The main difference for me is probably the denser texture and set in the whole fruit method.
Whichever method you use your friends and family will be delighted with a lovely shiny jar of your gorgeous homemade marmalade.
This recipe is credited to Vivien Lloyd.
1.5lbs of fruit (I used 1lb pink grapefruit and 1/2lb lemons)
3 pints water
3lb cane sugar
Clean jars and new lids (this batch yielded 3 large La Parfait jam jars and 2 other small ones)
1. Start by juicing the fruit and add this to a large pan with 3 pints of cold water.
2. Take out the inside form the remaining fruit shells and leave this to one side.
3. Slice the fruit rinds to the required thickness, I made mine thicker on this occasion as I wanted a chunkier marmalade and I only used the pink grapefruit skin.
5. Add the sliced rinds to the pan of juice and water. Measure the volume of this. The add the muslin bag. Leave this overnight.
6. The next day. Boil with a lid on the pan for about 2 hours (you want the volume of liquid to have reduced by about a third before you add the pre-warmed sugar).
7. Remove the muslin bag and squeeze into the pan. Measure the liquid again.
8. Add warmed sugar (put in an oven 140C for about 15 mins) to the pan and let it dissolve gently, increase the heat and boil until setting point is reached. This can be tested after 5 minutes by using a plate from the freezer, when the mix wrinkles when pushed with a finger is not a bad guide.
9. Warm pre washed and clean jars in the oven in readiness.
10. Once the marmalade is ready allow it to stand for about 10 minutes prior to potting. Remove any scum with a spoon. Ladle into warm jars, remove any remaining scum and top with new clean lids.
11. Don't forget to label your jars.
This grapefruit had a lovely floral taste to the shred and was delicious on toast and on top of a crumpet.
The lovely jars you can see here were kindly sent to me by La Parfait to try, they are ideal for chunky preserves or pickles as well as marmalade as they are wide necked jars. I loved the 'home made' French and English reference on the lids too. If you check out the Spoonhq blog you can win some of these jars and a copy of First Preserves.
If pink grapefruit isn't your thing then Karen over at Lavender and Lovage has a lovely three fruit marmalade recipe and she's writing all about the national marmalade awards too. AND the lovely Janice at Farmersgirl Kitchen has a smashing Seville orange marmalade recipe on her blog too.
N.B. This is not a sponsored post.