Now, this is a beauty. Which, speaking as someone who does not typically like marmalade is quite the accolade. Delightful on toast, but just as good on a slice of fresh bread or a croissant.
Remove peel from the fruits with a vegetable peeler. Slice the peel thinly and place in your largest saucepan with 2 litres of water. Squeeze the juices into the pan – reserving the seeds. Coarsely chop half the juiced fruit (discard the remainder), tie up with seeds in a piece of muslin cloth and add to the pan. Bring to the boil over a medium-high heat. Half-cover with a lid and simmer until liquid reduces by half (45 minutes – 1 hours).
Refrigerate over night.
Preheat oven to 180C. Spread sugar in an even layer in a roasting pan and warm in oven. Meanwhile, squeeze the liquid from the muslin bag into the pan and discard. In a large saute pan or pot, bring fruit mixture to the boil over medium-high heat. Add sugar and vanilla seeds, stir to dissolve sugar. Return to the boil, and cook without stirring over a medium-high heat until mixture reaches setting point (10-20 minutes).
Stand until slightly thickened (20-30 minutes), stir to distribute peel through mixture before ladling into sterilised jars for storing.
RECOMMENDATION: Juice the remaining blood oranges and pink grapefruit not required for the marmalade for a delicious drink!
Original recipe sourced from the Gourmet Traveller.