Directions:
- 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!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.38 Kcal (877 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.15mg | 0% | |
| Potassium | 107.16mg | 2% | |
| Total Carbs | 53.66g | 18% | |
| Sugars | 47.04g | 188% | |
| Protein | 0.71g | 1% | |
| Vitamin C | 26.2mg | 44% | |
| Calcium | 17mg | 2% | |
| Amount Per 100 g | |||
| Calories | 117.59 Kcal (492 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.2mg | 0% | |
| Potassium | 60.19mg | 2% | |
| Total Carbs | 30.14g | 18% | |
| Sugars | 26.42g | 188% | |
| Protein | 0.4g | 1% | |
| Vitamin C | 14.7mg | 44% | |
| Calcium | 9.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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