Just in time for Valentine’s Day, this rich Pink Grapefruit Campari Marmalade is the very color of modern love. A passionate pink shaded with vibrant orange, its declared sweetness nearly – but not quite – conceals traces of bitterness. This chunky grapefruit marmalade has a one-of-a-kind flavor as remarkable as your own true love.
The sweet-bitter balance of Campari, infused with chinotto (bitter orange) and the bark of cascarilla (a stimulant with fever-reducing properties!), amplifies grapefruit’s allure.
Devotees of the tipsy arts will appreciate Campari’s tiny kick — but nothing so strong as to cause abstemious types to fall off the wagon. If your Valentine’s Day breakfast in bed calls for additional adult stimulation use the remaining Campari in an Americano, Garibaldi or Negroni cocktail.
Pink Grapefruit Campari Marmalade
6 pink grapefruits
2/3 c. Campari
Sugar – five to six cups, the amount is based on volume of prepared fruit.
Peel the grapefruit and cut the rinds into 2” pieces. Bring a medium sized pot of water to a boil. Drop in the rinds and boil for 1 minute. Drain and discard the water. Repeat two more times using fresh water each time. When done drain the rinds well.
Taking care to catch the juices, cut the peeled grapefruit flesh into 1” slices and pick out the seeds. Discard the seeds.
Place the chopped fruit and accumulated juices into a food processor fitted with a cutting blade and process for 1 minute, until the mixture is well-chopped and frothy.
Measure the amount of chopped fruit and juices using a large measuring cup. Return 1 cup of the fruit to the food processor. Pour the remainder into a large heavy pot.
Measure out the same amount of sugar as the total amount of the fruit and juice mixture. Place the sugar in the pot with the fruit.
Add the boiled, drained rinds into the food processor with the reserved 1 c. of fruit. Pulse for two to three minutes until the rinds are cut into small bits.
Stir the chopped rinds into the fruit and sugar mixture in the large heavy pot. Stir in the Campari.
Bring to a boil, stirring, and reduce heat to maintain a constant simmer. Cook for 25 minutes, stirring gently to prevent scorching and boil-overs. The color will darken as the marmalade thickens.
If you have any doubts you can test the marmalade: put 1 T. on a small plate, put the plate in the freezer for three minutes. The marmalade is ready if it no longer is runny.
Pour into sterilized jars, seal and process in a boiling water bath for 10 minutes.
This recipe makes about 12 half-pint jars.Print This Post