/4 cups sugar
1/3 cup orange liqueur (such as Triple Sec or Cointreau), optional
Using a zesting tool, remove the outermost colored layer from the grapefruits and place in a large skillet or saute pan. Reserve the grapefruits.
Cut 2 of the oranges in half horizontally. With cut side down, cut the halves into slices 1/8 inch thick. Then cut the slices through the rind into segments not more than 1 inch . You will have many pie-shaped pieces. Add these to the pan with the zest. Stir in 2 cups water and bring to a boil. Turn heat down to medium and cook for 15 minutes. Remove pan from heat and allow to stand overnight, covered, at room temperature, making sure all the fruit is covered with the water.
The next day, add the sugar to the pan and boil gently for 30 minutes. The orange peel and zest will look somewhat translucent and glazed and the liquid will have thickened slightly.
Meanwhile remove the peel and any spongy white pith from the grapefruits. Cut the pulp in half and remove seeds. Place in food processor fitted with metal blade. Peel and seed the remaining oranges and add them to the processor. Pulse until all the pulp and membranes are broken up. Stir this mixture into the pan. Continue cooking over medium heat for 30 – 45 more minutes, stirring often. The marmalade is done when the whole mass appears glazed, thickened, and a light amber color. It will continue to thicken as it cools. Stir in the liqueur, if using, and remove form heat. Ladle into 4 eight ounce hot, sterilized jars and seal with new lids and metal bands. Cool to room temperature and check seals.