Recipe Archives->Preserving->Grapefruit Marmalade 02

Marmalade
                                                                                
4 large grapefruit, minced, chopped or thinly sliced
2 lemons, minced, chopped or thinly sliced
3.5 litres water
sugar

Cover grapefruit and lemons with water and stand overnight.  Next
day boil for 45 minutes or until fruit is soft and pulpy.  Allow
to cool a little.  Measure pulp and return to pan.  Bring to boil.
For each cup of pulp, add 1 cup sugar.  Stir until dissolved.  Boil
briskly, stirring occasionally until setting point is reached.  Pour
into sterlised jars.  Makes about 10 x 350 ml jars.

Printable version: grapefruit-marmalade02.txt.