Wednesday, 13 April 2011

Pink Grapefruit Marmalade

Today I made some scrummy marmalade

4 Pink Grapefruits
2kg Granulated Sugar
juice of 4 Lemons

Boil four grapefruit for 2 hours, in enough water to cover them, until they’re soft.

 Then drain and slice thinly, and chop a bit (removing any large pips), before returning to the pan, along with 2kg preserving sugar, and the juice of 4 lemons.

After boiling for 35 minutes or so, test for setting point. The easy way to do this is to have a plate in the fridge. Place a teaspoon of the mixture on the plate, and leave for a minute. If the surface of the mixture creases when you push it, the marmalade is ready.
Pour into sterilised jars and seal. 

Job done.... !

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