RUBY GRAPEFRUIT MARMALADE
Ruby grapefruits are particularly good this season and make a marmalade with a beautiful burgundy hue.
MAKES 3 x 400g JARS
1kg ruby grapefruit 2.5 litres of water Juice of 1 lemon 800g (4 cups) sugar
Halve the fruit and squeeze out the juice into a large 4 litre bowl or non-metallic container. Using a teaspoon, remove all the membrane from the fruit and discard, saving the pips; tie them in a square of Superwipe cloth. Slice the peel either thick or thin depending on your preference, then add to the grapefruit juice with the water and the bag of pips and soak overnight. The next day bring everything to the boil and simmer for about 2 hours until peel is really soft, and the liquid is reduced by half. Squeeze all the liquid from the bag of pips and remove. Add the sugar and stir over low heat until dissolved then increase the temperature and boil rapidly until setting point is reached. Pour into jars while hot, filling right to the top, and seal immediately.