Ruby Grapefruit Marmalade

I promised to put up another post about jam - if the next attempt was succesful - here it is...
In that same supermarket outing I had also bought 6 really nice looking Ruby Grapefruit. I'm really really fond of marmalade - so this was the prefect ingredient for making a luscious spread. Why grapefruit? Well, we can't get Seville oranges here, so in an attempt to add that tangy, slightly bitter characteristic of Seville Orange marmalade that I love,
I usually resort to grapefruit. Ordinary oranges are OK, but a bit sweet and lack character. For those who do not like their marmalade bitter, but yet wanting some Ooomph, I make a 3 fruit (orange, lemon and grapefruit/lime) version.

I wanted to give the marmalade a slight rosy hue, the way the fruit looks in its fresh state, and was wondering how this could be achieved. Mulling on the idea whilst browsing the vegetable section, I spied some beetroot. Yes! Beetroot. I've eaten a really delicious grapefruit and beetroot salad and knew immediately this was my solution. I would add beetroot juice to the fruit pulp and this would impart a lovely earthy sweetness as well as adding a beautiful ruby colour.


I'm pleased to say it all went according to plan and here's some of the photos of the session... we even managed to eat some with fresh baked muesli bread, all made on the same very domestic Saturday. Yum!

In case you are wondering about the labels... I thought it would lend a professional touch to name the product.

Helps when I give them away to friends and family.

Plum jam scented with cardamom

Whilst doing grocery shopping in NTUC, I noticed a good buy! Plums.. $2.45 for 15!! Wow... I shall make plum jam...and revive my Luscious Spreads jam business. (www.lusciousspreads.com).

Also spied some really delicious looking ruby grapefruit, which shall become a unique jam - I'll share more when - if that new combo with secret ingredient becomes successful.

First, plum jam. This is a tried and tested recipe - the last time I made it was some months ago - 7 to be precise, since I just opened the last jar from that jam session a few days ago. Got a little anxious that my stash of home made goodies was nearly gone! I had left it in the far corner at the back of the fridge to see how long it would keep. I'm glad to report it was in perfect condition.

So here's the recipe:

• Plums - about 1.2kg
• 600ml red grape juice
• 2 tsp of crushed green cardamoms (in muslin bag)
• Granulated sugar about 1kg (or 450g for every 600ml reduced pulp)

Simple enough!

Method:

Remove the pits and roughly chop the plums. Place in pot with the grape juice, cardamoms. Bring to boil and simmer for 1h. Discard cardamom.
Sieve the reduced pulp and measure the volume.








Add 450g sugar for every 600ml pulp
Stir till well dissolved and bring to a roiling boil

Allow to boil for 10-15min, stirring occasionally to prevent sticking
Boil till gel point or 105C has been reached

Bottle into sterilised jars.