There are times…
There are times, like these past few days, when I think I’ll just jack it all in. I really need to let things go but I’m a mitherer. There are times too when I can’t stand for more than a couple of hours due to chronic foot pain just makes me want to head for a dark corner.
However there are moments when, in the timeless words of John ‘Hannibal’ Smith, “I love it when a plan comes together” and I realise I’m not quite ready to let it all go.
I’m not really a planner.
I picked up a grapefruit in the stupor-market the other day. Not a clue what I was going to do with it but I got to thinking about the flavour (don’t like grapefruit unless it’s got tonnes of sugar on & that kinda defeats the object dontcha think?). I got my excited little mitts on some truly local scrumpy from the Torre Cider Farm this morning and what a winner! Not too dry but very appley and absolutely delicious with the grapefruit in some marmalade.
This is why I do what I do…the joy of an unplanned plan coming together
Have a go…
Somerset Scrumpy Marmalade
you will need about 8 1llb sterilised jars with lids
1 kg fruit (I used 1 large pink grapefruit & 2 large sweet oranges) plus a lemon
2kg sugar (use jam sugar if you are not confident)
About 750ml scrumpy or cider of your choice
Cut the grapefruit into 8ths and slice as thin or as thick as you like your peel. You are using the whole grapefruit so your slices will have flesh attached.
If you like lots of peel in your marmalade do the same with an orange (the oranges take longer to soften than the grapefruit so add extra softening time if necessary)
Juice the oranges & add the juice to a pan with the sliced fruit. Slice the lemon in half & pop into the pan too.
Add 1.5l water, bring to the boil then simmer for up to 2 hours to allow the citrus skins soften & become transparent.
Once you’re happy with your skins & the liquid in the pan has reduced add 750 ml of scrumpy and bring back to the boil. You should aim to have about 1.7 litres of liquid & pulp in your pan. If you’ve too much boil it again, if not enough add more scrumpy (yay)!
Remove the two halves of lemon, squeezing the flesh back into the pan…lets not waste that fruit!
Add the sugar and boil to setting point. Leave the pan off the heat for about 5 minutes. If a foam has settled on top beat it back into the marmalade until it’s gone (trying to skim it off marmalade is a nightmare as you end up picking out the zest too).
Pour into your jars & tighten the lids. If the chunks are floating to the top keep inverting the jars every 15 minutes while they cool until it stays suspended.