Grapefruit Marmalade with Vanilla and Anise Recipe2019-03-08
Grapefruits are considered to be a relative newcomer to the citrus clan and are a hybrid mutation between a pomelo and sweet orange. Said to have originated from Barbados, the fruit was named grapefruit because of the way the fruits grow in clusters like the grapes.
Grapefruits were first introduced to the United States at Safety Harbor, Florida in 1823 by Count Odet Philippe. At first, people considered grapefruits as a novelty item and usually cringed at the bitter-tart taste of the white-variety grapefruits, which were the only varieties available at the time.
Thanks to the discovery of Ruby Red grapefruits in Texas, the ever-waning grapefruit industry was given a much needed boost. The red variety is so much sweeter and less acidic than its white counterpart. Further hybridization gave birth to sweeter and acid-less varieties years after the first red grapefruit cultivar was found. Grapefruit marmalade is a tasty treat. Try this recipe when you have a few extra grapefruit ready to use.
How to make Grapefruit Marmalade with Vanilla and Anise
Prep Time: 10 mins
Ready in: 10 mins
Yields: 3 servings
- 1 3/4-pound Pittman & David Ruby Red Grapefruit (about 2)
- 2 star anise pods
- 1 vanilla bean, halved lengthwise
- 2 cups sugar
- 1/4 cup fresh lemon juice
- Using a sharp knife, remove peel and white pith from 1 grapefruit and thinly slice. Remove peel and white pith from remaining grapefruit.
- Discard (you won’t want all of the peel and pith in the marmalade). Slice flesh of both grapefruits into rounds; remove any seeds.
- Combine sliced peel, grapefruit, and star anise in a large saucepan; scrape in seeds from vanilla bean and add pod. Toss to combine; pour in 4 cups water and bring mixture to a boil. Reduce heat and gently simmer until reduced by three-quarters, about 1 1/2 hours. Add sugar, return to a simmer, and cook until mixture is thickened and juices are syrupy (mixture will set up when a small amount is spooned onto a cold plate), 1–1 ½ hours longer.
- Let marmalade cool slightly, then stir in lemon juice. Spoon into clean jars and let cool.