1 kg (2.2 lb) grapefruit
3 lemons
2 litres water
4 1/2 lb (2 kg) sugar
3 lemons
2 litres water
4 1/2 lb (2 kg) sugar
method
1. Wash the fruit and cut it in half.
2. Squeeze out and strain the juice.
3. Remove some of the pith if it is thick, cut it up coarsely and put it with the pips in a muslin bag.
4. Slice the peel finely.
5. Put all the fruit and juice into a basin, add the muslin bag, cover with the water and leave overnight to soften and bring out the flavour.
6. Next day, put it all into a preserving pan and cook gently for 2 hours or until the peel is soft.
7. Remove the bag and squeeze out the juice, add the sugar, stir until it is dissolved, then boil rapidly until setting point is reached.
8. Remove from the heat, skim, cool slightly, then stir, pot, cover, and label.
2. Squeeze out and strain the juice.
3. Remove some of the pith if it is thick, cut it up coarsely and put it with the pips in a muslin bag.
4. Slice the peel finely.
5. Put all the fruit and juice into a basin, add the muslin bag, cover with the water and leave overnight to soften and bring out the flavour.
6. Next day, put it all into a preserving pan and cook gently for 2 hours or until the peel is soft.
7. Remove the bag and squeeze out the juice, add the sugar, stir until it is dissolved, then boil rapidly until setting point is reached.
8. Remove from the heat, skim, cool slightly, then stir, pot, cover, and label.
serving amount
yield 3.5 kg
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