FRONT BURNER: Grapefruit marmalade sweet reminder

Grapefruit-Vanilla Marmalade
Grapefruit-Vanilla Marmalade

I'm sad to see winter go.

I love the cold — or at least what we call cold here in Arkansas.

I love the starkness and contrast of the naked trees against the sky.

I love the crispness of the air and how easy it is to breathe.

I love the way the cold air makes my skin tingle.

I love the sparkle of frost.

I have a love-hate relationship with spring.

I love the longer days.

I hate the unpredictable weather.

I love the color — the tufts of vibrant green grass and weeds and the early blossoming flowers.

I hate the pollen.

I really hate the pollen.

I dread summer.

I hate everything about summer except for the food.

I hate the heat.

I hate the humidity.

I hate not being able to breathe.

Fall is pretty much the same as spring.

Beautiful.

Unpredictable.

Suffocating.

But I love winter.

This grapefruit marmalade is the perfect way to hold on to the sweetness of winter even as the days grow longer and warmer.

Grapefruit-Vanilla Marmalade

2 pounds 2 ounces grapefruit, organic recommended

5 cups granulated sugar

6 tablespoons bottled lemon juice

1 vanilla bean, split lengthwise

Place the whole, unpeeled grapefruits in a large pot and add enough water so that they float freely. Cover and bring to a boil over high heat. Reduce heat and simmer 1 to 2 hours or until very soft.

Meanwhile, prepare jars and lids for water-bath canning. For detailed, step-by-step instructions on preparing a boiling water canner, canning jars and lids, visit arkansasonline.com/613canning.

Place a small plate in the freezer.

Drain the grapefruit and place them on a cutting board and set aside until cool enough to handle. Once cool, cut each fruit in half; discard stem, seeds and tough membrane. Chop fruit into ¼-inch pieces.

In a large pot or preserving pan, combine the chopped grapefruit, the sugar, lemon juice and vanilla bean. Bring to a boil over medium-high heat, stirring often. Boil hard, stirring often, until the marmalade jells — this could take anywhere from 15 to 30 minutes — watch the mixture carefully. When the foam begins to subside and the mixture starts to sheet off the spoon it should be ready. To test it, remove the plate from the freezer and place a small spoonful of marmalade on the frozen plate and return it to the freezer for a few minutes. If it forms a film and wrinkles when nudged, it's ready.

Remove pot from heat and let rest 5 minutes. Remove vanilla bean. (The vanilla bean can be rinsed and dried for later use such as another batch of marmalade, homemade vanilla extract or to flavor a bag of sugar.)

Ladle marmalade into the prepared jars, leaving 1¼-inch headspace. Wipe rims clean with a damp cloth. Center lids on rims. Screw on bands until fingertip tight — just until you meet resistance. Place jars in canner, add water to cover jars by 1-inch and process for 10 minutes. Remove jars to towel-lined counter and let stand undisturbed 12 to 24 hours.

Test seals by pressing the center of each lid. If it flexes, the lid did not seal. Reprocess or refrigerate any unsealed jars immediately. Sealed jars will keep in a cool, dark place for up to 18 months.

Makes about 5 half-pints.

Recipe adapted from Preservation Society Home Preserves by Camilla Wynne

Food on 03/06/2019

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