This tastes better than any marmalade you can buy, very fresh an fruity.

Ingredients:
6 Grapefruit you can use either pink or yellow
1 kg granulated sugar approx

Directions:
1. Wash the grapefruit under a cold tap and dry

2. Use a potato peeler to remove the zest in strips, I use the Y shape ones that you pull as I found it much easier than the straight ones.

3. Cut the zest strips into match stick size pieces, I found it was easier to use kitchen scissors.

4. Peel the remaining thick pith from the grapefruit. Make sure you do a good job getting rid of the white pith, because it tastes bitter.

5. Finely chop the segments and remove any pips. I used a food processor so as to retain as much juice as possible.

6. Measure the volume of grapefruit flesh and juice in a jug and add an equal amount of sugar to a large preserving pan along with the prepared zest. Bring to the boil stirring until the sugar has dissolved and boil rapidly for about 10/15 minutes until the marmalade sets when tested.

7. Spoon into sterilized warm jars.

I have made several batches of this due to getting a box of grapefruit from the market for £4 there were over 40 fruit in the box. For a nice variation to the flavour stir in a couple of shots of whiskey just before you start filling the jars, the alcohol will boil off but the flavour will remain. This marmalade will be a soft set and that is how I like it, if you prefer a firmer set then use jam sugar with added pectin.

If you like beetroot you will love this recipe

Ingredients:
1 kg cooked beetroot
500 g onions
500 g cooking apples
the juice and zest of 1 lemon
500 ml vinegar
2 level teaspoon ground ginger
1/2 level teaspoon salt
225 g raisins or sultanas
225 g granulated sugar

Directions:
1. Peel and grate the beetroot in a food processor and set aside. Now finely chop the onions, next peel, core and chop the apples.

2. Put all of the ingredients except the beetroot into a large heavy saucepan or preserving pan.

3. Bring to the boil, stirring until the sugar had dissolved.

4. Reduce the heat and simmer for half an hour.

5. Add the beetroot and simmer for 1 hour longer or until the chutney is thick.

6. Spoon into sterilized warm jars.

This is delicious with a ploughman’s lunch and makes a nice change to the usual sliced pickled beetroot.

As everyone seems to like this onion marmalade i thought i would put the recipe up for others to try.

Ingredients:
2 kg onions
50 g butter
225 g sugar
125 g dark brown sugar
500 ml red wine
250 ml balsamic vinegar
2 teaspoon salt
2 tablespoon. extra virgin olive oil

Directions:
1.  Slice the onions thinly, I used a food processor slicing attachment to reduce the tears.

2. Place a large, non-reactive pan over medium-low heat. Add the butter and olive oil.

3. Once the butter has melted, turn up the heat to high to medium-high, add the onions and salt. Stir to make sure the onions are coated with the oil. Cook covered with a tight lid for about 20 minutes. Remove the lid and continue to cook stirring every 5 to 10 minutes until the onions begin to turn golden brown.

4. Add the sugar, brown sugar, red wine, and balsamic vinegar. Stir well to make sure the sugars dissolve into the liquid. Cook over medium heat until thickened. You want it to be as thick as custard.

5. Spoon into sterilized warm jars.

For a variation replace half the red wine with port or add some chillies to spice it up a bit.

Goes well with strong cheese and is great in a sausage sandwich.