Tangy pink grapefruit marmalade, perfect to brighten up a dark winters day.
Marmalade has always been a staple in our household. I’m from a family of toast lovers. My Dad in particular would be quite partial to a slice of brown toast and marmalade. He was very particular about it and God forbid you got breadcrumbs in the marmalade jar. In fact he used to quite often have a few courses for his breakfast, a bowl of muesli, a slice of toast and marmalade and then half a grapefruit. When I was younger I was so intrigued by his many breakfasts and I remember my first taste of his grapefruit. Of course I recoiled withe the sourness of it. However now I love grapefruit. I think there are either grapefruit lovers or haters and I’m definitely a lover.
I’ve made marmalade before but never grapefruit. I really like it it retains its bitterness but it isn’t over powering at all. I love the process of preparing jams, preserves and pickles. I like the idea of encapsulating the best of the season to enjoy all year round. Grapefruits and other citrus fruits are always lovely in January and I cant wait to get hold of this seasons blood oranges. The Winter citrus always brings such a needed burst of brightness to these gloomy January days. This recipe makes two large jars you can squirrel one away for later in the year or of course use it up in a delicious cake or marmalade bread and butter pudding.
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I hope your all having a good week. Thank you for reading.