- 1 kg unwaxed organic ruby grapefruit
- 600 g white sugar
- 500 ml wine vinegar
Cut the grapefruit into quarters lengthways, then remove the white core and pips. Cut each quarter into 3 slices. Place in a saucepan, cover with water then gently boil for 10 minutes.
Drain, discard the water then repeat the process, boiling until the skin is soft enough to pierce with a knifepoint – be patient, as the flesh of the fruit will disintegrate if you boil it too vigorously at this stage.
Drain the fruit in a colander. In a saucepan, combine the sugar and vinegar. Heat and stir until the sugar has dissolved. Add the drained grapefruit then boil, uncovered, over a medium heat, until the grapefruit pieces are translucent and the liquid thickens into syrup.
Pour the preserve into sterilised jars, cover with the syrup and seal immediately if you want to keep it on your pantry shelf, or leave until completely cooled then store in the fridge.
Cook’s tip: The preserve will keep in a sealed jar for at least a year or in the fridge for several weeks.