Grapefruit and ginger marmalade
3 large thin-skinned grapefruit - ruby ones are nice, for the colour
piece of root ginger
6oz crystalised ginger, chopped
6 pints water
Wash fruit and cut in half; using a grapefruit knife, remove all flesh and juice and put into preserving pan. Tie the pips in a muslin bag with the lemon skins and root ginger piece; cut the grapefruit skins into fine, short lengths and add to the pan with the water. Simmer for 1 1/2 hours or so until the peel is very soft and the contents of the pan reduced by about half. Remove the muslin bag, squeezing it well, stir in the warmed sugar, then the chopped crystalised ginger, then boil rapidly to a set. Leave to cool a while, then stir to distribute the peel and ginger, then pot and seal.