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2kg of grapefruit 
2kg of sugar
2L of water
Juice of one lemon
Wash and slice the grapefruit very thinly with a sharp knife. Forget those fancy gadgets and do it by hand as this makes the best result. Place in a non metallic container and soak overnight... I don't know why, but dad did this too.  

Next day, tip all into a tall pot and boil for 40 mins quite quickly, then lower the temp and add 2 kg of sugar until dissolved  and then bring back up to a rapid boil.
Boil for one hour at a fast boil, stirring at regular intervals so that it doesn't stick but start testing for readiness at 50 to 55 minutes.


For me this is the tricky part.
I took a saucer from the freezer so it was cold so I could drizzle jam off the wooden spoon onto the saucer to test it. If a skin formed then it was going to set.
I had jars with seals at the ready, washed and sterilised either in the oven or with boiling water. I found that even the little half size Agee jars are good with seals and screw tops or I could reuse jam jars with seal lids.

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Wairere Nursery
826 Gordonton Road, R D 1, Hamilton Ph: (07) 824 3430 Email:     Open 7 days 8:30am-5pm