4 pink grapefruit
9 oz (250 g) honey
1 ¼ cups (250 g) sugar
½ oz (15 g) fresh ginger
Grate zest of one grapefruit
Remove flesh of 4 grapefruit and pull off all skins from pulp
Grate ginger very finely
Boil water in pan over high heat
Scald zest in water for 3 min
Cool in cold water and drain
Chop zest very finely
Pour honey and sugar into a pan or preserving pan over moderate heat.
Bring sugar and honey mixture to a boil without stirring until sugar crystals are fully dissolved.
Add grated ginger, grapefruit pulp and grapefruit zest.
Crystallize over low heat for 30 to 40 min until mixture thickens.
This preserve never thickens a whole lot.
The consistency you're looking for is between marmalade and jam.
Pour into previously sterilized glass jars.
You can use this preserve in many of the sauces prepared to accompany poultry
or to make the sweet and sour sauces used in Asian cooking.