Dale House Barn, Dalehead Farm, Dalehead, Slaidburn, Nr. Clitheroe, Lancashire, BB7 4TS.

01200 411095 Mobile 07714 092 089

i make this recipe over 2 Days.

INGREDIENTS

Makes: approx. 2.75 kg

  • 900g Pink grapefruits
  • 25ltr water
  • 1 lemon
  • 8kg granulated sugar

You will need 6 x 450g jars. I sterilize mine in the hottest dish washer cycle the day I cook the marmalade.

METHOD

Day 1

  1. Measure the water into a large pan. You need plenty of space to add the rest of the ingredients later.
  2. Cut the grapefruits and lemon in half width ways. Squeeze out the juice into the pan of water, through a sieve to catch the bits and pips.
  3. Now cut the ½ ‘s in ½ again and using a sharp knife slice into thinnish shreds. Add them to the water and if you come across any pith or pips add these to what you have in the sieve. The pith and pips contain a lot of pectin which you need to get a good set. Don’t worry about pith on the shreds as this gets dissolved in the boiling.
  4. Now, you will need a square of muslin or a clean piece of old cotton tea towel or even a clean pop sock or foot from a pair of tights, tie the pips and pith that were in the sieve into it and submerge in the pan of water and fruit. Leave this overnight.
  5. The next day bring the pan of water and peel to a boil and simmer gently for about 2 hours, until the peel is completely soft. Remove the bag of pips. Squeeze any liquid from the bag back into the pan.
  6. Add the sugar and stir until it has dissolved and bring up to a fast boil. Skim any scum and impurities that form at the edge of the pan off with a ladle.
  7. Boil for about 20 minutes then take a dessert spoon of the liquid and pour onto a plate. Allow to cool and check for a set. You will know if you have a set if you can push the liquid across the plate with your fingers and it wrinkles. If it doesn’t continue to boil. Sometimes you will get a quick set, sometimes you won’t, so just carry on checking every 10 minutes until you do.
  8. Once you have a set, take the pan from the heat and rest for 20 minutes before filling your jars. I use a jam funnel to help with this. Seal the jars whilst hot. Label the jars when they are cold.