I have a recipe that specifies: "2-3/4 cups supremed and finely chopped
grapefruit segments (8 to 10 medium to large grapefruit)"

Can that be right?? I wouldn't have thought it would take so many
grapefruit to equal 2-3/4 cups.

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That's been my experience Scott. Grapefruit have a thicker rind than
other citrus and then they have all the section membranes and the seeds
too. I just keep whacking, peeling, and supreming until I have the
required amount. Last batch I made with the BBB recipe took 8 of 10
medium grapefruit to get the required amount in cups, then you toss in
the finely sliced and prepared peel and it can add up to a little more.

George

Scott wrote:

> I have a recipe that specifies: "2-3/4 cups supremed and finely chopped
> grapefruit segments (8 to 10 medium to large grapefruit)"
>
> Can that be right?? I wouldn't have thought it would take so many
> grapefruit to equal 2-3/4 cups.
>

George Shirley wrote:

> That's been my experience Scott. Grapefruit have a thicker rind than
> other citrus and then they have all the section membranes and the seeds
> too. I just keep whacking, peeling, and supreming until I have the
> required amount. Last batch I made with the BBB recipe took 8 of 10
> medium grapefruit to get the required amount in cups, then you toss in
> the finely sliced and prepared peel and it can add up to a little more.
>
> George


So, what do you do with all the scrap from "supreming"? Do you simmer
it for a couple of hours to extract the pectin? All that tough membrane
stuff is where most of the pectin is, and it's not particulariy bitter.

Bob

zxcvbob wrote:

> George Shirley wrote:
>
>> That's been my experience Scott. Grapefruit have a thicker rind than
>> other citrus and then they have all the section membranes and the
>> seeds too. I just keep whacking, peeling, and supreming until I have
>> the required amount. Last batch I made with the BBB recipe took 8 of
>> 10 medium grapefruit to get the required amount in cups, then you toss
>> in the finely sliced and prepared peel and it can add up to a little
>> more.
>>
>> George
>
>
>
> So, what do you do with all the scrap from "supreming"? Do you simmer
> it for a couple of hours to extract the pectin? All that tough membrane
> stuff is where most of the pectin is, and it's not particulariy bitter.
>
> Bob

I never have and have never had a problem with the stuff setting up. It
ain't supposed to be as hard as jam, sort of in between jam and jelly. I
do crush and bag the seeds and cook them in with the marm then dip out
the bag toward the end.

George

In article >,
George Shirley > wrote:

> That's been my experience Scott. Grapefruit have a thicker rind than
> other citrus and then they have all the section membranes and the seeds
> too. I just keep whacking, peeling, and supreming until I have the
> required amount. Last batch I made with the BBB recipe took 8 of 10
> medium grapefruit to get the required amount in cups, then you toss in
> the finely sliced and prepared peel and it can add up to a little more.


Really... that much?? Only about 1/3 cup fruit from each grapefruit?
I've made marmalade before, but it's been a mixed batch with orange and
lemon, so I never really noticed how much grapefruit was needed.

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Scott wrote:

> I have a recipe that specifies: "2-3/4 cups supremed and finely chopped
> grapefruit segments (8 to 10 medium to large grapefruit)"
>
> Can that be right?? I wouldn't have thought it would take so many
> grapefruit to equal 2-3/4 cups.
>

I just "supremed" (sectioned) a medium-sized very heavy (means it's juicy)
Texas grapefruit. I got almost a cup of sections and juice, including the
juice I squeezed out of the spent section membranes. So I think it would
take 4 grapefruits to make sure you have enough, and there should be plenty
to nibble. Three might do it, but it would be close.

HTH, :-)
Bob

Just the thread for me. I won't eat any grapefruit but them Texas Sweets!
Instead of wasting all that supreme grapefruit, I just sat in front of the
Superbowl TV and peeled the sections right down to the good part. Less waste.
Used 3 grapefruits & 2 lemons for marmelade last nite, 3 cups sugar, 3.5 cups
water. No pectin, getting good at cooking to exact degrees for my altitude.
Sure set up nice, just perfect, and nice wierd pinky-orange color, but....It's
too bitter. I know marmelade is 'sposed to be some bitter, but this is just
over the line. I tried really hard not to get too much pith with the peel. I
did not "supreme" out the lemon and I wonder if the fibrous middle parts
contributed to the bitterness. I threw out the what few seeds there were.
I'll get Mom & neighbors to sample it and figger if I should throw out the
whole batch. It made 5 8-oz and 1 4-oz jars.

zxcvbob wrote:

> Scott wrote:
>
> > I have a recipe that specifies: "2-3/4 cups supremed and finely chopped
> > grapefruit segments (8 to 10 medium to large grapefruit)"
> >
> > Can that be right?? I wouldn't have thought it would take so many
> > grapefruit to equal 2-3/4 cups.
> >
>
> I just "supremed" (sectioned) a medium-sized very heavy (means it's juicy)
> Texas grapefruit. I got almost a cup of sections and juice, including the
> juice I squeezed out of the spent section membranes. So I think it would
> take 4 grapefruits to make sure you have enough, and there should be plenty
> to nibble. Three might do it, but it would be close.
>
> HTH, :-)
> Bob

il Mon, 02 Feb 2004 16:58:13 GMT, The Joneses ha scritto:
[snip]
> Sure set up nice, just perfect, and nice wierd pinky-orange color, but....It's
> too bitter. I know marmelade is 'sposed to be some bitter, but this is just
> over the line. I tried really hard not to get too much pith with the peel. I
> did not "supreme" out the lemon and I wonder if the fibrous middle parts
> contributed to the bitterness. [snip]

I have a grapefruit tree that has thick skinned nondescript fruit
with a million seeds inside and more orangey inside, BUT it tastes
wonderful. Whereas the pretty yellow variety, called Wheenie (I
think) is much more bitter. Can also be the ripeness of the fruit
too. You'll have to eat one and work out where the bitterness comes
from - a taste test . have fun!

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Loki [ Brevity is the soul of wit. W.Shakespeare ]