Grapefruit and cardamom marmalade

There is a much easier way of weighing grapefruits, but sometimes a little fun creeps into my preserving. 

I was thinking back to our holiday last year in La Gomera.....

Making marmalade in stages allows for time, which helps with the softening the peel, allowing the pectin to seep into the water.

I followed my now trusted formula for marmalade, using the ratios of 1 litre water to 1 Kg fruit to 1.5 Kg Sugar, with the juice of 3 to four lemons.

For this preserve, I added the lemon peel to the grapefruit peel for the soaking.

I leave the rind in these long segments for the soaking and cooking at pressure, then cut them up finely after the pan has returned to room temperature naturally, often on the following day.  It is then soft and very easy to cut up.

Before it is cooked, the flesh and pips which I removed before cutting up the rind, also go into the soaking liquid overnight.

The lemon juice only goes in when the sugar is added and the preserving pan is brought to the boil.

As I  enjoyed the Pear, Lemon, Lime and cardamom marmalade which is just coming to an end, I decided to add some cardamom to this grapefruit marmalade.  I think the P L L & C marmalade is my favourite flavour in the marmalade field.  I have made several Grapefruit marmalades since I started this blog, but it has always been using pink grapefruits.

I leave the crushed whole pods to boil up in the pan, but remove the husks and leave the seeds whole in the finished marmalade.

I have only just today made up labels, and the jars are now nestling in the preserve cupboard in the newly decorated utility room.  All except for one which I have already given to a friend.