- Life & Style
- Books & TV
2 grapefruit, 2 oranges and 1 lemon (750g mixed citrus in total) 6 cups water 6 cups sugar ½ cup whisky (optional)
© Annabel Langbein Media
Halve citrus and slice as thinly as possible. Place in a large stainless-steel or enamel pot, add water and soak overnight. The next day, bring to a boil then turn down the heat and simmer, covered, for 1 hour or until citrus is tender.
Add sugar and stir to dissolve, then bring to a boil and boil hard for 40 minutes. Add whisky, if using, and continue to boil until it reaches setting point (about another 40 minutes). To test for setting, spoon a little onto a plate. If a film forms on the surface, it is ready. While still hot, pour into sterilised jars and seal with sterilised lids. It will keep for months.
Don’t use an aluminium pot, as the acid in the fruit with corrode it.
This recipe is from my book The Free Range Cook: Through the Seasons
Generic content for all other countries not on the list.
Get VIP offers and great foodie inspiration!