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Grapefruit Marmalade

Source of Recipe


Internet



List of Ingredients



• 2 large grapefruits (thick-skinned)
  
• 1 large lemon (thick-skinned)
  
• 2 cups water
  
• 4 cups granulated sugar
  






Instructions



1. Peel grapefruit and lemon; cut away inner white part of peel, leaving rind and white pith. Cut rind into slivers ¾-inch long and 1/8 inch wide. Chop fruit coarsely, reserving juice. In an 8-quart nonreactive heavy kettle over moderately high heat, simmer rind, chopped fruit, reserved juice and water (uncovered) 10 minutes. Pour into a large heatproof glass bowl and let stand, covered, in a cool place overnight.
   
   
2. Return mixture to kettle. Add sugar and set over moderate heat. Insert a candy thermometer and bring to a boil, stirring until sugar dissolves. Continue boiling, stirring occasionally, until thermometer registers 218° to 220° F.
   
   
3. Remove from heat, skim off foam and ladle into sterilized half-pint canning jars, leaving ¼-inch head space. Wipe rims, seal jars, and process in a boiling water bath for 10 minutes. Remove jars from water bath; let cool for 12 hours, then test for airtight seals. Label and store in a cool, dark place.
   
   Makes 4 half-pints.