Prep 15 mins
Cook 30 mins
Haven't tried this one yet, but wanted to store it here for future reference.
- 1 -3 texas ruby red grapefruit juice or 1 -3 rio star grapefruit
- 1 lemon
- 1 1⁄2 cups water
- 1⁄8 teaspoon baking soda
- 5 cups sugar (2-1/4 pounds)
- 3 ounces bottles 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.
- Slice rind very thin (or just use zester).
- 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 fruit 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.
I've discovered it helps to chill the fruit overnight. To make recipe, remove one fruit at a time from 'frig & quickly grate the rind, using the large side of a cheese grater. Don't press too hard because you don't want to add a lot of the bitter pith. This is a wonderful recipe and I hope you'll try it.
This is a fabulous and unusual marmalade. It's beautiful in the jar as well. A little complicated for beginners, but delicious.