INGREDIENTS

  • 3 large grapefruits , whole
  • 1 tablespoon gingerroot , shreds
  • 2 1/2 cups water
  • 4 cups sugar

DIRECTIONS

  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!