Pink Grapefruit Marmalade

Serves	2.25kgs (5lbs)
Prep time	26 hours
Cook time	2 hours, 10 minutes
Total time	28 hours, 10 minutes
Dietary	Vegetarian
Meal type	Breakfast, Condiment, Side Dish
Misc	Pre-preparable
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region	British
From book	First Preserves by Vivien Lloyd

A beautiful deep orangey pink marmalade made with pink grapefruit, and perfect for the breakfast table, as well as baking and general cooking. Use the deep ruby red "sweetie" grapefruit if you can find them, as they give an even deeper pink colour to the finished marmalade.

Ingredients

450g (1lb) pink grapefruit
225g (8 ounces) lemon
1.4 kg (3lbs) granulated white sugar (cane sugar is best for clear results)
1.75 litres (3 pints) water

Note

Directions

Step 1	Juice the grapefruit and pour the juice with the water into a large, lidded pan with a capacity of 6-8 litres. Remove the inner membranes and pips from the grapefruit. Do not remove the pith from the grapefruit.
Step 2	Juice the lemon and add the juice to the pan. Put the grapefruit membranes and the lemon shells into a food processor or mini-chopper and chop finely.Put the chopped membranes, and any pips into a 30 cm x 30cm piece of thin cotton muslin. Tie this up with string and add to the pan. Shred the grapefruit and add the peel to the pan. If possible, leave the pan overnight to allow the fruit to soak.
Step 3	Next day, bring the lidded pan to boil, turn down the heat and simmer very gently for two hours. The peel should be very tender and the contents of the pan reduced by a third. Warm the sugar in a low oven, 140℃ /275℉/Gas 1
Step 4	Remove the muslin bag and squeeze the liquid from the bag back into the pan through a sieve, using a large spoon. Add the sugar to the pan and stir until dissolved.
Step 5	Gradually bring the pan to a rolling boil and test for a set after 7 minutes, using the flake test. Dip a large spoon into the pan and scoop out a spoonful. Lift the spoon above the pan and turn it horizontally. If the marmalade has reached setting point of 104.5℃ ( 220℉) it will drip then hang on the side of the spoon.
Step 6	Leave the marmalade to cool for 5-10 minutes, a skin should have formed on the surface. Remove any scum from the surface with a large metal spoon. Gently stir the marmalade to distribute the peel.
Step 7	Pour the marmalade into clean, warm sterilised jars and cover with new twist top lids. Alternatively, seal the jars with waxed discs and when cold, apply cellophane covers secured with elastic bands. Leave the jars upright and undisturbed to set.