Publications
Prep Time: 15
Servings: 0
Cooking Time: 120
Ingredients
- 700.00g - ruby grapefruit, peeled and diced
- 500.00ml - water
- 1.00kg - sugar
- 0.000 - 1 vanilla pod, cut open lengthwise and seeds scraped
Method
Fruit
Put the grapefruit peel and water in a
large pot and bring to the boil. Simmer over
moderate heat for about 1 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.
