The Long Lunch.
Wendyl Nissen's easy marmalade
2 large grapefruit
1 large lemon
1.75 litres of water
Heaps of sugar
Finely chop up the grapefruit and lemon, skin and all into little pieces (I do them about 1 cm) collecting the juice as you go and put in a bowl covered with the water.
A tip from Lauraine Jacobs is to use the thin slice setting on your food processor and cut the fruit into quarters before slicing.
Leave overnight (smells gorgeous) then in the morning boil for 45 minutes until it goes a bit pulpy and soft.
Let cool a little and then pour back into the bowl.
For each cup of pulp add a cup of sugar and put back into the pot and boil briskly until it reaches setting point.
To tell this take a spoonful out and put on a cold saucer. When you run your finger through the puddle there should be a clear channel left which doesn't fill up.
Pour into sterilised jars (you can do this by washing well and putting in the oven on 110 degrees for 10 minutes. Boil lids in a pot of boiling water for the same time.)
This makes enough for about six 250ml jars.
The Long Lunch with Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.