Grapefruit And Ginger Marmalade

Directions

1. 1
   Scrub & rinse fruit, put it and the gingerroot into a large sauce-pan; cover & simmer for 2 hours (until soft).
2. 2
   Remove pan from heat; leave grapefruit to cool overnight.
3. 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. 4
   Add back the cooking liquid and the sugar; heat gently until sugar dissolves.
5. 5
   Bring to a boil and then boil for three minutes.
6. 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. 7
   Remove pan from heat; skim foam, let stand for 5 minutes to stabilize fruit throughout.
8. 8
   Spoon marmalade into hot jars, seal with two-part lids.
9. 9
   Process in a boiling water-bath for 15 minutes (sea level).
10. 10
    Label jars, store in a cool-dark place.
11. 11
    NOTE: Just before spooning into jars, add a splash of rum. Yippee!