• 2 grapefruit
  • 1 lemons
  • 1.5 L water
  • 425 g can Golden Circle Pineapple Pieces in juice
  • 6 cups sugar

1. Finely slice grapefruit and lemon or chop in a food processor and place in a glass or ceramic bowl. Cover with water and leave overnight.

2. In a large saucepan or preserving pan add the pulp and pineapple with juice and boil for 30-45 minutes until peel is soft. Add the sugar and continue boiling rapidly for another 30 minutes or until setting point is reached. Pour into hot sterilised jars and seal.

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