1 tablespoon grated grapefruit rind
1 cup grapefruit juice
1¼ cups castor sugar
½ cup water
125 g (4 oz) butter
2 teaspoons gelatine
2 tablespoons water, extra
Place rind, grapefruit juice, sugar, water and roughly chopped butter into top of double saucepan. Stir over heat until mixture comes to boil. Reduce heat, simmer uncovered for 3 minutes; remove pan from heat, allow to cool slightly.
Place eggs in bowl and beat until frothy, gradually add grapefruit mixture, and stir until combined.
Sprinkle gelatine over extra water, stir until combined, stand over hot water until gelatine dissolves. Add gelatine to grapefruit mixture.
Place pan over saucepan of simmering water, stir until mixture is thick, approximately 8 minutes.
Pour into hot sterilised jars; seal. Store in refrigerator. Makes approximately 3 ¼ cups.
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