Hello sweetie!

A Toronto blogging friend arranged for those nice people over at Jaffa oranges to send me a six-pack sample of something they are calling the Sweetie, which turns out to be a grapefruit-pomelo hybrid, with tough peel, sweet flesh and pith that’s almost a centimeter thick. The spouse liked them just as they are, a grapefruit without the bite, but I figured it would be far more fun to invent a marmalade and blog about that instead.

sweet2The only issue. A nibble of raw peel shows that all the bitterness migrated from fruit to rind on this baby, and that one nibble left my whole mouth atingle, in a most unpleasant way. I peeled the fruit, pared off much of the pith and boiled the peels up three times in fresh water to try to dull the bitterness (in a way that worked moderately well for the grapefruit marmalade I made a while back). But even the thrice-cooked peel tasted pretty gruesome and the spouse worried it would taint the finished product if I actually used the peel. He was probably right.

sweet3I tossed that peel, and moved the experiment in a different direction, with a three-citrus concoction: two Sweeties, two Seville oranges and two organic lemons.

Three-citrus marmalade
2 Sweeties (you could use grapefruit)
2 Seville oranges
2 lemons
800 grams sugar

Peel the Sweeties (grapefruit), tug the flesh out from the white membranes and chop it roughly. Set aside. Quarter the oranges and lemons, cover with water and simmer for 45 minutes or so, until the peel is very soft. Strain the liquid and measure out 3 cups, saving the pits that float out from the fruit in the simmer and putting them in a square of cheesecloth. Add the sugar to the liquid, and then the flesh from the oranges/lemons/Sweeties, and then the peel, sliced as finely or coarsely as you choose. Add the pits from all the fruit to your cheesecloth and tie that into a little bundle for the added pectin that that supplies. Bring to a simmer until the sugar melts, and then a rolling boil for 15-20 minutes, until it sets. Fish out the cheesecloth bag and bottle the marmalade in sterlized jars. Waterbath if you want to obey USDA guidelines.

sweet4

For a made-up recipe, with guesstimates for the amounts of fruit, sugar and water, I must say this one is surprisingly good, all six jars of it. It has a firmish set, a tangy taste and just the right amount of orange/lemon peel.

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1 Comment »

  1. debster822 said

    Sounds delish! I might have to try it with navel oranges.

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