Grapefruit and brandy marmalade

Grapefruit and brandy marmalade
  • Serves icon Makes about 1.5 litres
  • Time icon 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.

Nutrition: per serving

Calories
62kcals
Fat
no fat
Protein
no protein
Carbohydrates
15.3g (15.3g sugars)
Fibre

no fibre
Salt
no salt
Calories
62kcals
Fat
no fat
Protein
no protein
Carbohydrates
15.3g (15.3g sugars)
Fibre

no fibre
Salt
no salt

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. Pour the marmalade into still-warm sterilised jars, poke in a few rosemary sprigs and seal.

delicious. tips

  1. 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.

  2. 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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