Prep Time: 15
Cooking Time: 120
- 700.00g - ruby grapefruit, peeled and diced
- 500.00ml - water
- 1.00kg - sugar
- 0.000 - 1 vanilla pod, cut open lengthwise and seeds scraped
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.