Marmalade

About a week or so ago we got given a HUGE bag of yummy organic grapefruit, grown by Peter who Tim carpools in to work with every day. I don't know about any of you, but I struggle to know what to do with grapefruit. I mean, it's good as a breakfast if you're on one of those crazy diets and probably nice crushed up in some kind of cocktail (mmm..... Seabreeze....sigh) but since those days are well and truly over I was at a loss as to what to do with it. Then it occurred to me, I would make marmalade! I mean, what yoghurt maker wouldn't want to master the fine art of marmalade making?

So I set out on my marmalade adventure on Sunday, thinking that surely I would have fresh marmalade made by that afternoon, just in time to spread on a bit of toast for afternoon tea.

Boy was I mistaken.

Firstly, you need to blitz the grapefruit (and a couple of lemons) in the food processor (or chop them up but honestly, who could be bothered doing that!) and then soak them in a bowl full of water. Overnight. Oh, and did I forget to mention that before you do this, you need to deseed them (which takes AGES). Sigh.

Then, the next day you need to place the tangy smelling concoction in a large saucepan, boil for 45 minutes to soften the fruit, and then measure the pulp, before placing it back in the liquid and adding the required amount of sugar. You're supposed to add one cup of sugar per one cup of pulp, but I just guessed it, hoping for the best.

Next you just boil the c@#p out of it until it reaches the 'setting stage' and then pour it into sterilised jars. Phew.

And that's it!

So that is why it has taken me until today to actually make the marmalade.

Here is a picture of it in it's finished perfection: