Marmalade
1.5 kg grapefruit
3 kg sugar
4 l water
jam tops
~ 12 jam jars
1 tspn citric acid
lemons or limes, optional
- coarsely mince fruit
- place water and fruit in a pan and allow to stand for 12 to 24 hours
- simmer for 1 to 1½ hours
- warm sugar to 90°C
- pre-heated and sterilise jays in an oven to 90°C
- test for jell if necessary[1]
pectin test:[2] 1 tspn juice without seeds or rind, add 3 tspn meths, one firm lump will be found if pectin is present in sufficient quantities[3]
- turn up heat
- add sugar, stirring constantly until it dissolves and the mixture returns to the boil
- set the heat for a rolling boil in the centre and the froth collects at the edge
- test for jell by cooling to see if viscous enough
- spoon off froth for immediate use
- bottle in preheated jars
Makes 12 900ml jars
