Ingredients
2 grapefruits (about 800g)
500 g sugar
500 g brown sugar
juice from 2 lemons
Method
1) cover the grapfruits with water in a pan, the fruits should float and not tuch the bottom of the pan at any time during the cooking period
2) bring to a boil, reduce heat and simmer for 2 hours, add boiling water if necessary
3) drain the fruits and cool, remove 3/4 of the skin and all the pips and discard, choppe the rest of the fruits very finly
4) put back the chopped fruits in the pan, add the white and brown sugar, stir in the lemon juice
5) disolve the sugar on low heat
6) return the mixture to a boil, skim, reduce heat and simmer until setting point is reached 15-20 minutes, stir occasionally to prevent sticking, be careful that it does not boil over.
To check for setting point: Spoon a teaspoon of the boiling marmalade on to a chilled saucer and put back in the fridge for 2 minutes. The marmalade is ready to set if the sample forms a skin that is firm enough to wrinkle when you push it with your fingertip.If the sample remains runny them continue boiling and retest every five minutes.
7) Pour into sterilized jars and seal immediately. Process in a simmering water bath for ten minutes.
Read also: Lemon Marmalade Grape Jelly
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