Recipe by BothFex
Haven't tried this one yet, but wanted to store it here for future reference.
Top Review by Barb W.
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.
- 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
Directions See How It's Made
- 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.