If you love marmalade then you will adore this tangy delight that celebrates the grapefruit wholeheartedly. It makes a great gift idea, a superb toast topper and accompaniment to your next cheese platter.
- 6 ruby red grapefruit
- 1 lemon
- 750 g sugar
- 60 ml Cointreau (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This recipe makes 4 x 300g jars.
You should begin this recipe one day prior.
Standing time overnight
1. Quarter the grapefruit and lemon and then finely slice them and remove any seeds.
2. Place them into a bowl and cover with water and soak them overnight to soften the skin and flesh.
3. Combine the softened grapefruit, lemon, sugar and 6 cups of water into a large pot. Stir over low heat until all of the sugar has dissolved and the peel has softened, this may take between 20-30 minutes.
4. Bring to the boil over high heat, reduce the heat and simmer until the marmalade sets when tested (see Note).
5. Allow the marmalade to mostly cool in the pan and then pour into sterilised jars. Store in a cool place or in the fridge, once opened.
• This could take anywhere from 1–2 hours. To test, place two small plates in the freezer, ready to check for the setting point of your marmalade. When ready, place a teaspoon of the cooking marmalade onto the cold plate and allow it to cool, the marmalade should solidify a little on the plate and not run when the saucer is tipped up.