Grapefruit Marmalade is my favourite – just the right blend of bitterness combined with a caramelly sweetness. I find many of the store bought varieties just too sweet. My grapefruit tree isn’t big enough yet to produce any fruit (well, it might have been this year but it sulked after I went away for a month in spring – which turned out to be a very dry month). Thankfully my friend Debbie has a grapefruit tree that produces well, so I was the grateful recipient of a big bag full. I thought I’d better make a big batch this year because both my brothers had put in special requests for my marmalade after I’d included some in my Christmas ‘hampers’.
4 large Grapefruit and 2 Lemons (total weight fruit about 1.6kg)
3.5 litres Water
13 cups Sugar (just less than 3kg)
Slice grapefruit and lemons very finely; cover with the water and leave overnight.
Next day, boil briskly until the fruit is soft and pulpy – about 40 mins.
Add sugar and bring quickly to the boil and boil fast until setting point is reached (test: a little dropped onto a cold saucer thickens and forms a skin). I find it takes about 1.5 hours. The marmalade changes to a deeper orangey caramel colour.
Makes approx. 18 x 195ml jars.