Grapefruit Marmalade
This takes some time cooking and is ideally prepared the day before.
Ingredients
- 4 large grapefruit (about 750g)
- 2 medium lemons
- 2 litres water
- 6 cups sugar (1.2kg)
Method
- Peel grapefruit and lemons thinly. Cut the peel into very fine strips.
- Remove pith from fruit and cut flesh into small pieces, reserving seeds.
- Tie seeds and some pith in a piece of muslin.
- Add fruit, peel, seeds, and water to large pot and leave overnight.
- Bring to the boil then simmer until peel is tender and liquid reduced by half.
- Remove muslin bag.
- Add sugar, stir until dissolved, then boil rapidly until setting point is reached.
- Leave 10 minutes, skim gently and pour into warm sterilised jars. Seal.
I have a zester that produces long fine strips. Criss-crossing it over the fruit produces long and small strips.
This entry was posted by Brian Logan and filed under Spreads. Tags: grapefruit, marmalade, preserves. 3 comments
Comment from: Karen [Visitor]
Comment from: Pat Hankinson [Visitor]
How much sugar is there in a cup please as I use kilos?
Thank you.
I’ve updated the recipe to show the sugar by weight as well as volume.
B.
Comment from: Betty (new zealand) [Visitor]
using your recipe –how many & what size jars will
I need ?
& can I use same amount oranges in leu of lemons ?
I cannot find any Grapefruit marmalade in this
country,commercially made or otherwise-local
preserves are all loaded with excess sugar YUK !
LOOKING FOREWARD TO TRYING YOURS
CHEERS
I made this recipe a few weeks ago and it is absolutely AMAZING. it set perfectly, looks like a glowing jewel and is so incredibly yummy! I followed your recipe to the letter. I have to make some more as we’re down to the last jar already (gave one to each neighbour) and still have hundreds of grapefruit on the tree! Thanks so much for sharing the recipe :)
ps i also used it in a grapefruit marmalade bread and butter pudding (substituted grapefruit for the seville orange marmalade in delia smith’s recipe) It was divine :)