Citrus Marmalade

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This recipe calls for pomelos but you can swap them out for grapefruit

Recipe Category: Preserves

Makes enough for: batch marmalade

Peel the skin off the lemons and pomelos, being careful to not include the pith
Place into a blender, chop until fine and set aside
Peel the skin off the oranges and discard
Cut the fruit into wedges, place into the blender and blitz to a pulp
Place the pulp into a heavy bottomed saucepan and add the water
Bring to a boil over a high temperature then reduce the heat and leave to simmer for 45 minutes
Set a strainer over a large measuring jug and tip half of the fruit and liquid into the strainer
Leave to drip for 30 minutes then press out as much juice as you can
Repeat with the rest of the fruit and liquid and once all done increase the liquid to 1l with water if necessary
Place the liquid into a clean heavy bottom saucepan,together with the chopped skins
Cover and bring to a simmer over a medium temperature
Leave to simmer for 15 minutes, remove the lid and add the fructose
Stir until dissolved then increase the temperature and bring to a boil
Leave to boil until the marmalade reaches 105° Celsius
Remove from the heat and carefully skim off any scum
Leave to stand for 15 minutes before placing into sterilized glass jars
Cool completely before securing the lids onto the jars

See this post on how I sterilize my glass jars.