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   PRESERVES
Grapefruit Marmalade
Makes 6 x 450g (1 lb) jars.

INGREDIENTS: Grapefruit - 2 (approx. 750 g (1* lb) washed, quartered and thinly sliced, Lemons - 2 washed, quartered and thinly sliced, Water - 2.5 litres (5* pints) boiling, Sugar - 1.4 kg (3 lb).

COOKING: 1. Tie the pips in a small square muslin or cloth. Place fruit and muslin bag in a large pan, add the water, cover and simmer gently for 2 hours, until soft.
2. Remove the pan lid and boil rapidly for 3-4 minutes to reduce the liquid. Remove the muslin bag, squeeze the juice from it into the pan and discard.
3. Add sugar, heat gently stirring continuously, until it has all dissolved. Boil rapidly for 15-20 minutes or until the setting point is reached. Let it stand for 15 minutes. Stir before filling into warm dry jars. Fill to the brim, cover with waxed discs and seal the jars.