-
Wash or scrub the grapefruits and
lemons, cut in half and squeeze the juice.
-
Scrape off the fruit pulp, cut the peel
into thick slices and tie the pips in a piece of scalded muslin or
cheesecloth.
-
Put everything in a pan with the acid
and water and then bring to the boil and simmer for about 2 hours, or
until the peel is tender and the contents of the pan reduced by half.
-
Remove the bag of pips and squeeze to
extract all the liquid.
-
Add the sugar and stir over low heat
dissolved.
-
Bring to the boil and then, stirring
frequently, boil until the marmalade is dark brown and thick.
-
To test if it is ready, put a little on
a saucer and leave it to cool, then push a finger across the surface to
see if 'ripples' appear.
-
Leave it in the pan to cool for about
15 minutes, then stir well to distribute the grapefruit and lemon peel.
-
Pour into warm jars, cover with waxed
discs and transparent paper covers or screw on lids.
-
Label with the contents and date.
-
Store in a cool, dry place.
-
This marmalade has a high sugar
content, so use it sparingly, as with all other preserves that have
those hidden but tempting calories.
-
Oranges or a mixture of other citrus
fruits could equally well be used.
