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To can:<br/><br/>hot, oven-sterilized 6 - 8 oz cans. Use your funnel of choice. Leave 1/4" headspace. <br/>Water bath 10 mins. <br/>Keep 2 years.

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P.Q. Butterfat January 27, 2014

Made this on Sunday and it is pretty good! I tripled the recipe and zested the peel rather than sliced it because I wanted fine-cut marmalade. The grenadine gave it a great pinky orange colour and I got just over 7 cups of marmalade.

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mortar&pestle October 19, 2009

Edit: Since I have made this several times, I think that I should change my review to 5 stars. I just love it. Thanks! ***My Mom sent us a box of grapefruit for our anniversary. After a while, I started looking for something to do with them! Since my dh loves grenadine, thought I would try this. It turned out lovely. This was my first time making marmalade. I later used some of the marmalade to make Orange Marmalade Cookies which turned out very well. Thank you very much for a lovely recipe.

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Feej February 01, 2009

This is wonderful! I used red grapefruit and got beautiful tangerine coloured marmalade. I had a bit of a panic when the lovely looking lemons I'd bought didn't yield enough juice. But I tied up all the pips, pith and unused rind in a muslin bag and added it to the pan, just to make sure there was enough natural pectin for the marmalade to set. I'll be making this again!

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Mrs B May 14, 2005
Grapefruit and Grenadine Marmalade