Citrus Marmalade
Source of Recipe
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1 1/2 cups thinly sliced grapefruit peel
1/2 cup thinly sliced orange peel
1 1/2 cups chopped grapefruit pulp
3/4th cup chopped orange pulp
1/2 cup thinly sliced lemon
4 1/2 quarts water, divided
6 cups sugar
Combine fruit peels and 1 1/2 quarts water; boil 5 minutes; drain. Repeat. Add fruit pulp, sliced lemon and 1 1/2 quarts water; boil 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Bring mixture to a boil; cook rapidly until peel is tender, about 35 to 40 minutes. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 10 minutes in a boiling water canner.
Yield: about 5 half-pints.
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