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Recipe from: 6/1/2007 12:00:00 AM

Ingredients 4
Servings 0
Time 15


  • 700
    ruby grapefruit, peeled and diced
  • 500
  • 1
  • 0
    1 vanilla pod, cut open lengthwise and seeds scraped


Put the grapefruit peel and water in a large pot and bring to the boil. Simmer over moderate heat for about 1 hour until the peel is soft enough to pierce a hole through with a toothpick.Add the sugar and vanilla pod with seeds and boil until the preserve is thick and syrupy. To test the marmalade put a saucer in the fridge until cold and drop a teaspoonful of marmalade onto the saucer. Poke the marmalade lightly with a finger. If the surface puckers, it is ready. Spoon into hot sterilised jars and seal. Serve with ripe camembert.

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