Prep
1 HRBake
1hr 30minsServes
6 x 450g jarsDifficulty
Easy About
Sharp and sassy – this is a great preserve for marmalade lovers! This temptingly tasty and tangy pink grapefruit marmalade makes the perfect accompaniment to your morning toast.
Watch video instructions or scroll for step-by-step
Pink Grapefruit Marmalade Recipe
Using a potato peeler, peel the grapefruit to remove the coloured part in long strips. Use a sharp knife to shred this citrus peel finely.
Halve the grapefruit and squeeze the juice from them, reserving the pips. Put the juice into a preserving pan or large saucepan with the shredded peel.
Chop the pulp roughly and put it onto a large square of muslin with the pips. Tie up the corners tightly and put it into the saucepan. Add the water and leave to soak overnight.
Put some small plates in the freezer to also chill overnight.
Put the saucepan on the heat and bring to the boil. Reduce the heat, then cover and simmer gently for 30 minutes to soften the peel, then remove the lid and simmer gently for a further 20 minutes, so that the liquid reduces by about one-third. Remove the muslin bag, squeezing it with a wooden spoon to push as much of the liquid as possible back into the saucepan.
Tip the Tate & Lyle Preserving Sugar into the saucepan. Stir over a low heat until it has dissolved. Increase the heat and boil steadily for 20 minutes, taking care to keep an eye on the marmalade to make sure that it doesn’t boil too rapidly.
Meanwhile, sterilize 6 x 450g jars by washing them in hot soapy water, rinsing well, and placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.
Test the marmalade for setting point. To check, remove the saucepan from the heat, spoon a little onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).
TOP TIP
Keep in mind that the marmalade will set upon cooling, so long as you have followed the instructions for testing the setting point – even though it looks quite runny when you first pour it into the jars.
Allow your grapefruit marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label.
TOP TIP
As with store-bought marmalade, you should store your pink grapefruit marmalade in the refrigerator for optimal freshness. As long as your pink grapefruit marmalade is stored in a cool place, it can last for up to 1 year.
Ingredients – 3 items
1
Pink grapefruit
Water
Preserving sugar
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Make your own Tiramisu Coffee at home. ☕️🤎
A simple, indulgent coffee recipe inspired by the classic Italian dessert, with rich espresso, creamy mascarpone and a hint of hazelnut.
You’ll need:
- 1 double shot of espresso
- 1 tbsp mascarpone
- 120ml milk of your choice
- 1 tsp Tate & Lyle Hazelnut Flavouring Syrup
- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
- While your coffee brews, make the sweet cream by whisking together the mascarpone, milk and our Hazelnut Flavouring Syrup until smooth and creamy.
- Fill your glass with ice, if using, then pour in your espresso.
- Gently pour the sweet mascarpone cream over the coffee.
- Finish with a generous dusting of cocoa powder and a sponge finger!
A little taste of tiramisu, made for your coffee break. ✨
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Try this fun twist on dessert with soft, golden pancake-style taco shells made with Tate & Lyle Golden Caster Sugar, filled with fluffy whipped cream and juicy fresh strawberries.
Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
Finish: Give them a final dusting of Tate & Lyle`s Cane Icing Sugar for an extra sweet touch. ✨
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Made with Tate & Lyle Fairtrade Cane Jam Sugar with Pectin, it`s the perfect way to capture the taste of the season.
Find the recipe via the link in our bio.
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From smooth Vanilla to rich Caramel and warming Cinnamon, Tate & Lyle Flavouring Syrups make it easy to bring coffee-shop quality to your home brew.
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Find the full recipe on our website – link in bio.
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Ready to get baking? Find the full recipe on our website – link in bio.
Bank holiday plans? Make them minty fresh 🌿✨
Shake up a refreshing mocktail with Tate & Lyle Mint Flavouring Syrup – the perfect sip for a long weekend!
Our syrup range are available on Amazon and at sugarandsyrup.com
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