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Lemon and Grapefruit Marmalade


2 large grapefruit
2 large lemons
granulated sugar (you shouldn’t need more than 4lb)


  1. Measure 4 pints water into a large stainless steel pan or preserving pan.
  2. Juice the grapefruit and lemons into the pan. Reserve the membranes and seeds and set aside on a large square of muslin.
  3. Cut the peel from the grapefruit and lemons into thin shreds. Add them to the pan as you go.
  4. Tie up the membranes and seeds in the muslin – tie this bag to the handle of the pans so that the bag is suspended in the liquid.
  5. Bring the liquid up to boiling point and simmer, gently, uncovered, for 2 hours or until the peel is completely soft – it should squash easily between your fingers. Remove bag of seeds and set aside.
  6. Measure the number of cups of liquid you have (be careful, its really hot!), and add an equal amount of sugar.
  7. Increase the heat and squeeze the bag of seeds into the pot – you will see the pectin ooze out. Stir this into the mixture.
  8. As soon as the mixture reaches a fast boil start timing. After 15 minutes, test for a set. If necessary, continue testing at 15 minute intervals until the marmalade has reached setting point.
  9. Carefully pour the marmalade into hot sterilized jars.