Categories: Jams and Preserves

Ingredients

• 1 kg grapefruit
• 2 L water
• 2.75 Kg sugar
• small knob of butter

Directions

1. Wash grapefruit, cut into quarters and slice as thinly as possible.

2. In large saucepan, place fruit and cover with water – leave to stand overnight.

3. Next day, bring fruit and water to boil, simmer 1 hour.

4. Add sugar, gradually, along with the small knob of butter (to help disperse ‘scum’ which forms on top of mixture), and boil at a medium ‘roll’ approx 30 minutes – test for setting by placing a small amount of the mixture on a saucer, cool, and test jell for firmness.

5. Pour into sterilised jars and seal while hot.

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