OK! This is an experiment I have yet to try but wanted to share. This recipe would be for a good sized batch of marmalade. You would only use a small bit to have on a Melba Toast or to cook with every once in awhile so I wouldn't worry about the 3 WHOLE grapefruits.
Ingredients (makes 3 cups of marmalade)
3 - medium-sized grapefruit
2 cups - Stevia, or a weight equal to the peeled weight of the grapefruits.
*Grapefruit has plenty of pectin in it. (Pectin is the stuff that makes jam set.)
*By the way, some marmalade recipes use water... not this one. I think you get a more flavoursome marmalade without dilution.
- Use a peeler (or good paring knife) to peel the thin, yellow, outer layer (zest) from the grapefruits. Slice the zest into thin strips and put it aside.
- Remove seeds and white pith from the grapefruits. Make sure you do a good job getting rid of the white pith, because it tastes bitter.
- Chop the juicy bits of the grapefruits finely and put them to a large, microwave-safe bowl (3L/3quarts or bigger) along with the zest. Depending on the size of your grapefruits, the juicy bits should come to about 2 cups worth.
- Add an equal amount of stevia, i.e. one cup stevia for each cup of chopped grapefruit.
- Microwave on high for 20 minutes, uncovered, stirring every few minutes. Placing the bowl on a dinner plate will make it easier to put in/out of the microwave when it's hot.
- To test whether marmalade has reached setting point, smear a little bit onto a cold plate and let it cool to test the consistency. If it's not thick enough yet, then microwave it for another 5 minutes or so.
- While marmalade is in microwave, prepare some clean jars by pouring boiling water over them to sterilise them.
- When marmalade is finished, ladle it into the jars, up to 1/2 inch from the top. Put lids on jars, and turn jars upside-down for 5 minutes to seal and sterilise the lids. Then turn upright and let cool.
I'll plan on making this soon... if you try it let me know how it goes!!