Friday, 9 February 2018
Pineapple and grapefruit marmalade
The Jean Bowring Cookbook 1970 Sydney
Jams and jellies: Grapefruit and pineapple marmalade
2 medium-sized grapefruit; 2 medium-sized smooth yellow lemons; 1 medium-sized pineapple; 6 cups water; sugar
Remove the outer rind from the grapefruit and lemons and shred very finely. Squeeze the juice from the fruits and strain through a fine strainer. Cut up the white pith and tie it in a piece of muslin with the pips.
Place the fruit rind and juice in a bowl and add the water. Allow to stand overnight.
Next day, place in a preserving pan with the pineapple which has been peeled and shredded, and the bag of pips and pith. Simmer gently until the fruit rind is quite soft – this may take 40 to 60 minutes.
Measure the fruit and liquid (first removing the muslin bag) and to each cupful add 1 cup of sugar. Boil steadily for about 40 minutes, or until a little will jell when tested on a cold saucer. Cool slightly before pouring into heated jars. Seal when cold.