Cocktail Marmalades

After making last week’s Seville orange marmalade, I decided to branch out and try some batches made with other citrus fruits. A trip to the greengrocers saw me acquire pink grapefruit and a lot of limes. I also wanted to try adding some extra flavours. A lot of people add either whisky or ginger to their orange marmalade, but I don’t think either of those flavours would work with grapefruit or lime. I was pondering cardamon, but after sticking my nose in the cardamon jar, I wasn’t convinced I wanted tat flavour on my toast in the morning.
I looked into Niki Segnit’s excellent Flavour Thesaurus for inspiration. In this book, she lists just about any food you can think of and then offers flavour pairings that will complement it. If you look under Rhubarb, you’ll see the suggestion of almonds, black pudding or orange. Look under mint and she suggests blackcurrant, melon and onion.
When I consulted her ideas for grapefruit, my eye was grabbed by grapefruit and Campari. I already know that this is a great cocktail. Try it in a long glass over ice – the perfect summer drink. But it’s a long time till summer, so marmalade it is. Checking online, I found this recipe by Spectacularly Delicious. I adapted it slightly. After blanching and chopping the peel and adding the grapefruit flesh and juice, I also added about a litre of water and simmered the lot for about 45 minutes, or until it had reduced to the original volume. I felt that the peel needed a little more cooking than in the original recipe.
Here is the finished result. Isn’t it a great colour?

Buoyed up by this success, I started to think about other cocktails. Looking at the limes, I immediately thought of a gin and tonic with a slice of lime. Was there a recipe online for this? Yes, there was courtesy of Burn Black
I have to admit though that when I saw just how many jars I was going to end up with, I chickened out of adding gin to all of them. So, half are virgin lime marmalade and the other half have gin in them.
Here is the pan bubbling away.

I tried some on my toast this morning. It has a lighter, zingier flavour than traditional orange marmalade. I have to admit, I struggled to taste the gin too, but I might have to compare some of the boozy batch against the teetotal to see if I can taste the difference.
Now I have to think of the next cocktail to render in marmalade. A caipirinha – lime and cachaca? Amaretto sour – lemon and Amaretto? The possibilities are endless!