Got up bright and early this morning to make some chunky grapefruit marmalade, a labour of love, as I am giving a jar of this to my dearest and nearest this Christmas. I get the grapefruit in winter from my neighbour, Gladys in Orewa, slice them finely in the food processor and leave the pulp in ice cream containers in the freezer until I am ready to make the actual marmalade whenever the whim or need overtakes me during the year. I take it for the trading table fundraiser at bowls and that means once a month I have needed some otherwise Nina is disappointed. Last week Alla from the gym gave me two empty jars so now they are full and ready to be given back to her. This time last year she was in hospital and I took her some there and now she is on my list too.
I use Alison Holst's metric marmalade recipe as a guideline but basically I barely cover the pulp with water , boil to soften the sliced peel for up to an hour, then add cup for cup of sugar and boil until setting point is reached. I like my marmalade chunky and so it does not take too long before it is ready to be poured into warm jars from the oven. Voila marmalade for breakfast!
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