I've stuck to the internet instructions as closely as possible and just added the photographs and 1 or 2 tips of my own . Get your supplies together.....
.......and your equipment - 7 jam jars & lids + spare, a large pan (about 5 litres +), a wooden spoon, a potato peeler, chopping board, sharp knife, ladle baking tray & thermometer.
Safety first! Boiling jam is hotter than boiling water and very sticky. Do this when the kitchen's empty and there's no kids around. Remember to use oven gloves. Work methodically and DON'T PANIC!
Wash the empty jars in hot soapy water or the dishwasher. Turn the oven on low and place the jars upside down on a baking sheet, use a piece of kitchen paper under the jars to mop up any moisture.
Remove the rind from the grapefruit and the lemon, avoiding the white pith.
If necessary remove any pith with a teaspoon.
Halve the lemon and the grapefruit.
Chop both rinds into very thin strips. Put all your gained knowledge from watching TV Chefs and put the tip of the knife on your board and chop.
Pour the sugar into a microwaveable bowl and warm in the microwave - about 3 mins on high, this depends on the microwave wattage, so keep a close watch on the sugar.
Put the Mamade plus water on the stove to heat on low. (I use hot water & use it to rinse out the tin)
Add the warmed sugar and stir until it's dissolved.
Add the juice of the lemon, I squeeze through a tea strainer, it isn't a lot of fun trying to find that evasive pip.
Using your thumbs gently juice the grapefruit into the pot - you will find that the flesh of the grapefruit comes away as you massage the juice out. This flesh is what gives it it's wonderful colour.
Add the finely chopped rinds and the star anise.
Turn the heat right up stirring all the time until a rolling boil is reached.
If you are using whisky this is the time to add it.
Add a nob of butter as well to minimise scum and frothing.
I use a sugar thermometer. Be prepared to stir for up to 30 minutes to reach setting point. (You need a large pan to boil safely & vigorously but not boil over. Adjust the heat as necessary and stir)
I still use the cold plate method. (Drop a teaspoon of the hot liquid onto a cold plate. Put it in the fridge for a couple minutes then see if it holds its shape. If it's runny boil for longer)
Setting point is about 105°C. Remove the star anise before potting up.
Put the hot jars on a board using oven gloves. Quickly fill the jars.
Take the hot lids out of the oven. Find a way to get the lids on quickly but safely. I use oven gloves and just accept the fact they're going to need washing afterwards along with the board.
Make sure the lids are on tight and put the jars into a cool place.
Now is the time to wash up and tidy the kitchen.
If you got the lids on quickly enough the button in the centre of the lid will pop down as the jars cool indicating a good seal.
Wash the stickiness off the outside of the jars and admire your handiwork.
- 1 Tin of thin cut Hartley's Mamade (850 g)
- 3/4 pt(425)ml water
- 4lbs/1.8kg sugar
- 1 Ruby Red Grapefruit
- 1 lemon (unwaxed)
- 1 tbsp whisky (optional)
- 1 star anise