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For a winning breakfast, make this wonderful three-fruit marmalade. You can try it with chunky peel or fine-cut shreds, depending on which texture you prefer.
Makes: about 2kg
1 white or 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 with a knife or in a food processor.
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 1½-2 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 (150ºC, gas mark 2) for 5-10 minutes. Meanwhile, remove the 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 sugar and stir until dissolved. Return 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 – if it wrinkles, it’s ready. If not, return to the heat and check again every 5 minutes or so until set.
5. Skim foam from the surface with a spoon, then cool for 5-10 minutes until a skin forms on the surface. Stir to distribute the peel, then pour into warm, sterilised jars. 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.
To sterilise the lids and jars, wash in warm soapy water and rinse well. Place the jars in a preheated oven at 150ºC, gas mark 2 for 10 minutes until dry. If using Kilner jars with rubber seals, boil the seals instead of putting in the oven with the jars.
Typical values per serving:
per 15g serving
This recipe was first published in December 2016.