July 04, 2018


Large grapefruits - 2
Lemons - 2
Water - 3 litres
Preserving sugar - 2 kgs


  • Halve the grapefruits and lemons.
  • Squeeze out the juice and remove core and pips and pith.
  • Shred the rind very thinly.
  • Put water, juice and rind and pulp into a pan and allow to stand overnight.
  • Simmer slowly until the contents are reduced by half. (i.e., for about 3 hours).
  • Add the sugar, bring to the boil, stirring frequently, and continue boiling until the marmalade jellies.
  • Pour into jars and , when cold, cover tightly.

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