Grapefruit, Cardamon & Orange Blossom Marmalade
It’s citrus season here in NZ which means time for making marmalades, curds and preserving lemons. Pots and pans seem to have been bubbling across the kitchens of the Bloggersphere, Mairi at Toasthas been making lemon curd and Kristina at Plum Kitchen already has jars of marmalade on her shelf (I use Kristina’s method but different ingredients). My Sunday last week was spent doing both, a grapefruit, cardamon and orange blossom marmalade, I want a new flavour and a lemon curd I just had to make after a yummy breakfast I had at a local cafe last week which I will share with you once I have recreated it.
Ingredients for Grapefruit, Cardamon & Orange Blossom Marmalade
Makes approx 3 x 200ml jars
3 large grapefruit
3 cups water
1tsp cardamom seeds
1tsp orange blossom water (optional)
Wash the grapefruit, quarter then thinly slice each quarter and remove the pips.
Place the grapefruit, sugar and water in a heavy bottom stainless steel pan.
Slowly bring everything up to a boil so that the sugar dissolves then allow the marmalade to simmer on a low boil for about 1.5 hours.
Stir every ten minutes until the marmalade starts to thicken then test the consistency of the marmalade.
Do this by placing a plate in the freezer to chill it down then drop some marmalade onto the cold plate. If it set once chilled then it is ready, if not continue to boil until it does.
Add the cardamon seeds and orange blossom seeds at this point and then pour into sterilized jars.