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Ingredients:
2 grapefruits (about 800g)
500 g sugar
500 g brown sugar
2 lemons, juice of or 6 tablespoons bottled lemon juice
Directions:
1
In a large pot, place the two grapefruit in just enough water to make them float freely.
2
Bring to a boil, and let boil for two hours (add water from a kettle if too much boils away and the grapefruit touch the bottom).
3
Drain the grapefruit, discard water and let fruit cool (or else you'll burn your hands!).
4
Slice the grapefruit as finely as possible, and chop a bit. This is tedious, but not difficult. It doesn't have to be uniform.
5
Chuck the grapefruit, sugars and lemon juice back into the pot, and dissolve the sugars on low heat.
6
Bring to a boil and let bubble until you reach the jell point, about 15 minutes, give-or-take.
7
If you like a smoother consistency, blitz in a blender for a bit until you like what you see.
8
Ladle into clean, sterilized jars and process in a hot water bath for ten minutes.
http://low-cholesterol.food.com/recipe/pink-grapefruit-marmalade-195086?oc=linkback
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