Ruby Grapefruit Marmalade
This recipe is super delicious and easy to make. No pith = less bitter. Less sugar = zestier. No soaking fruit overnight = quicker.
Ingredients
- 1 kg Ruby grapefruit
- 1 Lemon
- 550 g White sugar
Instructions
- Wash the fruit thoroughly.
- Using a vegetable peeler, peel the fruit, including the lemon, then finely julienne the skin. Add to the cooking pot.
- Cut the ends off the fruit. Then, working with one piece of fruit at a time, remove the white pith with a paring knife. Hold the fruit over a pot as you do this to catch all the fruit juice.
- Chop the fruit. Put the fruit and all the juice into the pot, and add the sugar.
- Put the pot on low heat and stir until the sugar dissolves. Then, increase the heat to medium/hot and boil the fruit.
- Cook, stirring frequently, for about 45 minutes. You can test if your marmalade is ready by testing it on a plate chilled in the freezer. If it’s firm, it is ready. Note that the marmalade will thicken when chilled.
- Prepare the preserving jars by boiling them in a large pot for 10 minutes. Ladle or pour the marmalade into the hot jars. Clean the rims thoroughly and seal them with the lids.
