Grapefruit Marmalade: Pink, Ruby or Yellow Recipe
Number of servingsn/a
Le Parfait Jam Jars
- Scrub the grapefruit well under hot water, using a vegetable brush or scourer, until all wax has been removed.
- Using a sharp knife halve the fruit and squeeze out all the juice. I find the attachment on my food processor helps here, but any citrus juicer will do. Put in a jug and keep in the fridge.
- Make sure you keep the pips, placing them in a separate bowl.
- Using a sharp spoon scrape any membranes and pith from the fruit shells and add these to the pips. Tie the pips, pith and membranes in a small square of muslin and tie up with a piece of string.
- Finely slice the peel, putting it into a deep china or glass bowl. Pour over the water, cover and leave overnight in a cool room or the fridge.
- When you are ready to cook the marmalade, put some clean jam jars and lids on a baking tray and then into the preheated oven at 100C/200F/Gas 2 for 20 minutes. Place two to three small plates or saucers in the freezer to chill.
- Put the peel, its soaking water and the bag of pith into a wide heavy-bottomed pan and place this on the heat. Bring the mixture to a simmer, loosely cover with a lid and cook the peel until it is soft enough to cut with a wooden spoon. This should take about 25 minutes.
- Once the peel is cooked, tip in the sugar and both the lemon and the grapefruit juices, then stir over a low heat until the sugar has completely dissolved and there is no trace of grittiness in the pan or on the back of the spoon.
- Bring the marmalade to the boil and cook at a full rolling boil, one that cannot be stirred down, for about 10 minutes.
- Skim off any scum that rises to the surface with a slotted spoon, rinsing it in a bowl of hot water between skims.
- Once the marmalade has been cooking for 10 minutes, test for a set. Turn off the heat and take one of the plates from the freezer. Spoon a small marmalade has cooled slightly, the surface wrinkles when the side is pushed gently with your finger, you are ready to pot.
- If the marmalade is still runny return the pan to the heat and boil for a further 2 minutes then switch off and test again.
- Once the marmalade has reached setting point turn off the heat, discard the muslin bag, and leave it to stand for 5 minutes before stirring again. Take the baking tray of jars from the oven at the same time.
- Pot the marmalade into the hot jars, using a jam funnel if available, and cover loosely with the lids. Leave to cool.
- When the jars are cold, label them, and check the lids are firmly screwed on. Store in a cool, dark place.