Is there anything better than marmalade on toast?
NO.
Did my grandmother make the best marmalade in the world?
YES.
In memory of my grandmother, Kathleen Pirrit (nee Barwick)
TRAVELLER, HORSE WOMAN, NURSE, PSYCHIC HEALER, MARMALADE BOSS.
Born - Te Wera, Taranaki 1st September 1903
Died - Papakura, 29th October, Auckland 1995
INGREDIENTS
DAY ONE
2 large grapefruit
2 large lemons
1 ½ L water
DAY TWO
7 c sugar
METHOD
Day One: Finely slice grapefruit and lemons removing pips as you go. Place in a glass or ceramic bowl and add water. Leave to soften for at least 24 hours, covered.
Day Two: Boil the fruit and water in your Ironclad Old Dutch for 15 minutes.
Add the sugar and bring up to boil for about 15 minutes or until a candy thermometer reaches 104°C.
If you don’t have a thermometer, use the tried and true teaspoon of marmalade on a plate technique! After 10 min of simmering drop a teaspoon of the boiling marmalade onto a cool plate. If you can pull your finger through it and it leaves a clean line through the marmalade then you have reached setting point. Test often till it reaches the setting point. If you like your marmalade a little softer take it off the heat earlier.
Pour the marmalade into hot sterilized jars. Seal. And enjoy!
