- 300g grapefruit, washed
- 700g satsumas, washed
- 1.6kg granulated sugar
- juice 1 lemon
- YOU WILL NEED
- a preserving pan, square of muslin, sterilised jars, and waxed discs and lids
- Cut the fruit in half, squeeze out the juice, and reserve the pips and any pith. Tie the pips and pith in a small piece of muslin. Place the strained juice, 2.25 litres (4pt) water and the muslin bag in a preserving pan. Shred the peel, coarsely or finely, depending on your taste, and add to the pan.
- Simmer the contents of the pan for 2 hours or until the peel is very soft and the liquid has reduced by about half. Remove the muslin bag to a saucer to cool, then squeeze the bag over the pan to extract any pectin from the pips.
- Stir in the sugar, add the lemon juice and simmer over a low heat until it has completely dissolved. Now increase the heat and cook at a full rolling boil for 15 minutes or until setting point is reached.
- Remove any scum from the surface and leave the marmalade to settle for 20 minutes before potting into hot, sterilised jars. Cover immediately with a waxed disc and seal. Label the jars when cold and store in a cool, dark place. It will last for 6 months.