For those who love the bittersweet tang of marmalade on their buttery toast, do i have a recipe for you! Grapefruit is a bitter fruit by mature, and makes a delicious honey/amber coloured marmalade. I picked mine from a tree overhanging a friends garden, they were very ripe and juicy with a thick pith.
1.5 kg sugar
juice of one lemon
1. After thorough washing, peel the skin leaving the pith and shred finely, place peel in a large non reactive bowl
2. remove pith and seeds from grapefruits and keep in a jelly bag (or a very old, clean, pillow slip kept for this purpose)
3. slice fruit as finely as you can muster after all of that chopping
4. Add the fruit to the bowl with the shredded peel and cover with water. Place the jelly bag containing seeds and pith in the water also (you will
remover this later - it just helps it to set)
5. leave overnight to soak
6. the following day, remove the jelly bag and pour your mixture into a large pot to cook. Allow to boil until the peel is so soft that you can easily squash it with the back of a spoon.
7. Take off the heat and add sugar. Stir to dissolve and taste... is it too bitter? if so, add more!
8. Add lemon juice, and boil the mixture very hard (be careful, it will bubble and froth quite high!) until it gels
There are a great many delicious things to do with beetroot. I had been thinking for a long time that making a relish would be delicious, so i had a go at making a roasted beetroot relish with mustard seeds and horseradish cream added. It turned out very well, especially on a hamburger or with barbequed meats. Here is the recipe!
2 bunches (about 1 kg) beetroot 700 ml apple cider vinegar 2 tablespoons dry roasted mustard seeds 2 teaspoons prepared horseradish 1/2 kilo sugar To start I roasted the beetroot, unpeeled in the oven for about half an hour. Once it had started to smell roasty, i removed it and peeled the skin. I would recommend gloves for all those who do not want violently fuchsia hands. The beetroot were then grated and placed in in a large heavy based saucepan with the vinegar, spices and sugar and cooked until the beetroot was soft and the liquid had become syrupy. Horseradish was added and into sterilised jars and voila!