Grapefruit and Pineapple Marmalade RecipeOrigin: Britain Period: Traditional |
Ingredients:
1kg grapefruit 
Grapefruit and Pineapple Marmalade Preparation:Method:Pare and shred the pineapple. Slice the grapefruit and lemons very thinly, removing and discarding any pips. Weight the fruit and add to a large bowl along with 2l water for each 500g of fruit. Cover and set aside to soak for 24 hours. The following day turn the mixture into a large pan, bring to a boil and cook until tender (about 3 hours). Measure the contents of the pan and add 375g sugar per 500ml of liquid. Heat gently until the sugar dissolves then bring to a boil and cook for 10 minutes. Measure for the setting point by placing a plate in the fridge. Spoon a little of the jelly onto the plate and when it forms a skin as you push it with your finger or the back of a spoon the gelling point has been reached. When ready allow the marmalade to cool very slightly then pour into clean, sterilized jars that have been warmed in a cool oven. Seal, label and store until needed. Set aside to mature for at least 3 weeks before use. |
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