Cranberry Citrus Marmalade

From Chamber of Commerce Cranberry cookbook, from Westport/Grayland area of Washington coast. Use fresh cranberries, in season. I buy many bags in season and freeze them for up to a year. If using frozen, no need to thaw them first.

• Ready In: 1 hr 10 mins
• Yields: 4 pints

Ingredients

• 1  grapefruit
• 1  orange
• 2 1⁄2 cups water
• 3  cups fresh cranberries (or frozen)
• 1 3⁄4 ounces  powdered fruit pectin
• 6 1⁄2 cups sugar

Directions

1. Remove peel from grapefruit and orange. Scrape away white membrane from peel. Cut peel into thin strips.
2. In large kettle, combine peel and water. Cover kettle and cook over low heat until peel is tender; about 20 minutes.
3. Section fruit and chop. Add to kettle along with cranberries; simmer 10 minutes, stirring constantly.
4. Stir in pectin. Bring to a boil; stir in sugar. Bring to full rolling boil and boil hard 1 minute, stirring constantly.
5. Remove from heat and skim foam. Let stand 15 minutes, stirring occasionally.
6. Ladle into hot sterilized pint jars. Seal with lids and rings and process in water bath 10 minutes. Remove from water and cool on wire rack. Lids should "ping" as they cool.