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
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.
Rate & review