Recipes+
Ingredients
Method
1.Thinly slice zest from grapefruit; cut into thin strips. Remove pith from grapefruit. Reserve half then chop coarsely. Chop grapefruit flesh into 2cm pieces. Remove and reserve seeds. Cut oranges and limes in half along stem line; slice thinly, reserving seeds.
2.Place sliced and chopped fruit and grapefruit zest in a large bowl. Tie reserved seeds and grapefruit pith in a piece of muslin to make a small bundle. Add to fruit with 6 cups warm water. Cover; stand overnight.
3.Place fruit mixture, pith bundle and ginger in a large heavy-based saucepan over moderate heat. Bring to the boil. Reduce heat; simmer, covered, for 25-30 minutes or until peel softens. Using tongs, discard pith bundle.
4.Add sugar to fruit mixture. Cook and stir for 5 minutes or until sugar dissolves. Bring to the boil. Boil uncovered, stirring occasionally, for 45-50 minutes or until marmalade sets when tested.
5.Ladle marmalade into hot sterilised jars; seal immediately. Cool to room temperature. Label, date then store in a cool place.
Gently scrub then rinse citrus fruit under warm water before preparing. You can freeze strips of citrus peel and portions of juice.
Note
