675g/ 1 and a half lb pink grapefruit juice and pips
900ml/ 1 and a half pints water
225g/ 8oz. cranberries, frozen or fresh
1.3kg / 3lb granulated sugar
- Wash, halve and quarter the grapefruit, then slice thinly, keeping the pips and any juice.
- Tie the grapefruit pips and lemon pips in a muslin bag and place in a large pan (preserving pan is best) with the grapefruit slices and lemon juice.
- Add the water and bring to the boil. Cover and simmer gently for about 2 hours until the grapefruit rind is very tender. Remove the muslin bag, let it cool and then squeeze it over pan.
- Add the cranberries to the pan and bring to the boil. Simmer for 15-20 minutes or until berries have popped and softened.
- Add the sugar to the pan and stir until it is dissolved. Bring to the boil and boil rapidly for about 10 minutes or until setting point is reached (105'C/220'F).
- Test for set. Pour a small amount of preserves onto a cold saucer. Allow to cool in fridge for 2 minutes. Push a finger across the top of the preserve, the surface should wrinkle. If it does not wrinkle, return the pan to the boil for another couple of minutes and repeat the test.
- Remove the pan from the heat and leave the marmalade to cool for 5-10 minutes. Stir and then pour into warmed sterilised jars and seal. Label when the marmalade is cold.