Grapefruit Marmalade

This Grapefruit Marmalade combines the vibrant flavour of grapefruit with the zesty freshness of lemon, creating a classic preserve with a perfect balance of sweetness and tang.

With tender strips of peel and a rich, glossy finish, it’s ideal for spreading on toast or adding a citrusy twist to desserts. While it takes time to prepare, the results are well worth the effort, making it a delightful addition to your pantry.

This takes some time to cook 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

1. Peel grapefruit and lemons thinly. Cut the peel into very fine strips.
2. Remove the pith from the fruit and cut the flesh into small pieces, reserving seeds.
3. Tie seeds and some pith in a piece of muslin.
4. Add fruit, peel, seeds, and water to a large pot and leave overnight.
5. Bring to a boil, then simmer until the peel is tender and the liquid is reduced by half.
6. Remove the muslin bag.
7. Add sugar, stir until dissolved, and then boil rapidly until the setting point is reached.
8. 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 trim strips.