Grapefruit And Ginger Marmalade

1. 1

   Scrub & rinse fruit, put it and the gingerroot into a large sauce-pan; cover & simmer for 2 hours (until soft).

2. 2

   Remove pan from heat; leave grapefruit to cool overnight.

3. 3

   Next day, halve the fruit, scoop the pulp and seeds into a strainer; set over a wide bowl, rub/press fruit through strainer into the pan below.

4. 4

   Add back the cooking liquid and the sugar; heat gently until sugar dissolves.

5. 5

   Bring to a boil and then boil for three minutes.

6. 6

   Meanwhile---finely slice the peel (or process for a few seconds in food processor); stir peels into boiling syrup, continue until mixture reaches 200*F (for sea level).

7. 7

   Remove pan from heat; skim foam, let stand for 5 minutes to stabilize fruit throughout.

8. 8

   Spoon marmalade into hot jars, seal with two-part lids.

9. 9

   Process in a boiling water-bath for 15 minutes (sea level).

10. 10

    Label jars, store in a cool-dark place.

11. 11

    NOTE: Just before spooning into jars, add a splash of rum. Yippee!

* Per serving · 4 servings · Values may vary.

No additional tips available.