Lemon and Pink Grapefruit Marmalade
from 'Book of Preserves', by the Women's Institute
2 large pink or red grapefruit
2 large lemons
2 kg (4lb 8 oz) granulated sugar
1: Measure 2.25 litres (4 pints) water into a large stainless steel pan or preserving pan.
2: To prepare the grapefruit and lemons, cut the fruit into 1/4s. Squeeze the juice into the pan along with the water. Reserve the membranes and any pips and set aside on a large square of muslin.
3: Cut the peel from the grapefruit and lemons into thin shreds. Add them to the pan as you go. Tie up the membranes and pips in the muslin - tie this bag to the handle of the pan (which makes it easier to remove later) so that the bag is suspended in the water.
4: Bring the liquid up to boiling point and simmer, gently, uncovered, for 2 hours or until the peel is completely soft - it should squash easily between your fingers.
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