Family, marriage, womanhood, a simple life at home
Monday, December 13, 2010
The makings of marmalade
In the picture above, you can see marmalade from grapefruit peels that had been simmering on the stove all morning and into early afternoon. When you make marmalade or candied citrus peels, it is recommended to soak the peels in water for a couple of days, changing the water every 12 hours, to take away some of the bitterness. I didn't do it this time, and the product has a rather strong bitter taste, which means that its use might be limited to baking (which isn't bad either).
I generally have an aversion to using citrus peels in cooking and baking because of all the pesticides used on the fruit, but in this instance it's grapefruits organically grown in our garden. I think I'll use the remaining fruit for juice and zest. Zest keeps beautifully in the freezer and adds a lot of taste to cakes, cookies and sweet rolls.