GRAPEFRUIT MARMALADE
New zealand grapefruit are in and they make exceptional marmalade. It has been a family tradition since i can remember. My mothers marmalade stores throughout the year and is used not only on warm toast but i use it to glaze hams, sneakily put into desserts and even added to carrots to give a citrus finish.
Makes 4 330g jars
Ingredients
3 large grapefruit, washed well
2 cups water
4 cups sugar
Method
Peel the grapefruit and cut the inner white part of peel away leaving the rind. Cut the rind into slivers about 3 mm wide strips. Chop the fruit coarsely, reserving the juice.
In a heavy non-reactive stockpot over medium-high heat, simmer the strips of rind, chopped fruit, reserved juice, and the 2 cups of water, uncovered, for 10 minutes. Pour into a large heatproof glass bowl and let stand, covered, in a cool place for 6 to 8 hours or overnight.
Sterilise the jars in boiling hot water and drain well. Put the oven on to lowest temperature and turn the jars upside down and keep warm and clean in the oven until required (this will sterlise them).
Put the lids in a saucepan of water and bring to a simmer. Remove from the heat and set aside.
Return the fruit mixture to the stockpot. Add the sugar and place the pan over medium heat. You need to dissolve the sugar first then get the mixture to a gentle rolling boil. Test the marmalade once the mixture becomes thicker and syrupy (20 minutes) when this stage is reached carefully spoon out a little of the marmalade and put onto a cold plate. Let cool and then run your finger through the middle. It should stay parted, if this stage is not reached then continue cooking until this stage is reached. Remove the pan from the heat, skim off the foam, and ladle the marmalade into sterilised jars, leaving a couple centimeters headspace.
With clean, damp paper towels, wipe the jar rims and threads, place the lids on the jars and screw on the rings firmly but not too tight.
Let cool then tighten the seals. Label and keep out of direct sunlight.
