Australian Women's Weekly
Ingredients
Method
1.Cut a thin slice from the end of each grapefruit and discard. Use a vegetable peeler to peel the rind thinly from the grapefruit. Using a sharp knife, remove any white pith from the rind and thinly slice the rind. Use a sharp knife to remove the white pith from the grapefruit; discard the pith. Roughly chop the grapefruit.
2.Place grapefruit and rind into a large heavy-based saucepan with the water. Cover and bring to the boil over high heat. Remove lid, reduce heat to low and simmer, uncovered, for about 1 1/2 hours, stirring occasionally, or until grapefruit rind is very soft and mixture is reduced by about half.
3.Meanwhile, preheat oven to 120°C (100°C fan-forced). Place sugar in shallow ovenproof dish and warm for 15 minutes.
4.Add the warm sugar to the grapefruit mixture. Stir over low heat, without boiling until the sugar is dissolved, increase heat to high; bring to the boil. Boil, uncovered, without stirring (run a wooden spoon carefully over the base of the pan occasionally during cooking to ensure marmalade isn’t catching on base), for 15-20 minutes or unit marmalade gels (105°C on sugar thermometer).
5.To test if marmalade is ready, remove pan from heat. Drop a spoonful of marmalade into a cold saucer, place in the freezer for 1 minute. Push mixture with a finger; if it wrinkles, it’s ready.
6.Remove pan from the heat; skim any scum from the surface of the marmalade. Stand marmalade for 15 minutes (this will help to suspend the rind through mixture). Ladle the hot marmalade into hot, sterilised jars. Seal while hot and invert the jars onto lid until cool.
Marmalade will keep, unopened, for 6 months in a cool, dry place out of direct sunlight. Once opened, refrigerate for up to 3 months.
Note
