Why it works: Grapefruit and sugar work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 309 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Grape Fruit Marmalade
Ingredients
Directions
Prepare
Slice the peel of the grapefruit and mince it.
Cut the inside of the grapefruit with a knife and remove the seeds.
Place all the fruit and the seeds in a muslin bag in a preserving kettle.
Pour 10 cups of water over the mixture and let it stand overnight in a cool place.
Cook
In the morning, cook the seed bag in 2 cups of cold water for 1 hour.
Remove the seed bag and boil the mixture for 25 minutes.
Add 6 pounds of sugar and stir until dissolved.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Grapefruit + sugartop 26% of all pairsSmell alikelowCooked together309 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Grapefruit
- Provides the peel and pulp that give the marmalade its bitter, citrus flavour and body.
- Sugar
- Sweetens the marmalade and, as it concentrates, helps it set into a spreadable gel.
- Water
- Extracts pectin and flavour from the peel and seeds and softens the fruit during the soak.
The step that matters
Removing the seed bag before boiling. Seeds and pith are rich in pectin, which helps the marmalade set. Cooking the bag first draws that pectin out, so the bag should be removed only after the long simmer, once it has released it.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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