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*

• Ready In: 1 hr 10 mins
• Serves: 16
• Yields: 6 half-pint jars

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!