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).

Allow your grapefruit marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label.