Quick & Easy

Thick-cut ginger, grapefruit and orange marmalade

Be sure to sterilise jars before using to store preserves. It is important for health reasons and to ensure a long shelf life for your zesty, delicious marmalade.
thick-cut ginger, grapefruit and   orange marmalade
1.75 Litre



1.Cut fruit in half, remove and discard seeds. Cut fruit into quarters, then cut quarters into thick slices. Combine fruit with the water in large bowl; cover, refrigerate overnight.
2.Transfer fruit mixture to large saucepan; bring to a boil. Reduce heat; simmer, covered, about 45 minutes or until fruit is soft.
3.Measure fruit mixture; allow 1 cup (220g) sugar to each cup of fruit mixture. Return fruit mixture with sugar and ginger to pan; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, stirring occasionally, about 40 minutes or until marmalade jells when tested.
4.Pour hot marmalade into hot sterilised jars; seal while hot.

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