Would anyone have a tried and true recipe for Grapefruit Marmalade please, one with ginger would be a nice change as well. Many Thanks.

Hello folks.
I am going to put this thread up, I would like an old recipe for Marmalade; I have been given some Grapefruit, Lemons, Have looked through all my books, can't find the one I have in my mind. It had from memory about a couple of tsps. of Whiskey in it and about 2 tsps. ginger. Was really nice. Please help.Much obliged.
Loveable Nana

Three grapefruit, one lemon. Slice fine or use wizz. Add five cups of water. Bring to boil, and boil till fruit is soft. This will depend on ripeness of fruit. Add 1.5kg sugar and boil till set. Easy. Came from my mother, probably from hers - and I am nearly 70. For ginger marmalade I add the chopped ginger, crystalised to the sugar and take out sugar to make up the 1.5kg. No doubt the whiskey could be added. My mother was teetotal!!

Post deleted at 12 Sep 2012 8:03am by kfat75725

I have an Allison Holst recipe that I have used for years that is very easy and succesful.3kg grapefruit, 3litres water, 3kg sugar.Wizz or finely chop grapefruit and add water.Leave to stand overnight.Cook fruit until tender then add sugar and boil till setting when tested.Would be very easy to adjust quantities to make smaller amounts.I haven't added ginger or whisky but would be easy to experiment especially with smaller quantity of marmalade.

Thanks to kfat and Granny for above recipes. I shall be experimenting on the weekend.

Reading through these recipes I shudder at the amount of sugar used. Below is the recipe I use. It is lovely and chunky and has a wonderful flavour. It also calls for the fruit to be cooked BEFORE chopping which also makes it easier.

Three Fruit Marmalade

2 grapefruit, 2 lemons and 2 oranges, weighing 1kg in total
400g castor sugar

Cut the grapefruit into quarters and the lemons and oranges in half, place everything in a saucepan, barely cover with water, and bring to a boil. Simmer for two to three hours, topping up the water to keep the fruit covered as it cooks. You want to get the peel extra soft, so that it can be squished easily between the thumb and forefinger.
Drain the fruit, reserving all the liquid, then, when it is cool, use a spoon to scoop away any fibrous membrane, pips and stalk; reserve the fruit and chop the thick peel into small squares or chunks.
Measure the cooking liquid – if you have more than 500ml, reduce it by hard boiling in a deep saucepan until you have that amount. Now add the fruit, peel and sugar, and bring to a boil. Skim off the first foam that appears on the surface, boil rapidly for 10 - 15 minutes. Leave to cool for five minutes, pour into hot sterilised jars and seal with clean dry lids immediately.

As there is not a lot of sugar in this recipe, I have been known to cheat and add some gelatine to the final product.