Citrus And Ginger Marmalade

1. 1

   Thinly slice peel from grapefruit; cut into thin strips. Remove pith from grapefruit. Reserve half of the pith and chop coarsely. Chop grapefruit flesh into 3/4 inch pieces. Remove and reserve seeds with the pith. Cut oranges and limes in half vertically. Thinly slice the fruit, reserving seeds.

2. 2

   Place sliced and chopped fruit and grapefruit peel in a large bowl. Tie reserved seeds and grapefruit pith in a piece of muslin to make a small bundle. Add to fruit with 6 cups warm water. Cover and let stand overnight.

3. 3

   Place fruit mixture, pith bundle and ginger in a large heavy-bottomed saucepan on medium heat. Bring to a boil. Reduce heat to low; cover and simmer for 25-30 mins or until peel softens. Using tongs, discard pith bundle.

4. 4

   Add sugar to fruit mixture. Cook and stir for 5 mins or until sugar dissolves. Bring to a boil. Boil uncovered, stirring occasionally, for 45-50 mins or until marmalade sets when tested.

5. 5

   Ladle marmalade into hot sterilized jars; seal immediately. Cool to room temperature. Label, date, then store in a cool place.

* Per serving · 4 servings · Values may vary.

No additional tips available.