Cream Scones with Grapefruit Marmalade
Remember that 5 lb bag of pink grapefruit I bought, committing myself to either eating them or coming up with something to do with them all? They came to Tofino with us in the back of the car. I haven’t eaten them here, either. So yesterday I grated the rind of a few others, then peeled away the pith, chopped their innards and turned them into marmalade.
Here’s how I did it: I washed and dried 4 pink grapefruits and coarsely grated the rind on the box grater. Then I peeled away the white pith and chopped the fruit. I put it into a pot with 2 cups of water, brought it to a boil, cooked it for 30 minutes, then took it off the heat and set it aside overnight.
The next morning I added 3 cups of sugar and brought it to a boil – without a candy thermometer, I cooked it until it thickened and looked syrupy. You could test a small spoonful on a dish or saucer placed in the freezer to get nice and cold – if it gels and wrinkles with a push of your finger, it’s done. Otherwise wait until it looks light hot marmalade – slightly runnier than what cold marmalade would look like. It made about 3 cups, and is now in the fridge for future visitors here. If I don’t eat it all myself on warm cream scones.
April 03 2011 | preserves | 7 Comments »
