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Post by millie on Feb 27, 2008 16:34:14 GMT -5
Hello!
Can anyone give me suggestions/recipes for using up 2 grocery bags full of fresh grapefruit?
TIA! Millie
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Post by BigM on Feb 27, 2008 16:39:14 GMT -5
I'm not sure about grapefruit, but I like to stuff chickens with oranges before I bake them.
What about canning them??
Me
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Post by Granny Smith on Feb 27, 2008 17:29:34 GMT -5
How about grapefruit marmalade? Grapefruit Marmalade 1 to 3 Texas Ruby Red or Rio Star grapefruit 1 lemon 1 1/2 cups water 1/8 teaspoon baking soda 5 cups granulated sugar 1/2 (6 ounce) bottle liquid fruit pectin Remove skins in quarters from grapefruit and lemon. Set fruit aside. Lay quarters flat; shave off and discard almost all white part. With a sharp knife or scissors, slice rind very thin. Combine rind, water and baking soda in large saucepan. Bring to a boil and simmer, covered, 20 minutes, stirring occasionally. Chop peeled grapefruit and lemon; discard seeds. Add to cooked rind and continue simmering 10 minutes. Measure 3 cups fruit mixture into large saucepan. Add sugar to fruit in pan; mix well. Place over high heat; bring to a full, rolling boil, stirring constantly. Boil hard 1 minute. Remove from heat and stir in pectin at once. Skim off any foam. Stir and skim 7 minutes. Ladle into hot sterile jars and seal. www.thatsmyhome.com/general/grapefruit-marmalade.htm
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Post by millie on Feb 27, 2008 17:52:57 GMT -5
Granny Smith- The marmalade sounds good. Have you made it before?
Me- I have never done any really canning so not sure I could tackle that. I have jars, lids and rings left at my house by the previous owners but just looking at them scares me!!
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Post by Granny Smith on Feb 27, 2008 19:16:21 GMT -5
No, Millie, I haven't made it before, but I have made orange marmalade. Grapefruit never gets very cheap here, so I seldom have any. I thought it sounded good, too. I might break down and buy some, just to try this. It only calls for 3.
Many of the ladies here are avid canners and we'd be willing to help you in any way we can. Making jams, jellies, and marmalades are probably the easiest thing to start with, since you don't need a lot of specialized equipment.
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Post by millie on Feb 28, 2008 11:45:25 GMT -5
I think I will try the marmalade.
I only have about 4 jelly size jars. I can't tell from the recipe how many I will need. Also, when my mom made jelly she put a wax of some sort on the top of them. Is that the way to do it?
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Post by Granny Smith on Feb 28, 2008 14:25:46 GMT -5
Covering with wax is no longer recommended. Now they tell you to use new lids and rings (gotta boil the jars, lids, and rings first, to sterilize them). Put the marmalade in them while the marmalade and jars are hot, then screw on the hot lids. Set on a dry towel (or rack) to cool. When the lids 'ping' and sink down, they are sealed. Don't touch the lids for at least 24 hours. Label and put them up.
If you think you can eat that much marmalade, you could put it in jars, let it cool, then store it in the refrigerator. I believe this recipe would make 6 - 8 jelly glasses (or 6 - 8 cups) or maybe more.
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Post by sheree on Mar 1, 2008 15:42:52 GMT -5
Somewhere I saw a recipe for a slush type fruit mix made with grapefruits...I remember it because they froze it in glass jars (I about died when I read that part LOL)...but it looked really good. We moved and I lost the recipe for it...
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