zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Grapefruit and Ginger Marmalade

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Grapefruit and Ginger Marmalade

    This soft set, tawny coloured marmalade has a wonderful citrus flavour, delicately spiked with shreds of ginger.

    • Preparation time: 60 minutes
    • Cooking time: 120 minutes to 150 minutes
    • Total time: 3 hours to 3 hours 30 minutes 60 minutes 60 minutes 60 minutes 30 minutes

    Ingredients

    • 1.3kg Florida red grapefruit (approximately four)
    • 3 lemons
    • 3 litres water
    • 2.7kg Waitrose Golden Granulated Sugar
    • 6 pieces Waitrose Chinese Stem Ginger in Syrup, finely shredded

    Method

    1. Cut the yellow peel from the white pith of the grapefruit and lemon. Cut the peel into fine shreds.
    2. Cut away as much white pith as possible from the grapefruit and lemon flesh. Finely chop the flesh, removing all the pips, and place in a large preserving pan.
    3. Tie the white pith and pips together in a piece of muslin and add to the preserving pan with the peel and water.
    4. Bring to the boil and simmer gently for 1¾ - 2 hours or until the peel is tender and the contents of the pan reduced by at least half.
    5. Remove the muslin bag from the pan, squeezing well and allowing any juices to run back into the pan.
    6. Add the sugar and finely shredded ginger and stir continuously until the sugar has dissolved completely. Boil rapidly for 10-15 minutes then remove from the heat and test for a set. It is ready when the temperature on a sugar thermometer reaches 105ºC. Alternatively spoon a tiny amount of marmalade onto a chilled plate then push it with your finger to see if it wrinkles. If it is not ready it should be returned to the boil for a few minutes and retested.
    7. Add a small knob of butter to the pan after the setting point has been reached to disperse any scum. Allow the marmalade to stand for about 20 minutes to prevent the peel rising to the surface. Pot into sterilised jars and immediately cover with waxed discs and cellophane covers.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary