Grapefruit and Meyer lemon marmalade from The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser

  • grapefruits
  • lemons
  • sugar
  • Meyer lemons

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Queezle_Sister on December 07, 2014

    Grapefruit peel is sliced into slivers. Not too bad, I probably completed the task in only 20 minutes. Then you supreme the grapefruit (5 lbs), and save the interior membranes. The lemons are a bit trickier - you cut the ends off, and then you cut sections of lemon - skin on. I had some difficulty guessing where to cut to get on the correct side of the membrane, but it worked out. The sections are then cut into 1/4 inch pieces. The peel & sections of grapefruit are cooked with the lemon sections, along with water and more lemon juice. The membranes are put into a jelly bag and cooked along with the rest. After about 30 minutes, remove the jelly bag membranes, and squeeze it to extract pectin. which then goes into the marmalade, along with sugar, and more cooking. I think altitude gave me a bit of a problem. The instructions say to cook for 25 - 30 minutes to a temperature between 225 and 250. After 45 minutes I couldn't get my temperature that high. It didn't set up fully.

  • PrincessK on February 14, 2011

    pg 611

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.