This tastes better than any marmalade you can buy, very fresh an fruity.
6 Grapefruit you can use either pink or yellow
1 kg granulated sugar approx
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.