Last winter we lived in Northern California (after our house in Oregon sold but before we could move to our land in Wyoming) and we had access to an amazing array of different fruits. Joe’s parents had a grapefruit tree and to be honest we ended up with grapefruit running out our ears. This year in Wyoming we don’t have all of the wonderful fruit available to us but we were brought a few things from family that still lives in California. I ended up with three grapefruit that needed to be used up.
In the Nourishing Traditions book there is a wonderful sounding recipe for lacto-fermented Orange Marmalade. I decided to use that recipe for inspiration to try to make a Grapefruit Marmalade. The results are less of a jam style marmalade and more of a condiment type item. I love the slight tang to it and can imagine it alongside a savory dish -maybe with the Duck breasts we are planning to have on Christmas Eve. If you like grapefruit I think you will enjoy this.
The peels on two of the grapefruit I used were quite thick so I removed them. I did leave the peel on one. The peel that was left on came out soft enough that it can be eaten and I anticipate that the longer the Marmalade sets the softer the peel will become.
(adapted from Nourishing Traditions by Sally Fallon- Orange Marmalade)
1 Tablespoon Sea Salt
1/4 cup whey
1/4 cup Rapadura or Sucanat
Peel or don’t peel all or some of the grapefruit (your choice). Slice the grapefruit very thin and cut in quarters. Place in quart sized jar and press down lightly with pounder or meat hammer (I used a long handled spoon). Combine remaining ingredients and pour over grapefruit. Add filtered water if necessary to cover the grapefruit. Keep Marmalade at least one inch from the top of the jar. Cover tightly and leave at room temperature for 3 days. Then transfer to the refrigerator.
Do you think you would like Grapefruit Marmalade? How would you use it?
This post is a contribution to Fight Back Friday hosted each week by Kristen the Food Renegade.