Start the morning right with a sweet-tart spread that bursts with citrus love! Marmalade isn’t just meant for oranges. Ruby red grapefruit and ginger pair delectably in this pleasantly tangy concoction. Enjoy on toast with or without a layer of plant-based cream cheese and soak up the tasty sunshine.
Remove the top peel from one grapefruit using a potato peeler and cut into thin strips. Remove the rest of the skin from both grapefruits.
Segment the grapefruit over a medium saucepan to catch all the juice and chop up the segments before adding to the pan. Squeeze the juice from the remaining grapefruit cores before discarding.
Add sugar and ginger to the grapefruit and bring to a boil over medium heat. Lower the heat and simmer until thickened.
Add lemon juice and cook for 5 more minutes. Transfer to a jar and keep in the fridge for up to 1 month.