Woman's Day
This grapefruit marmalade is a delightful way to bring a burst of sunshine to your breakfast table. With its bright, tangy flavour and just the right touch of sweetness, it’s the perfect spread for toast, scones, or even a dollop on your morning yoghurt.
The natural bitterness of the grapefruit is balanced with sugar, creating a marmalade that’s both refreshing and satisfying.
Whether you’re an experienced preserver or trying your hand at making marmalade for the first time, this recipe is a fantastic way to capture the vibrant, zesty essence of fresh grapefruit in a jar. Enjoy the taste of summer all year round!
Ingredients
Method
Place fruit in a glass bowl. Pour water over. Cover with plastic wrap. Chill overnight.
Transfer fruit mixture to a large heavy-based saucepan. Bring to the boil on medium. Boil 20 minutes, stirring occasionally.
Increase heat to high, add sugar. Bring to boil. stirring. Reduce heat to medium. Boil, without stirring, 30 minutes. Test for setting point (drop a teaspoonful onto a chilled plate, push with finger – if it wrinkles and skin forms, it’s ready). If not set. continue cooking, testing every 10 minutes, until mixture reaches setting point.
Remove from heat. Transfer the mixture to sterilised jars and seal.
You’ll need two and a half 1kg bags of caster sugar for this recipe. We recommend using these low priced and easily accessible Chelsea Sugar bags.
Tip: Pair your grapefruit marmalade with a fresh loaf of homemade rosemary and apple bread for a wonderfully fruity and flavourful combination.
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