HOME > Chowhound > Home Cooking >

question about Nigella Lawson grapefruit marmalade recipe

jubilant cerise Feb 13, 2011 11:45 AM

Finally got around to making this recipe. It's delicious but I find it a tad hard to spread. I'm pretty sure I only cooked it to the set point but...? Anyone else experience this?

I made meyer lemon marmalade previous to the grapefruit and have no problems spreading that. The recipes are different though - the grapefruit doesn't use water as an ingredient. Maybe water gives the marmalade more leeway when getting to the set point?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. l
    LauraGrace RE: jubilant cerise Feb 13, 2011 12:32 PM

    I used Nigella's recipe and, now that you mention it, I did find it QUITE firm at first. It's about... oh, three years old now, I guess, and it's much softer, even from the fridge. Not that that helps you right now, but... ;)

    I'd just give it a really good stir, or leave it at room temp, or both.

    5 Replies
    1. re: LauraGrace
      jubilant cerise RE: LauraGrace Feb 25, 2011 08:37 PM

      Oh good, I'm glad I wasn't the only one that found it a wee bit hard. Have you just been eating it on toast? I think I might try baking with it, like a sticky cinnamon bun sort of thing.

      1. re: jubilant cerise
        l
        LauraGrace RE: jubilant cerise Feb 26, 2011 05:35 AM

        Try storing it at room temp rather than in the fridge for now. It's got plenty of acid and sugar to keep the nasties at bay, obviously!

        Let's see. I've made cocktails with it. I've made jam thumbprints with it. I've made a glaze for tea-smoked salmon with it. I've made vinaigrette with it. I've done a pork loin glaze with it (with homemade mustard -- super yum). I've definitely eaten heaps of it on toast! :) I still have quite a bit left, maybe 6 or 8 jars, so I'm sure I'll come up with a few more uses. Would love to know how the cinnamon buns come out if you try them! :)

        1. re: LauraGrace
          jubilant cerise RE: LauraGrace Feb 27, 2011 03:21 PM

          Thanks! Those recipes sound delish. Non-refrigeration freaks me out a wee bit but I have a half dozen jars to work through, so if one goes weird it's not a total loss.

          I saw a recipe for jam soda on the blog Brownie Points (I think? but I'm having trouble accessing it at the moment), so I might give that a go too! I also really love bagels with cream cheese and jam, mmmm...

        2. re: jubilant cerise
          iL Divo RE: jubilant cerise Feb 27, 2011 03:34 PM

          I love the sound of this, never heard of making that kind of citrus marmalade. Since I am not fond of orange marmalade but love Myer Lemons and Ruby Red grapefruit, I think this would be something I could see myself making.

          Is there a link for the recipe?

          I'd use it as a glaze over a roasted pork tenderloin. I'm one of those that loves meats with fruit.

          Once I took a whole jar of apple jelly, melted it added salt and pepper, allowed it to come to room temp then put chicken breasts in it to marinate all day. then baked it in low oven, served over a bed of sticky sweet white rice.

          1. re: iL Divo
            jubilant cerise RE: iL Divo Mar 5, 2011 11:07 AM

            iL Divo, that chicken sounds great!

            Here's the meyer lemon marmalade recipe I used: http://1greengeneration.elementsintim...

            Nigella Lawson's pink grapefruit marmalade recipe (there's a Q&A and two recipes - marmalade one at the bottom): http://www.tasteoftheseacoast.com/Cel...

            FYI that I find the grapefruit marmalade more bitter than orange marmalade. The meyer lemon one is just a hint of bitterness.

      Show Hidden Posts