I will definitely make this one again
recipe taken from:
Good Housekeeping Preserves
5 large grapefruit (about 1.8kg / 4lb) washed
2.5cm (1 inch piece of fresh root ginger, peeled and thinly sliced)
Stem ginger in syrup, drained
makes 1.8kg (4lb)
75 cals, 0g fat, 20g carbs per serving
Cut grapefruit into quarters. Chop finely using a sharp knife or the slicing blade of a food processor
Put grapefruit and root ginger in a preserving pan and add 2.8 litres (5 pints) water. Bring to boil, half cover and boil gently for about 1 hour until fruit is very soft and contents of the pad reduced to a thick pulp (there should be little free liquid)
Spoon contents of pan into a jelly bag or cloth attached to the legs of an upturned stool, and leave to strain for at least 2 hours. (I bought my jelly bag from lakeland.co.uk)
Discard the pulp remaining in the jelly bag. Measure the extract (there should be about 1.7 litres / 3 pints) and return to preserving pan.
Add 450g (1 lb) sugar and 25g (1 0z) finely shredded stem ginger for each 600ml (1 pint) extract. Heat gently, stirring until the sugar has dissolved.
Bring to the boil and boil rapidly for about 10 minutes or until setting point is reached. Remove any scum with a slotted spoon, leave the marmalade to stand for 10 - 15 minutes to allow the jelly to thicken sufficiently to suspend the ginger, then pot and cover.