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Blushing Grapefruit Marmalade




Source of Recipe


Shell


List of Ingredients




1 to 3 Texas Ruby Red or Rio Star grapefruit
1 lemon
11/2 cups water
1/8 teaspoon baking soda
5 cups (2 1/4 pounds) sugar
1/2 6-ounce) bottle liquid fruit pectin

Recipe



Remove skins in quarters from grapefruit and lemon. Set
fruit aside. Lay quarters flat; shave off and discard almost all white part (a serrated grapefruit spoon makes a handy tool). With a sharp knife or scissors, slice rind very thin.

Combine rind, water and baking soda in large saucepan. Bring to a boil and simmer, covered, 20 minutes, stirring occasionally. Chop peeled grapefruit and lemon; discard seeds. Add to cooked rind and continue simmering 10
minutes. Measure 3 cups fruit mixture into large saucepan.
Add sugar to fruit in pan; mix well. Place over high heat; bring to a full, rolling boil, stirring constantly. Boil hard 1 minute. Remove from heat and stir in pectin at once. Skim off any foam. Stir and skim 7 minutes. Ladle into hot sterile jars and seal.

Note: A simple technique to remove peel: Halve grapefruit and run thumbnail around edge between rind and sections.

Continue to insert thumb into opening until fruit and peel are separated.

Before chopping fruit, cut away any white membrane with serrated knife.

Source:http://www.chron.com/content/interactive/special/holida

ys/96/food/graperecipe.html