Recipe

Grapefruit and brandy marmalade

Marmalade is really jam for grown-ups and our grapefruit and brandy marmalade is especially sophisticated. Spread it liberally on your hot buttered toast or scones for an elegant morning snack. Serve with tea for two.

Jun 30, 2011 2:00pm
  • 1 hr cooking
  • Serves 10
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Ingredients

Grapefruit and brandy marmalade
  • 3 grapefruit (1.5kg)
  • 1 litre (4 cups) water
  • 1.3 kilogram (6 cups) sugar
  • 1/3 cup (80ml) brandy

Method

Grapefruit and brandy marmalade
  • 1
    Coarsely chop unpeeled grapefruit, seeds and all; process until mixture is chopped finely.
  • 2
    Combine grapefruit mixture and the water in large saucepan; bring to a boil. Reduce heat; simmer, covered, 30 minutes. Transfer mixture to large bowl, cover; stand overnight.
  • 3
    Return fruit mixture to pan with sugar; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, stirring occasionally, about 20 minutes or until marmalade jells when tested. Stir in brandy, stand 5 minutes. Pour hot marmalade into hot sterilised jars; seal while hot.

Notes

To test if marmalade is ready, put a plate in the freezer for a few minutes until it is very cold. Plop a teaspoon of marmalade on the plate and return to the freezer for 2 minutes. If it has a jelly like consistency, it has 'jelled' and is ready.

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