Prep 15 mins
Cook 30 mins
Yahoo Group Files. NOTE: The marmalade is best served after resting for 1 week. You can change the way the rind is prepared in this recipe. You can slice it as thin or as thick as you like to suit your taste.
- 3 -4 large pink grapefruit
- 1 cup water
- 1 cup unsweetened pomegranate juice
- 1 (1 1/2 ounce) packagepowdered pectin
- 4 1⁄2 cups sugar
- Using a paring knife or vegetable peeler, remove peel from the grapefruit in large strips than thinly slice it to make 1/4 cup. (try not to get too much pith with it, it can make it bitter).
- In a small saucepan, combine peel and water. Bring to a boil over high
- heat then reduce the heat and simmer, covered, for 15 to 20 minutes or
- until the peel is softened. Set aside.
- Remove and discard any remaining peel and pith from grapefruit. Finely chop grapefruit, discarding seeds and any connective membranes.
- Measure to make 3 cups, including juices.
- In a large nonreactive saucepan, combine grapefruit, cooked peel with liquid and pomegranate juice.
- Bring to a full boil over high heat, reduce heat and simmer for 5 minutes, stirring occasionally.
- Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly.
- Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve the sugar. Boil hard for 1 minute.
- Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating rind. Ladle into prepared jars leaving a 1/4" headspace.
- Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
This was fantastic! I love this combination of flavors - at first I was worried that it was too tart but after tasting later I changed my mind and decided it was perfect! It set up beuatifully and was just tart enough! I buy a box of grapefruits every year and am always looking for creative and delicious things to do with them so thanks so much for posting this recipe - it will become a staple every winter from here on out!