ps. I don't use the amount of sugar in the recipe. once ready to add sugar, I add just under half the recipe quantity - stir to dissolve, then taste.
I then add sugar a cup/half cup at a time, tasting after each lot has dissolved, until I reach the tangy-sweetness we enjoy - doing this uses quite a lot less sugar than the recipe, and the marmalade has the perfect taste to suit us. It keeps perfectly too.
wron,
Aug 16, 3:01am
Some old recipes use breakfast cups - quite a bit bigger than a standard cup.I love juliewn's sugar idea, my mum's ancient family recipe called for 3lbs finely sliced grapefruit (takes ages), 2 lemons and 10LB sugar - that's a lot! Also a 3 day brew, day 1 slice and add water, day 2 boil for 20 min, day 3 boil, add sugar, simmer till setting using spoon test and bottle. Can't remember the number of B cups of water but can check if requested.
duckmoon,
Aug 16, 3:22am
it doesn't say strain it, it says use "the pulp" - I get the pulp out using a small sieve - and I scoop it out - some water. But not all the water.
I don't have a problem with this recipe. I thought that you soaked the grapefruit (and discarded the water) so that you removed the bitterness.
rozke,
Aug 20, 11:07pm
l make all jams and marmalade in microwave. half the time.
bev00,
Aug 20, 7:25am
for marmalade lovers
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