Make breakfast extra special with this home-made marmalade spread on toast.
- Quarter grapefruits and lemons, then thinly slice. Place fruit and water in a large, heavy-based pan. Bring to a gentle boil and cook fruit for about 15 minutes, or until rind is tender.
- Reduce heat and add sugar, stirring constantly, until the sugar has dissolved. Add ginger and increase heat, allowing mixture to boil, for about 50 minutes, or until jam reaches setting point. To test if jam has reached setting point, place a spoonful of mixture on a cold saucer and freeze for 2 minutes. If it has set, it is ready.
- Transfer jam to hot sterilised jars, or store in an airtight container in the refrigerator for 3 weeks. Serve with scones, on hot buttered toast, or use as a filling for a sponge cake.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set