1. Scrub & rinse fruit, put it and the gingerroot into a large sauce-pan; cover & simmer for 2 hours (until soft). 2. Remove pan from heat; leave grapefruit to cool overnight. 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. Add back the cooking liquid and the sugar; heat gently until sugar dissolves. 5. Bring to a boil and then boil for three minutes. 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. Remove pan from heat; skim foam, let stand for 5 minutes to stabilize fruit throughout. 8. Spoon marmalade into hot jars, seal with two-part lids. 9. Process in a boiling water-bath for 15 minutes (sea level). 10. Label jars, store in a cool-dark place. 11. NOTE: Just before spooning into jars, add a splash of rum. Yippee! ---------------------------------------------------------------------------
Nutrition
Ingredients
