Ingredients
Method
1.Cut thin slices from the ends of each grapefruit and discard. Use vegetable peeler to peel the rind thinly from the grapefruit. Using a sharp knife, discard any white pith from the rind and thinly slice the rind. Use a sharp knife to remove the white pith from the grapefruit; discard the pith. Roughly chop the grapefruit.
2.Place grapefruit and rind in large heavy-based saucepan with the water. Cover; bring to the boil. Remove lid; reduce heat. Simmer, uncovered, about 1½ hours, stirring occasionally, or until grapefruit rind is very soft and mixture is reduced by about half.
3.Preheat oven to 120°C (100°C fan-forced). Place sugar in shallow ovenproof dish; warm for 15 minutes.
4.Add the warm sugar to the grapefruit mixture; stir over low heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 15 minutes or until marmalade gels when tested.
5.Remove from heat; skim any scum from surface. Stand marmalade for 15 minutes (this will help to suspend the rind through the mixture). Pour the hot marmalade into hot, sterilised jars. Seal while hot; invert jars onto lids until cool.
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