We are staying in a house for three weeks in Whangarei with a wonderful back garden full of lemons and grapefruit and plums. To make the most of a kitchen full of gadgets we decided to do a marmalade with grapefruits straight from the tree outside.
1,400g sugar (or weigh your your fruit and add the same amount of sugar for a sweet marmalade or two thirds for one more tart)
1 litre water
Chop the grapefruit and lemon into quarters and squeeze the juice into a jug
Remove the pips from the fruit and chop the flesh and peel very finely by hand or with a food processor
Add the juice back to the fruit using a sieve to remove the pips in the juice
Add the water and leave overnight in order to help extract the pectin from the fruit. This will help the marmalade set.
The next day add the fruit to a saucepan and bring to the boil then simmer on a low heat for 40 minutes.
Add the sugar and simmer for a further 5 minutes until it has dissolved
Bring up the temperature to full and boil for 3 minutes
To test if the marmalade has set put a plate in the fridge to cool then add a blob of marmalade to the plate. Wait for a couple of minutes until the marmalade has cooled on the plate and use a spoon or finger to poke it. If it wrinkles or appears gel like then it’s ready.
If it has not set, boil for another three minutes and repeat until set. Be sure to stir regularly to prevent the marmalade sticking or burning on the pan.