Grapefruit And Ginger Marmalade
A delightful addition to breakfast with scones, toast, english muffins or even bagels! thanks to frances bissell, author of *preserving nature's bounty*
Steps
Scrub & rinse fruit , put it and the gingerroot into a large sauce-pan.
Cover & simmer for 2 hours.
Remove pan from heat.
Leave grapefruit to cool overnight.
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.
Add back the cooking liquid and the sugar.
Heat gently until sugar dissolves.
Bring to a boil and then boil for three minutes.
Meanwhile---finely slice the peel.
Stir peels into boiling syrup , continue until mixture reaches 200f.
Remove pan from heat.
Skim foam , let stand for 5 minutes to stabilize fruit throughout.
Spoon marmalade into hot jars , seal with two-part lids.
Process in a boiling water-bath for 15 minutes.
Label jars , store in a cool-dark place.
Yippee !.
Ingredients
grapefruits, gingerroot, water, sugar