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You can make this with chunky peel or fine-cut shreds depending on which texture you prefer — the choice is yours
Makes: about 2kg
1 pink grapefruit
2 unwaxed lemons
1.5kg granulated sugar
1 Wash and dry the fruit then halve and squeeze the juice into a jug. Scoop out the pips and white membrane from the fruit halves with a spoon or small knife and tie together in a muslin bag. Finely chop the peel — either by hand with a knife or in a food processor or mincer. Alternatively, cut into fine shreds.
2 Place the peel, muslin bag and squeezed juice in a preserving pan. Add 1.4 litres cold water and leave overnight to soften.
3 The following day, bring the mixture to the boil and simmer gently, uncovered, for 1½ to 2 hours until the fruit is tender and the contents of the pan have reduced by half.
4 Warm the sugar in a roasting tin in a low oven (150°C, gas mark 2) for
5–10 minutes. Meanwhile, remove the preserving pan from the heat, take out the muslin bag and squeeze firmly between 2 plates to remove all the liquid — this contains the pectin and is important for a good set. Add the warmed sugar and stir until completely dissolved. Return the pan to the heat and bring to a fast boil. Test for setting point after 10 minutes — place a little marmalade on a chilled plate, run a finger through it and if it wrinkles it's ready. If not, return to the heat and check again every 5 minutes or so until the marmalade is set.
5 Skim any foam from the surface with a slotted spoon then leave the marmalade to cool for 5–10 minutes until a skin forms on the surface. Stir gently to distribute the peel then pour into warm, sterilised jars — see the Cook's Tip on page 38. Seal, label and store in a cool, dark place for up to a year. Once opened, store in the fridge for up to a month.
Typical values per serving:
This recipe was first published in December 2015.