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Grapefruit Marmalade

Source of Recipe

Aunt Saunny

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

Remove skins in quarters from grapefruit and lemon. Set fruit aside.
Lay quarters flat; shave off and discard almost all white part. 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.