Grapefruit Marmalade

WRITTEN BY

SERVES:

3 Jars

Prep Time:

7 Mins

Cook Time:

70 Mins

Marmalade isn't just for spreading on toast! You can use it to glaze meats, in a cocktail, as a sandwich filling, and on top of your ice cream. The possibilities are endless! Marmalade is typically made with oranges, but you can adapt it to many citrus fruits and even pair it with stone fruits. With this recipe, you can make the slices of fruit peel as big as you wish – we love them chunky!

_Ingredients

2 Orange Grapefruit
1 lemon
1 litre of water
1 kg of sugar

Alternative Fruits:

Lime
Oranges
Tangerines
Tangelos

_{Instructions:}

1. Prepare the Fruit:

Begin by thoroughly washing and scrubbing the skin of the grapefruit and lemon.
Slice the grapefruit and lemon in half, remove any seeds, and then slice them again lengthwise.

2. Soak Overnight:

Place the prepared lemons and grapefruit into a bowl.
Pour in the water, cover with a plate, and set it aside overnight to allow the fruit to soften.

3. Cooking the Marmalade:

The next day, transfer the soaked lemons and grapefruit into a large, deep pot.
Bring the mixture to a simmer and gradually add the sugar.
Allow it to simmer for about 1 hour or until roughly 1/3 of the liquid has evaporated and the fruit becomes translucent.
Increase the heat to high and boil for an additional 10-15 minutes, making sure to keep a close eye on the marmalade.

4. Test for Readiness:

To check if the marmalade is ready to set, place a small plate into the freezer.
Spoon a small amount of the marmalade onto the chilled plate. If it wrinkles, it's ready. If not, continue to boil for an additional 10 minutes and repeat the test.

5. Sterilize and Store:

While the marmalade is cooking, sterilise your jars. You can do this by boiling them in water for a few minutes or using a dishwasher sterilisation cycle.
Once the marmalade reaches the desired consistency, carefully transfer it into the clean, sterilised jars.
Seal the jars tightly with lids.
Store for up to a month in the fridge