Recipe by Libbie Summers

Photography by Chia Chong

Food Stylist Assistant: Candace Brower

A full blown toast party.

Vanilla Grapefruit Marmalade

makes 1 quart

Ingredients:

2 large grapefruits

1 large lemon

2 teaspoons vanilla paste

4 cups sugar

Directions:

Peel the grapefruit and lemon leaving rind with just a thin layer of white pith (too much white pith makes for a bitter marmalade). Cut rind into strips that are 1/8-inch wide. Remove seeds from fruit and chop coarsely. Save all the juice.

In a large heavy sauce pan over medium-high heat, simmer rind, chopped fruit, reserved juices, vanilla and 2 cups water for 10 minutes. Pour hot mixture into a heatproof bowl and let stand in a cool place for 8 hours.

Return mixture to the large sauce pan. Add sugar and set over medium-high heat. Insert a candy thermometer and bring the mixture to a boil, stirring constantly until the sugar dissolves. Continue boiling until the mixture reaches 220 degrees F.

Remove marmalade from the heat and skim off any foam. Carefully ladle into a sterilized quart jar (I sterilize in the dishwasher). Screw on lids and refrigerate. Serve within 1 month.

Note: If you would like to can the marmalade, ladle into a sterilized quart jar leaving 1/4-inch head space. Wipe the rims and seal jars. Process in a boiling water bath for 10 minutes. Remove the jars from the water bath and let cool for 10 hours. Test for an airtight seal. Store in a cool dark place.

Libbie’s Food Styling Props: Shot on white washed wood. Jar is a vintage canning jar from Habersham Antiques Market. Spoon is a camp spoon from Bass Pro Shops. White fabric from Jo-Ann Fabrics. Blue and white fabric I brought home from France.