Luke has corrupted me. A few days ago, if I told someone I was planning to make grapefruit marmalade, I was able to do so without hearing Christina Aguilera singing in my ear. Now, thanks to Luke, I have to resist offering everyone a sample of homemade mar-ma-laaaaaad.
This little culinary adventure started with my love for the pink grapefruit marmalade made by Stonewall Kitchen. Unfortunately, they charge the painfully steep price of $8.95 for a jar of it, so I don’t get to enjoy it often. But recently, with so many recipes flying around the Internet for citrus marmalades, I thought that maybe I should try making my own.
I followed this recipe, simple, inexpensive: just two grapefruit, a lemon, and some sugar. A few hours later, I wound up with six half-pint jars of chunky, delicious, sweet and sour happiness. This was my first time properly canning anything and it all went surprisingly well. All six seals popped, nothing broke, I didn’t burn myself, I consider that a success! Now I’m somewhat obsessed. I’m thinking of other marmalade combinations. Maybe clementine-lime? Cranberry lemon? I think I’m going to start buying bulk bags of sugar at BJs.
Now how do I get that song out of my head?