Grapefruit And Lemon Marmalade
|Grapefruit||2 Pound (900 Gram)|
|Lemons||1 Pound (450 Gram)|
|Sugar||3 Pound (1 Kilogram 350 Gram)|
|Water||3 Pint (1.7 Liter)|
Wash the fruit and pare off the pith and peel, cut it up finely.
Roughly cut up the flesh, removing any pips.
Put the peel, flesh, juice and water into a pan, tie the pips in muslin and add to the pan, simmer gently for one to one and a half hours, or until the peel is really soft and the contents of the pan reduced by half.
Remove the muslin bag, squeezing it well, add the sugar and stir until it has dissolved completely.
Boil rapidly until setting point is reached.
Allow to stand for about fifteen minutes before potting to ensure the peel is evenly dispersed.