Breakfast, Breakfast, Marmalade, Grapefruit, Lemon, Preserves, Toast, Old Dutch, Citrus, Old Dutch
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Finely slice the grapefruit and lemons, removing the pips as you go.
Place the sliced fruit in a glass or ceramic bowl and add the water.
Cover and leave to soften for at least 24 hours.
The following day, transfer the fruit and water to your Old Dutch.
Bring to the boil and cook for 15 minutes.
Add the sugar and stir until dissolved.
Return to the boil and cook for about 15 minutes, or until a sugar thermometer reaches 104°C.
To test without a thermometer, place a teaspoon of marmalade on a cold plate. Leave it briefly, then drag a finger through the centre. If the line remains clear, the marmalade has reached setting point.
Continue testing regularly until the desired set is reached. Remove it from the heat slightly earlier for a softer marmalade.
Pour into hot sterilised jars and seal immediately.
Kathleen Pirrit was born in Te Wera, Taranaki, in 1903. She was a traveller, horsewoman, nurse, psychic healer and, by all family accounts, the undisputed boss of marmalade. This grapefruit and lemon version is made in her memory. The fruit is sliced finely and left in water overnight, then boiled with sugar until it reaches that narrow point between syrup and set. There are quicker ways to fill a jar, but that is not really the point. Marmalade takes time, sharp fruit and a little judgement. Kathleen knew what she was doing.
Photography by Anna Critchley
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