​This makes a large quantity of marmalade so make sure you have enough jars to hand or half the quantity of fruit.

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Photo credit: Edmonds Mini Cookbook
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Prep Time: 1 hour plus overnight Servings: Makes 3.5L
  • 4 large grapefruit, minced, chopped or thinly sliced

    2 large lemons, minced, chopped or thinly sliced

    sufficient water to cover fruit


    1. Cover grapefruit and lemons with water and stand overnight.
    2. Next day boil for 45 minutes or until fruit is soft and pulpy. Allow to cool a little.
    3. Measure pulp and return to pan. Bring to the boil. For each cup of pulp, add 1 cup sugar. Stir until dissolved.
    4. Boil briskly, stirring occasionally until setting point is reached.
    5. Pour into sterilised jars.

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