Pink Grapefruit & Cranberry Marmalade
A tasty, refreshing Marmalade, ideal for breakfast. Also I usually bung in a few more Cranberries than the recipe suggests, as they give a lovely ruby colour.
MethodPlace the sliced Grapefruit and Cranberries, with the Water and Lemon/Acid in a large saucepan and simmer, covered until the peel is tender (This can be done in a casserole in the oven).
Transfer the fruit and liquid into a preserving pan, add the sugar and stir until dissolved and then bring to a rolling boil.
Test for set after 5 mins, as does set very quickly.
Remove any scum and allow to cool for 10 mins before potting into sterilised jars.
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