|Grapefruit||3 Pound (1.5 Kilogram)|
|Citric acid||2 Teaspoon|
|Water||6 1⁄6 Pint|
|Sugar||6 Pound (2.75 Kilogram)|
There are three basic methods of making marmalade.
One is to squeeze the juice into a pan and add the chopped peel (with pith) and the pips tied in a piece of muslin.
Acid (lemon juice or citric or tartaric acid) and a measured amount of water are stirred in and the mixture is simmered for 2 hours.
The bag of pips is discarded and sugar stirred in.
When it has dissolved, the marmalade is boiled until setting point is reached.
For the second method, the fruit is finely pared and the rind is shredded.
The rind, acid and half the water are simmered together for 2 hours.
Meanwhile, the fruit pulp is cooked with the pith in the remaining water for 2 hours.
The fruit pulp is drained and all pips, pith and coarse tissue discarded.
The remaining pulp is sieved and added to the rind mixture with sugar, and the marmalade is boiled until setting point is reached.
The third method uses whole fruit.
They are put in the pan with the water and simmered for 2 hours or until tender.
The fruit is then removed from the pan and chopped and the pips are returned to the pan tied in muslin.
After a further simmering of 15 minutes, the pips are discarded and the chopped fruit returned to the pan.
Sugar is stirred in and the marmalade boiled until setting point is reached.
To bottle marmalade, remove from the heat and skim off the scum.
Allow to cool slightly until a skin forms on top, then ladle into warmed jars.
Cover with waxed paper discs and when cold, seal with jam covers.
Label and store in a cool, dry, dark place.