Pink Grapefruit & Ginger Marmalade

Seville oranges have come and gone but marmalade making goes on. It occurred to me that adding ginger to my pink grapefruit recipe might be a good idea; I seem to know so many people who are as fond as I am of ginger. If anything, this marmalade is easier than the Seville orange to make, practically no pips to deal with and everything can be simmered in the added water before adding the sugar for the last lap in the production.

For this recipe which produces just over 4,200g you will need
6 pink grapefruit, (for some bizarre reason in the UK they are now sold as red grapefruit)
2 kilos of sugar
1 jar of preserved ginger in syrup, chopped
1 thumb sized piece of fresh ginger finely grated
Water

Begin by juicing the grapefruit,, in all you should get close to a litre of juice, add this with enough water to make up to 2 and a 1/2 litres of liquid in a large saucepan. Slice up the peel as finely as you like and add to the simmering liquid. Simmer for 1 couple of hours until the grapefruit skin is softened. Add the sugar along with the finely chopped ginger, omit the syrup, finally add the fresh ginger, I grate it using a microplane which reduces it to a pulp. Bring the whole mix to a rolling boil until you achieve a good set, around 240F. Place in sterilized jars.

Notes:
This marmalade has a subtle but unmistakable flavour of ginger, it's always possible to add more of course but personally I like the balance as it is in this recipe.
The dearest of friends, Julia, believes marmalade or jam that is "too" set is the food of the devil, so this marmalade will be easily adjusted the next time she visits by stirring in a little (or a lot) King's Ginger, a truly special ginger liqueur, perfect!