Grapefruit Marmalade with Candied Ginger

A couple of months ago I had a conversation with an old friend of mine about flavour combinations. Flavours that when combined made their taste buds happy; such as coffee and cream, or peanut butter and jam. For weeks my mind kept popping back to this chat and some of the flavours we had brought together in what was a really a rather vibrant discussion.

Over the holidays while I was beginning to think about the upcoming marmalade season, a flavour combination came to mind that just wouldn't go away. Grapefruit and candied ginger. So I decided to kick 2014 off with the adaptation of a marmalade recipe that I love, to see if this combination was as good in reality as it had been in my mind. I am happy to report that it was. The sweetness of the ruby red grapefruit combined with the subtle heat of the candied ginger is really quite lovely.

Thsi recipe takes a little time as I am suggesting you supreme the grapefruit so you exclude the skin and the majority of the pith. This makes for a less bitter marmalade which I think was needed in order to more fully complement the candied ginger.

Grapefruit marmalade with Candied Ginger (adapted from Linda J Amendt Grapefruit Marmalade)

Ingredients

1 cup of grapefruit peel or fine zest
1 1/2 cups water
1/2 cup strained grapefruit juice
3/4 cup water

1/8 tsp baking soda

2 3/4 cup supremed and finely chopped grapefruit segments

1/4 cup fresh orange juice

5 cups sugar

1/2 cups finely chopped candied ginger (you can go up to 3/4 cup if you want a stronger ginger flavour)

1 - 3oz liquid pectin

Directions

Combine the peel and the water in a small bowl and let soak for 10-15 minutes. Drain and then discard the water.

In a medium sized pan, combine the pre-soaked peel, the grapefruit juice, 3/4 cup water and baking soda. Over medium heat, bring to a boil. Reduce to medium low heat, cover and simmer for 10 minutes. Giving an occasional stir to ensure zest is not sticking to the bottom of the pan. Add in the supremed grapefruit, cover and simmer for an additional 10 minutes.

Stir in the sugar and candied ginger. Stir constantly until the sugar is completely dissolved and then turn heat up to medium high and bring the mixture to a full rolling boil, stirring constantly. Stir in all 3 oz of liquid pectin and return mixture to a rolling boil (one that can not be stirred down) stirring constantly. Boil for 1 minute and then remove the pan from the heat. Skim off any foam.

Allow the marmalade to cool for 5 minutes (stirring occasionally) before ladelling into pre-sterilized jars. Leaving 1/4" headspace. Process for 10 minutes. Yields 6 - 250ml jars.