Ingredients (makes approx 6 big jars):
- 450 g organic lemon
- 2 big organic pink grapefruit
- 1 kilo organic light brown sugar
- ½ teaspoon of cardamom
- 2 litres water
Wash the grapefruit and lemon, peel off the zest very thinly and cut into small dices.
Remove the pit from the flesh and cut roughly. Cut the flesh reserving any pips and juice.
Tie up the pit and pips in a piece of muslin and add the water and the lemon and grapefruit zest, juice and flesh. Leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set.
The next day, bring the mixture to the boil and simmer for at least 2 hours. The liquid should then be reduced to half and the zest should be soft. Remove the muslin, let it cool off a bit and squeeze out as much liquid as possible. Weigh the peel mixture – it should be around 1000 ml.
Put the mixture back in a wide pan and add the sugar and the cardamom. Stir over low heat until the sugar has dissolved completely (do not boil!). Then bring to boil without stirring. After 4-5 minutes the marmalade should rise and bubble. Cook for another 8-10 minutes or until the setting point is reached. Remove from the stove and let the marmalade set for 10 minutes.
Fill in sterilized jars and seal tightly.
Setting point (thanks goodfood magazine for explaining it so well;-):
To test the setting point put 2-3 tablespoons in the freezer when you start cooking the marmalade.
Take the pan off the heat and allow the bubbles to subside. Take a spoon from the freezer and put a little liquid on it, then return to the freezer for 1 min. Push the marmalade along the spoon with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won’t run back straight away. If it’s not at setting point, return to the heat and boil again for 2 mins before re-testing. Repeat until setting point is reached. If you have a sugar thermometer, setting point is reached at 105C, but it’s good to do the test as well.