Ingredients
Method
1.Peel lemons; coarsely chop rind and flesh separately, reserving seeds and any juice. Peel grapefruit and slice rind finely. Chop flesh coarsely, reserving seeds and any juice. Tie reserved seeds, lemon rind and fresh ginger in muslin.
2.Combine lemon and grapefruit flesh, juice, grapefruit rind, muslin bag, the water and tartaric acid in a large saucepan. Bring to the boil. Boil, uncovered, about 1½ hours or until rind is soft and mixture is reduced by about half. Discard muslin bag.
3.Add sugar to pan; stir over high heat, without boiling, until sugar dissolves. Add glacé ginger, bring to the boil. Boil, uncovered, about 20 minutes or until marmalade jells when tested.
4.Pour hot marmalade into hot sterilised jars; seal immediately. Label and date jars when cold.
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