Grapefruit doesn't suit everyone – many find its flavour too bitter. However it makes an excellent, sophisticated tasting marmalade that's a nice twist on the traditional orange.
Basic grapefruit marmalade recipe
Quantities given should fill about six 450g jars:
750g grapefruit
2 lemons
1.4kg sugar
2.5l boiling water
Wash, quarter and thinly slice the grapefruit and lemons, reserving the pips. Tie these into a small muslin parcel and place with the fruit into a large preserving pan. Add the boiling water, cover and bring to a gentle simmer for about two hours. The fruit should be very soft.
Uncover the pan and bring to a rapid boil, holding it for 4-5 minutes, until the liquid reduces. Fish out the muslin parcel, squeezing out any juice, and discard it.
Add the sugar to the pan and stir regularly until it has completely dissolved. Boil for another 15 or 20 minutes, until the marmalade reaches setting point. Turn off the heat and allow to stand for about 15 minutes. Give the marmalade a good stir and pour carefully into sterilised jars. Cover the jars with wax discs and seal. Once open, store in the refrigerator.
Tipsy grapefruit marmalade recipe
Quantities given should fill about five 450g jars:
1 grapefruit
2 lemons
1 Seville orange
1.75l water
1.4kg sugar
75ml whisky, brandy or rum
Juice all the fruit then scrape out the flesh and pips. Whizz through a food processor for a few seconds then pour onto a clean, muslin square and tie into a parcel. Shred the fruit peel.
Add the juice, muslin parcel, peel and water to a large preserving pan and allow to soak for a couple of hours or ideally overnight.
Set the pan, covered, onto the heat and bring to the boil then simmer gently for a couple of hours until the peel is very soft. Remove and discard the muslin parcel, squeezing out any juice. By this time the liquid should have reduced so that the pan's contents weigh about 1.4kg.
Stir the sugar into the fruit mixture until fully dissolved while bringing the marmalade to a rolling boil and hold for seven minutes or until setting point is reached. Turn off the heat and allow to rest for about 10 minutes, scooping off any scum that sits on the surface. Add your spirit and stir in well.
Pour the marmalade carefully into sterilised jars, top with wax discs and seal. Once open, store in the refrigerator.
