Pink Grapefruit Marmalade
- 2 grapefruit
- 1kg preserving sugar
- juice of 2 lemons
Boil two grapefruit for 2 hours, in enough water to cover them, until they’re soft. Drain and discard the water and thinly slice the grapefruit, chopping a bit (removing any large pips), before returning to the empty pan, along with 1kg preserving sugar, and the juice of 2 lemons.
After boiling for 15 minutes or so, test for setting point. The easy way to do this is to have a plate in the fridge. Place a teaspoon of the mixture on the plate, and leave for a minute. If the surface of the mixture creases when you push it, the marmalade is ready.
Pour into clean jars and seal. Another great addition to Christmas hampers. Give it a go!
‘Foolproof’ is a dangerous term, as all recipes require a certain degree of common sense and judgment. My husband points out that often these foolproof recipes are anything but, requiring a considerable level of culinary know-how. For instance, would everyone know what Nigella means by ‘boil until setting point is reached’? If you know the jam basics, though, this is a hit.
Tips: Nigella doesn’t tell you to skim the mixture as it boils. I would recommend doing this though, as the scum that rises to the surface can make the finished marmalade cloudy rather than clear.
It may well take longer than 15 minutes to reach setting point. Mine took 35 minutes. Be patient, and test it every 5 minutes or so.