Spiced Grapefruit Marmalade

Do you have an over supply of grapefruit this season?? Looking for a way to use them up? They're the type of bitter sweet fruit that you can't really over indulge in, so this week I made marmalade. It's actually ridiculously easy, and just involves a little time and care. Oh, and jars. You definitely need jars to store it in. So save up all your glass jars, clean and remove the labels, so you can fill them with this homemade recipe. 

Ingredients (makes approximately 4 cups) 

• 1.5kg whole grapefruit
• 1.5 kg white sugar
• 5 cardamom pods (optional) 
• 2 tbsp crushed ginger
• Jars 
• Baking soda 

The day before wash and dry your grapefruit to remove any dirt from the skin. 

Cut each fruit in half, and thinly slice them, skin, pith and all. Place slices, and any juice into a large soup pot. Cover with 1 & 1/2 cups of water. Put the lid on and leave overnight to soak. 

The next day add 1.5kg of sugar, bruised cardamom pods and ginger to the pot and turn onto a medium heat. Cook stirring occasionally (be sure not to let it get too hot and boil over) for about an hour. It will thicken and you will know it's ready by testing it. 

To test your marmalade is ready drop a small spoonful onto the bottom of a small plate, allow to cool for 20 seconds and tilt the plate, if it isn't runny then it is ready. I like mine quite thick, others prefer a runnier marmalade, so you have to decide for yourself. 

While your jam is cooking you need to sterilise some jars. I prefer to do it in a pot of boiling water and baking soda, but there are other methods. To do the baking soda method, bring a large pot of water, with 2 tbsp of baking soda mixed in, to the boil. Submerge each jar and lid for at least a minute, remove carefully with tongs. Also clean your ladle in this mixture. 

While your marmalade is still hot, ladle it into the sterilised jars, put the lid on tightly and set aside to cool. Jars will keep for up to a year. Refrigerate once opened.