Ingredients
Method
1.Chop up the grapefruit and lemon – skin and all – into little pieces (about 1cm2) collecting the juice as you go, then put in a bowl covered with the water. Leave overnight, then in the morning, boil for 45 minutes until it goes a bit pulpy and soft. Leave to cool a little, then pour back into the bowl.
2.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 it’s reached this point, 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.
3.Pour into sterilised jars (you can do this by washing them well and putting them in the oven on 110°C for 10 minutes. Boil lids in a pot of boiling water for the same time).
4.This recipe makes enough for about six 250ml jars.
5.For the tea loaf, before you go to bed, soak the sultanas, raisins, sugar and marmalade in a bowl with the hot tea. In the morning, beat in the egg and sift in the dry ingredients.
6.Grease and flour your loaf tin thoroughly and pour the mixture in. Cook at 170°C for an hour, or until a skewer inserted into the middle comes out clean.
7.Keep an eye on the top as it might burn. If it looks a bit dark, gently place a piece of tin foil on top until the rest of the loaf cooks.
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