I've been trying to make use of all the wonderful lemons my tree gifted me so I use them to
squeeze over avocado
toast in the morning, make lemon - tahini dressing
for salads, and blend into herbed lemonades, among many other uses.
1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar
over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest
for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and
squeeze in the lemon juice 7) Heat
over low fire, stirring every few minutes
for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with
toast or crackers