Chargrill your grapefruit and set aside in a bowl with a plate to cover. Cool in the fridge overnight and let the smoke develop and equalise.
Following day juice the fruit, combine the juice into a heavy bottom pan with cardamom, maples syrup, lemon zest, lemon juice, chopped stem ginger, stem ginger juice. Starting with 1 tsp of Ras el Hanout. Adjust up to 3 tsp depending on your individual taste. Bring to a rolling boil till all the sugar has dissolved and the flavours have infused and reduce down to a medium simmer for 10 minutes, stiring constanly to prevent scorchin. Reach a Temprature of 104c and then take off the heat and stir in the pectin along with a knob of butter to prevent bubbling.
Pour into sterilised jars or bottles, leave 1/4 inch head space at the top and seal shut. Pop them into a half filled pan of boiling water for 10 minutes and them leave them to cool. They should be stored in a dark place and will last for up to a year. Place in fridge once opened.
Fillet of Pork was reverse seared to an internal temperature of 63c or 145f. Rested for 10 minutes and Sauce poured over.. Serves with a side of Green
