Makes about 6-8 jars
3 hours (plus overnight steeping)
Marmalade making is a ritual best saved for weekends, when you can take your time to lovingly stir the bubbling pot. We've used ruby grapefruits here for a twist on the classic - they give a wonderful flavour and vibrant colour.
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Here's how you do it
Put the grapefruit, lemons and water into a pan.
Bring to the boil and boil hard with the lid on for 2 hours.
Allow to cool overnight.
Remove the fruit, leaving the water in the pan. Cut the fruit in half lengthways and scrape out the pips and pith into a small saucepan.
Cover the pips with water and boil hard for 5 minutes.
Slice the skins of the fruit into thin strips and put into a large bowl.
Sieve the pip water and add this, along with the sugar, to the large pan of water.
Put a saucer in the freezer, ready for testing the marmalade later.
Melt the sugar on a low heat then add the fruit peel and boil hard for 20-30 minutes until the marmalade reaches a jelly-like consistency. You can keep checking for this by putting a spoonful onto the frozen saucer and testing with your finger - if the marmalade crinkles when pushed, it's ready.
Sterilize your jars by putting them through the dishwasher, then fill them with your marmalade