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Grapefruit and Ginger Marmalade

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.2748
Energy (kCal)3542.64
Carbohydrates (g)886.8608
Total fats (g)0.996
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Scrub & rinse fruit, put it and the gingerroot into a large sauce-pan; cover & simmer for 2 hours (until soft). | 2. Remove pan from heat; leave grapefruit to cool overnight. | 3. Next day, halve the fruit, scoop the pulp and seeds into a strainer; set over a wide bowl, rub/press fruit through strainer into the pan below. | 4. Add back the cooking liquid and the sugar; heat gently until sugar dissolves. | 5. Bring to a boil and then boil for three minutes. | 6. Meanwhile---finely slice the peel (or process for a few seconds in food processor); stir peels into boiling syrup, continue until mixture reaches 200*F (for sea level). | 7. Remove pan from heat; skim foam, let stand for 5 minutes to stabilize fruit throughout. | 8. Spoon marmalade into hot jars, seal with two-part lids. | 9. Process in a boiling water-bath for 15 minutes (sea level). | 10. Label jars, store in a cool-dark place. | 11. NOTE: Just before spooning into jars, add a splash of rum. Yippee! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grapefruit 3 318.72 80.4768 6.2748 0.996
    gingerroot 1 tablespoon - - - -
    water 2 1/2 cups 0.0 0.0 0.0 0.0
    sugar 4 cups 3223.92 806.3839999999999 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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