Marmalade
4 large grapefruit, minced, chopped or thinly sliced
2 lemons, minced, chopped or thinly sliced
3.5 litres water
Sugar
Cover grapefruit and lemons with water and stand overnight. Next day boil
for 45 minutes or until fruit is soft and pulpy. Allow to cool a little.
Measure pulp and return to pan. Bring to boil. For each cup of pulp, add
1 cup sugar. Stir until dissolved. Boil briskly, stirring occasionally
until setting point is reached. Pour into sterlised jars. Makes about 10
x 350 ml jars.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/