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Prep Time: 00:15
Servings: 1 litre
Cooking Time: 02:00
Ingredients
- 700g - ruby grapefruit peel, diced
- 500ml - water
- 1kg - sugar
- 1 - vanilla pod, cut open lengthwise and seeds scraped
Method
An economical marmalade made solely from grapefruit peel.
Put the grapefruit peel and water in a large pot and bring to the boil. Simmer over moderate heat for about one hour until the peel is soft enough to pierce a hole through with a toothpick.
Add the sugar and vanilla pod with seeds, and boil until the preserve is thick and syrupy. To test the marmalade put a saucer in the fridge until cold and drop a teaspoonful of marmalade onto the saucer. Poke the marmalade lightly with a finger. If the surface puckers, it is ready. Spoon into hot sterilised jars and seal. Serve with ripe camembert.
Add the sugar and vanilla pod with seeds, and boil until the preserve is thick and syrupy. To test the marmalade put a saucer in the fridge until cold and drop a teaspoonful of marmalade onto the saucer. Poke the marmalade lightly with a finger. If the surface puckers, it is ready. Spoon into hot sterilised jars and seal. Serve with ripe camembert.
