Grate zest of two grapefruits. Blanch zest in boiling water for 3 minutes. Drain, put in a bowl of cold water and set aside.
Remove the rinds by cutting the grapefruit in quarters then make small cuts in each end with a paring knife. Push thumbs between flesh and rind and pull them apart. Discard rinds.
In a large soup pot, combine honey and sugar. Bring to a boil over medium heat without stirring until sugar has dissolved.
Add ginger, zest (drain first), and grapefruit flesh. Before adding the flesh, break up between your fingers over the pot.
Cook over medium heat until temperature reaches about 210 degrees F and mixture thickens, about 3 hours. Check each hour to make sure sugar isn't burning. Consistency should be thinner than jam.
To jar, bring a large pot of water to a near boil, about 180-200 degrees F. Meanwhile, wash jars and lids in warm, soapy water. Rinse, drain and set aside on a towel to dry.
Once water is near a boil, put jars and lids in the water to sterilize. Carefully remove with tongs, drain water out and fill with marmalade being careful to leave about 1/4-1/2" space at the top.
Continue with remaining jars until all are full. Carefully place lids on top and tighten well.
Set aside for 24 hours and jars should seal. If they do not, all is not lost. If they do not seal, refrigerate and eat within one month. If they do seal properly (meaning you can't push down on the lid), they will last longer and can be stored at room temperature for months.
This recipe came from website - Vegetarianized - Thanks for sharing it!