Grapefruit marmalade with cardamom, turmeric and ginger

Put a few small plates in fridge. Wash jam jars and lids in hot soapy water, place wet jars and lids on a baking tray and heat in oven at 160°C for 10-15 minutes.

Peel skin from grapefruit with a potato peeler (peel lightly to avoid too much white pith). Cut peel into thin strips.

Cut the bottom and top off each grapefruit then cut down the sides to remove all the white pith. Quarter each grapefruit and cut out pips. Dice the flesh and reserve any juice.

In a large saucepan add the water, peel, grapefruit flesh and juice. Simmer for 10 minutes to soften the peel. Remove from heat and stir in the sugar, spices and ginger then return to a low heat and stir until the sugar has dissolved. Once sugar has dissolved, increase heat to a rapid boil and boil for about 4 minutes.

Test marmalade to see if it has set: place a teaspoonful on one of the plates from the fridge, wait 30 seconds then drag a teaspoon through it. If the spoon leaves a trail, the marmalade has reached setting point. (If it immediately runs together, it hasn’t set; in this case, boil for 2 more minutes and test again).

Transfer to a jug, pour into sterilised jars and seal (these will last, unopened, for 3 months in the pantry). Or pour into a sealable container and store in the fridge (it will keep for up to 3 weeks).

Serve with good-quality grain bread and soft goat’s cheese.