I’m a novice marmalader but got given loads of grapefruit and made marmalade. I’ve done 2 batches (not v big pan). First was nice enough. Second was....amazing! Slightly softer set and a lovely caramelly flavour.
My recipe....
1kg fruit
1.5 kg sugar
Boil fruit in 2.5 l water until soft. Take off skin and squeeze juice and flesh into pan, pith and pips into clean j cloth. Blitz peel with hand blender to make fine specks. Add 1.5kg sugar and boil. Saucer in the freezer, test every 10 mins or so, stop at first sign of wrinkling. Wait 10 mins, in jars.
It takes a LONG time to set - I think maybe because there isn’t much sugar. So it boiled for prob 1.5 hours each time.
Is that why? And can I fake it with some dark brown sugar or something? It’s AMAZING!!