Pink-grape­fruit mar­malade

Makes: 6 x 450g jars Prep: 1 hour Cook: 1½ hours Cost: 70p (a jar)

Chat - - Disgracefu­l -

1 Peel Sweet 1kg pink treat grape­fruit, then shred the peel finely. Halve the fruit and squeeze out juice, re­serv­ing the pips. Put juice into a pre­serv­ing pan or large saucepan with the shred­ded peel.

2 Chop the pulp roughly and tightly tie in muslin with the pips. Put into the saucepan with 1ltr wa­ter.

3 Bring the pan to the boil. Re­duce heat, cover and sim­mer for 30 mins. Re­move lid and sim­mer for a fur­ther 20 mins to re­duce liq­uid by a third. Re­move the muslin bag, squeez­ing with a spoon to keep as much liq­uid as pos­si­ble in the pan.

4 Add 1.5kg pre­serv­ing sugar and stir over a low heat un­til dis­solved. In­crease heat and boil for 20 mins, mak­ing sure that it doesn’t boil too rapidly.

5 To check it’s set, re­move pan from heat, spoon a lit­tle on to a cold plate and leave for 2 mins – it should wrin­kle when you push your fin­ger over the sur­face. Leave for 10 mins. Pour into 6 ster­ilised 450g jars. Leave to cool, then seal. Store in a cool place for up to 1 year.

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