Grapefruit And Ginger Marmalade - cooking recipe

Ingredients

3 large grapefruits, whole
1 tablespoon gingerroot, shreds
2 1/2 cups water
4 cups sugar

Preparation

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