Tuesday, 25 March 2014

Pomelo Marmelade / Grapefruit Marmalade

My inspirasie wat tuinmaak betref is beslis Annabel Langbein en haar pragtige tuin op die rand van 'n pragtige meer.  Uit haar tuin kook sy konfyt en maak sy die heerlikste etes, en hier is 'n resep wat ek beslis gaan probeer met die pomelos uit my eie tuin:

Grapefruit Marmalade Recipe  (Annabel Langbein)
Prep time: 30 mins Cook time: 1 hour 40 mins Makes: about 4 litres

2kg grapefruit
2kg sugar
1/2 cup whiskey

Cut the unpeeled grapefruit into quarters, then slice finely by hand or using the slicing attachment of a food processor. Place in a wide, non-corrosive preserving pan and cover with 2 litres of water. Cover and leave to soak overnight.

The next day, place the pot over a high heat, bring to the boil and boil for 40 minutes. Lower the heat and add the sugar. Stir until the sugar is dissolved, then return to the boil and boil for an hour, stirring every 10 minutes or so to prevent the grapefruit from catching on the bottom – you want it to almost catch, but not burn. If you feel it starting to catch, remove it from the heat for a couple of minutes, giving it a gentle stir to stop it burning on the bottom, then continue boiling.

After 55 minutes do a ‘set test’ to check if your marmalade is ready. Chill a saucer in the fridge for a few minutes, then drop a teaspoonful of marmalade onto it. The marmalade is ready when it forms a skin that wrinkles when you hold the plate on an angle. At this point add the whiskey and boil for couple of minutes more to burn off the alcohol.

Pour straight into sterilised jars and seal with sterilised lids. If properly sealed Grapefruit Marmalade will last indefinitely.

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