grapefruit marmalade

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Cooking receipe to make grapefruit marmalade under category Aga Recipes. You may find some video clips related to this receipe below.


1.35kg grapefruit

juice 2 lemons

2.5 litres water

2.5kg sugar

Scrub the grapefruit and put in a preserving pan with the lemon juice and water.

If the grapefruit bob to the top put in an old plate to keep them below the water level.

Bring to the boil cover and put in the simmering ovenfor 4 to 5 hours or overnight.

Remove the pan from the oven.

Scoop out the grapefruit and allow them to cool enough to handle.

Cut in half scoop out the flesh and the pips and return them to the liquid.

Bring the orange liquid to the boil and boil with the lid off for 5 minutes.

Strain through a sieve squeezing out all the juices.

Cut up the grapefruit peel as fine or coarse as you like.

Put half the prepared peel into the preserving pan along with half the strained liquid and 1.25kg sugar.

Place on the simmering plate and stir until all the sugar is dissolved.

Move to the boiling plateand after boiling rapidly for 10 to 15 minutes test for a setting point.

When this point is reached allow the marmalade to sit for 10 minutes so that the peel will not rise to the top in the jars.

Pour into warm sterilised jars seal and label as for jam.

Repeat with the remaining ingredients.

Home made marmalade has a tang that commercial marmalade never matches. Even if you do not eat much yourself it always makes welcome gifts and contributions to charity stalls. I do not find extra pectin is needed as mentioned in some books.

Makes about 4.5kg.

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