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
Cherimoya (cherimolia, chirimolla, anone): Native to southern Ecuador and northern Peru cherimoya is the size of a large apple or
grapefruit, with a green dimpled skin and a creamy
white, sweet - tart
flesh.