Grapefruit & Meyer Lemon Marmalade
Source of Recipe
june taylor
List of Ingredients
5 pounds grapefruit, rinsed
5 Meyer lemons or small regular
lemons, rinsed
1/2 cup lemon juice (from 2 to 3
additional lemons)
2 1/2 pounds sugar.
1. Remove the grapefruit skin with a vegetable peeler. Cut the peel into ⁄-inch slivers;
stop when you have fl cup. Discard the rest. Slice off the ends of the grapefruit and
the remaining grapefruit peel and pith. Remove grapefruit segments, reserving
membrane. Stop when you have 5 cups of segments.
2. Cut the ends off the Meyer lemons, deep enough so you can see the flesh. Leaving
the peel on, remove the segments of lemon and reserve the membrane. Cut the
segments crosswise into -inch pieces. Put membranes from the grapefruit and Meyer
lemons in a jelly bag and tie closed.
3. In a wide and deep pot, combine the grapefruit segments, grapefruit peel, lemon
pieces and jelly bag. Add lemon juice and 2 cups water. Simmer until the grapefruit
peel is tender, 25 to 30 minutes. Let cool.
4. Preheat the oven to 225 degrees. Working over a bowl in your sink, squeeze the liquid
from the jelly bag; keep squeezing and wringing it out until you extract to cup of
pectin. Add pectin and sugar to the pot. Place over high heat and boil, stirring now and
then, until marmalade is between 222 and 225 degrees and passes the plate test. (Spoon a
little onto a plate and put in the fridge for 3 minutes. If it thickens like jam, it is done.)
5. Meanwhile, put 6 sterilized 8-ounce canning jars and lids on a baking sheet and
place in the oven. When jam is done, remove jars from the oven. Ladle jam into the
jars, filling them as high as possible. Wipe the rims. Fasten the lid tightly. Let cool. If
you dont get a vacuum seal, refrigerate the jam. Makes 6 8-ounce jars of marmalade.Recipe
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