I’ve fine tuned this Grapefruit Marmalade recipe and use it periodically to top up supplies of the super zingy stuff. It’s very popular with certain family members.
Here’s my version:
3 medium-sized grapefruit, pink or yellow
1lb white sugar – you will need the same weight as the peeled weight of the grapefruits
Large microwave-proof bowl – 3 litres or bigger
Bowls / plates to put grapefruit on as you work through the recipe
Saucer / plate
Food processor, or chopping board and knife
Serving spoon / desert spoon – to stir the marmalade while it’s in the microwave and to spoon it into the jars. Check the spoon will go inside the jar, to minimise spillage!
3 jam jars – 300g / 350g ones, clean
Tea towel – to hold the jars while you’re filling them up
Damp kitchen cloth / sponge – to wipe the jars at the end
- Put the saucer / plate into the fridge to cool.
- Peel the zest from the grapefruits.
- Snip the zest into thin strips (using the scissors).
- Remove white pith from the grapefruits.
- Weigh the three peeled grapefruits. Weigh out the same amount of white sugar.
- Chop the grapefruits – I do this in a food processor, 1 grapefruit at a time – removing any seeds as you go.
- Put chopped grapefruit, shredded zest and sugar into the microwave-proof bowl.
- Microwave on high for 20-40 minutes, uncovered, stirring every few minutes. How long it takes depends on how powerful your microwave is. I stir every 5-10 mins.
- While the marmalade is in microwave, sterilise the jars by pouring boiling water over them (lids too). I do this in the sink.
- Test whether marmalade has reached setting point – smear some onto the cold plate and let it cool. The setting point depends on whether you like your marmalade runny or rubbery.
- When marmalade is ready, spoon it into the jars, filling each one to about 1cm from the top. I use a tea towel to hold the jars as they will get hot.
- Wipe spilt marmalade from the outside/lips of the jars, then put the lids on and turn upside down for 5 minutes to seal and sterilise the lids. Then turn upright and let cool. <- That said, I am a bit slap dash, so I usually let the marmalade cool (put some kitchen towel over the tops to keep flies off if they’re around) and put the lids on once cooled.
I made some today, taking photos as I went. Here’s a montage of them.