I've got a grapefruit tree.?

Question

There are about 18 grapefruits which will be ready any time now. Apart from eating them fresh any other ideas? I thought a chutney but how or any other recipes please.

Answer 1

Grapefruit jam


Grapefruit 1 kilo
Sugar 1 kilo


Peel the grapefruit and eliminate the white pith between the peel and the fruit as it is bitter. Cut the peel into fine strips and put them into a pot with water to cover the grapefruit peel. Boil the strips for five minutes and repeat the operation for five times, changing the water every time. This is to ensure that any bitter taste is removed.

Slice the grapefruit finely and put it into a pot together with the strips and the sugar. Cook until the grapefruit jam liquefies then let it cool. The jam can be stored in airtight jars for future use.

Answer 2

Recipe for grapefruit marmalade which makes 4 half pints.
INGREDIENTS:
2 large grapefruits, thick skinned
1 large lemon, thick skinned
2 cups water
4 cups granulated sugar
PREPARATION:
Peel grapefruit and lemon; cut away inner white part of peel, leaving rind and white pith. Cut rind into slivers 3/4 inch long and 1/8 inch wide. Chop fruit coarsely, reserving juice.
In an 8-quart nonreactive heavy kettle over moderately high heat, simer rind, chopped fruit, reserved juice and water, uncovered, 10 minutes.

Pour into a large heatproof glass bowl and let stand, covered, in a cool place overnight.
Return mixture to kettle. Add sugar and set over moderate heat. Insert a candy thermometer and bring to a boil, stirring until sugar dissolves. Continue boiling, stirring occasionally, until thermometer registers 218 degrees F to 220 degrees F.

Remove from heat, skim off foam and ladle into sterilized half-pint canning jars, leaving 1/4-inch head space. Wipe rims, seal jars and process in a boiling water bath for 10 minutes (15 minutes for altitudes abouve 6000 feet). Remove jars from water bath, let cool for 12 hours and test for airtight seals. Label and store in a cool, dark place. If you decide not to sterilize and process jars, refrigerate marmalade and serve within three weeks.
Makes 4 half-pints