LEMON, LIME AND GRAPEFRUIT MARMALADE

Makes ± 1.2 litres

Prep 30 min

Cook ± 2 hours

3 grapefruits

3 lemons

1 lime

2 litres water

2kg sugar

1 Wash the fruit, cut in half and remove all pips.

2 Place the fruit halves in a food processor and purée until almost smooth. Spoon into a saucepan.

3 Add the water and bring to a boil. Simmer for 30-60 minutes or until the fruit has softened completely. (You should be able to cut a piece of peel with the side of a spoon.)

4 Add the sugar and stir. Bring to the boil and stir until all the sugar has dissolved. Simmer for a further 30 minutes.

5 Check if the marmalade has reached the setting stage by dropping some onto an ice-cold saucer and placing it in the fridge. After a few minutes the marmalade should have set and the skin should wrinkle when you touch it. If it isn’t ready, simmer for a few minutes longer.

6 Remove from the heat and leave to stand for about 15 minutes. Stir to distribute the fruit.

7 Pour into warm, sterilised jars and seal immediately.

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