Find your recipes and restaurants here

Grapefruit and ginger marmalade

Recipe from: 6/1/2002 12:00:00 AM
Ingredients 4
Servings 0
Time 25 minutes, plus standing time


  • 1
  • 3
  • 3
  • 125
    preserved ginger, chopped


45 minutes

Wash the fruit.
Dry and cut the zest off the grapefruit.
Slice the zest thinly and put into a large heavy-based pan.
Squeeze the juice form the grapefruit and lemons and add to the pan with 3,75 litres of water.
Slice the lemon skins and pith and place in a muslin bag, together with the grapefruit seeds and sliced pith.
Add the bag to the pan and bring the liquid to the boil.
Cook for about 30 minutes until the skins are tender.
Remove the bag and squeeze over the pan to extract the pectin-rich juice.
Leave to stand overnight.
Bring the mixture to the boil and add the sugar and ginger to the pan.
Remove the pan from the heat and stir until the sugar dissolves completely, then bring the mixture to the boil, cooking rapidly for about 15 minutes or until it begins to gel.
Remove from the heat and allow the marmalade to stand for 15 minutes before pouring into clean, dry, warm jars that have been sterilised.
Makes about 6 jars.


Read more on: fruit


Chickpea mayo avo smash

2019-08-19 16:17 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.