Ginger And Lemon Marmalade - cooking recipe

Ingredients

2 None lemons, peeled, rind and flesh chopped separately, seeds and juice reserved
2 None grapefruits, peeled, rind finely sliced, flesh roughly chopped, seeds and juice reserved
1/2 cup fresh ginger, peeled
1 tsp tartaric acid
7 1/2 cups granulated sugar
6 oz candied ginger, finely chopped

Preparation

Tie reserved citrus seeds in a muslin cloth along with lemon rind and fresh ginger.
Place lemon and grapefruit flesh and juice, grapefruit rind, muslin bag, tartaric acid and 8 cups water in a large saucepan. Bring to a boil. Boil for 1 hour 30 mins, or until rind is soft and mixture is reduced by 1/2. Discard muslin bag.
Add sugar to pan and stir over high heat, without boiling, until sugar has dissolved. Add candied ginger and bring to a boil. Boil for 20 mins, or until marmalade wrinkles when placed on a cold plate and you push your finger through it.