Grapefruit & Lemon Marmalade

Using a potato peeler, pare off the grapefruit rind and cut into fine shreds.

Cut the grapefruit in half and squeeze the juice. Place the juice in a preserving pan.

Chop the pith and flesh roughly, place in a muslin bag with the pips.

Cut the lemons in half, squeeze the juice and scoop out the membranes inside.

Place the pips and membranes in the muslin bag. Cut the lemon rind into shreds and place in the preserving pan with the juice, add the water and muslin bag and simmer for 2 hours.

Remove the muslin bag and place in a colander over a bowl, press out all the liquid and when cool enough , squeeze the bag well to get out all the essential pectin which will make the marmalade set. Add all the liquid to the preserving pan with the sugar and lime juice if using.

Stir until completely dissolved then bring to the boil and boil rapidly until setting point is reached this may only take a couple of minutes.

Remove any scum from the surface and allow the marmalade to cool for 10 minutes before pouring into warmed sterilised jars. Seal, label and store for up to a year.