Grapefruit and brandy marmalade
- November 2017
- Makes about 1.5 litres
- Hands-on time 40 min, plus 2½ hours simmering and overnight infusing
Try this twist on marmalade using grapefruit and brandy for a boozy kick. Store in sterilised jars and decorate with ribbon and labels for a knockout edible gift.
- no fat
- no protein
- 15.3g (15.3g sugars)
- no fibre
- no salt
- 3 grapefruits, halved
- 2 unwaxed lemons, halved
- 10 juniper berries, lightly crushed
- 1.5kg jam sugar
- 3 tbsp brandy
- Fresh rosemary sprigs
You’ll also need…
- Jam muslin (from baking suppliers, John Lewis and Amazon) and kitchen string
- Set a sieve over a large heavy-based saucepan and squeeze the grapefruits and lemons into the pan. Put the pulp and pips from the sieve into a piece of muslin. Scrape the membrane from the fruit shells and put it into the muslin (it helps if you turn the skin inside-out), then tie the muslin into a parcel.
- Finely slice the peel and add to the pan with the muslin parcel, juniper berries and 1.5 litres water. Cover the pan with cling film and leave to infuse overnight.
- The next day, bring the mixture to the boil over a medium-high heat, then turn down the heat and simmer gently for 2 hours. Remove the muslin parcel and carefully squeeze out the liquid into the pan. Add the sugar and stir until combined. Turn up the heat and bring to a rolling boil. Cook for 20-30 minutes, then take off the heat and test to see if the marmalade has reached setting point. If it’s not ready, put another saucer/small plate in the freezer and reboil the mixture; test every 2 minutes until setting point is reached. Stir in the brandy.
- Pour the marmalade into still-warm sterilised jars, poke in a few rosemary sprigs and seal.
Put a saucer in the freezer when you start simmering the marmalade (step 3). To test the set, put a drop on the cold saucer – the marmalade is at setting point if it forms a skin quickly that wrinkles when you push it with your finger (or when it reaches 105°C on a digital probe thermometer). Leave out the brandy if you prefer. To keep the preserve for more than a month, sterilise the rosemary by steaming it for 30 seconds in a veg steamer set over a pan of simmering water before adding it to the jar. Decorate the filled jars with ribbon and labels, adding storage tips.
The unopened marmalade will keep for a year in sterilised jars. Once opened, keep in the fridge and use within a month.
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