Recipe can be halved if desired.
Grapefruit and Tangelo Marmalade
9 kgs of sugar
20 cups of water
Juice and zest of 4 lemons
Finely slice the grapefruit and tangelos. The size of the slices effects the final product, so take your time and do this properly or you will regret it! Cover the chopped fruit with the water and leave to soak overnight.
The next day, bring the fruit and water to the boil and cook for about an hour, or until the fruit is soft. Then, add the sugar and boil until set (around 40 minutes). To tell if marmalade is set, freeze a saucer, place a dollop of marmalade on the saucer, leave it to cool amd run your finger through the middle of the dollop. If it stays parted, the marmalade is set. Bottle marmalade into sterilised jars and seal. Store in a cool, dark place and refrigerate when opened.
For a first atempt, I think this turned out pretty darm delicious. Admittedly, the produce I had to work with was AMAZING (many grapefruits were also consumed in their raw state), but I am going to take at least a little credit for the result!
|Collecting grapefruit from the laden trees|
|The fruit, soaking overnight in water|
|The finished product. Excuse the dreary photo, it's a rainy day here!|
|On homemade wholemeal bread for breakfast this morning. Yum!!|