Ruby grapefruit marmalade

Recipe from: 7/2/1998 12:00:00 AM
Ingredients 5
Servings 1


Serving Change
  • 800
    ruby grapefruit
  • 250
    pure orange juice
  • 250
    pure pink grape juice
  • 900
    white sugar
  • You also need a piece of muslin cloth and sterilised jars


Peel the grapefruit and remove most of the pith. Cut or chop the skin into rough pieces. Chop the segments and fasten in a piece of muslin cloth along with the pips and pith. Place the muslin bag in a large saucepan along with the skin, juice and 300 ml water. Cover, bring to the boil, reduce the heat and simmer for about 30 minutes or until the skin is very tender and translucent. Remove the muslin bag and press out the juice into the saucepan. Add the sugar and heat slowly until dissolved, stirring occasionally. Bring to the boil and boil until the marmalade is ready (to test, see Soft citrus marmalade). Pour into sterilised jars and seal. Makes 2 jars marmalade.

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