Add a twist to your marmalade by using pink grapefruit and pomegranate juice instead of oranges. Perfect for spreading on toast or adding to your cooking
- 2 pink grapefruit
- 1 lemon
- 710ml bottle pomegranate juice
- 2kg (4lb) jam sugar
Wash the pink grapefruit and lemon. Cut the fruits in half and then into wedges and slice them thinly, removing any pips. Tie the pips in a muslin bag. Put a couple of small plates in the freezer
Make the pomegranate juice up to 1 litre (1¾ pints) with water and pour it into a preserving pan or large pan. Add the grapefruit, lemon and the bag of pips. Bring the mixture to the boil, then reduce the heat and simmer gently, uncovered, for 1-1½ hours, or until the peel is very tender and disintegrates when pressed between the finger and thumb.
Remove pan from the heat, and add the sugar and stir well. Return pan to a low heat and stir until sugar dissolves. Increase the heat and boil the marmalade rapidly for 7-10 mins, until setting point 105°C is reached (gauge with a sugar thermometer).
Remove the pan from heat, put a little marmalade on one of the cold plates and return it to the freezer for a few minutes. Remove the plate from freezer and press the jam: if the surface wrinkles the marmalade is ready. If not, boil for a few more minutes, then check again the same way.
Once setting point has been reached, skim off any scum and leave the marmalade to cool for 10-15 mins before pouring it into warmed, sterilised jars. Place a wax disc on top, wax-side down, pressing it down so there are no air bubbles under the paper. Leave to cool before covering the jars with lids or cellophane.
The marmalade will keep in a cool, dry place for 3-6 months.