Pink Grapefruit Marmalade - cooking recipe

Ingredients

6 None pink grapefruits, scrubbed
2 1/4 cups sugar

Preparation

Cut a thin slice off the end of each grapefruit and discard. Use a vegetable peeler, peel the rind thinly off the grapefruit. Using a sharp knife, remove any white pith from the rind and thinly slice it. Use the sharp knife to remove the white pith from the grapefruit. Discard the pith and roughly chop the grapefruit.
Place grapefruit and rind in a large, heavy-based saucepan with 9 cups water. Cover and bring to a boil over high heat. Remove lid, reduce heat to low and simmer, uncovered, stirring occasionally, for 1 1/2 hours, or until grapefruit rind is very soft and mixture is reduced by half.
Meanwhile, preheat oven to 250\u00b0F. Place sugar in shallow ovenproof dish and warm 15 mins.
Add the warm sugar to the grapefruit mixture. Stir over low heat, without boiling, until the sugar has dissolved. Increase heat to high and boil, without stirring, 15-20 mins, or until gelled. Run a wooden spoon across the base of the pan occasionally while cooking to ensure marmalade isn't sticking. To test if marmalade is ready, remove pan from heat and drop a spoonful onto a cold plate. Place in freezer for 1 min, then push with your finger. If it wrinkles, marmalade is ready. If not, boil a few more mins.
To finish, remove pan from the heat and skim the surface of the marmalade. Cool 15 mins then ladle into hot, sterilized jars. Seal while hot and turn the jars upside-down to cool.