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.
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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
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Method
- 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.
Nutrition
- 62kcals Calories
- no fat Fat
- no protein Protein
- 15.3g (15.3g sugars) Carbs
- no fibre Fibre
- no salt Salt
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