This marmalade recipe combines the tangy flavors of citrus with a hint of ginger, creating a delightful spread for your morning toast.
Wash the grapefruits and lemons thoroughly, removing any blemishes.
Ensure the fruits are clean to avoid any unwanted flavors in the marmalade.
Cut the fruits into quarters and place them in a food processor.
Processing the fruits finely ensures a smooth texture for the marmalade.
Chop the fruits in the processor until finely ground, including the skin.
The skin adds a natural pectin, helping the marmalade set.
Transfer the ground fruits to a large pot and add the sugar and ginger.
Stir well to ensure the sugar dissolves evenly.
Boil the mixture, stirring occasionally, for 20 minutes.
Be cautious of splattering; use a long-handled spoon.
Pour the hot marmalade into sterilized jars and seal tightly.
Allow the jars to cool completely before storing.
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