Recipe for grapefruit marmalade which makes 4 half pints. It can be used in many recipes as well as with toast in the morning.
- 2 large grapefruits, thick skinned
- 1 large lemon, thick skinned
- 2 cups water
- 4 cups granulated sugar
- Peel grapefruit and lemon; cut away inner white part of peel leaving rind and white pith. Cut rind into slivers 3/4 inch long and 1/8 inch wide. Chop fruit coarsely, reserving juice.
- In an 8-quart nonreactive heavy kettle over moderately high heat, simmer rind, chopped fruit, reserved juice, and water, uncovered, 10 minutes. Pour into a large heatproof glass bowl and let stand, covered, in a cool place overnight.
- Return mixture to kettle. Add sugar and set over moderate heat. Insert a candy thermometer and bring to a boil, stirring until sugar dissolves. Continue boiling, stirring occasionally, until thermometer registers 218 degrees F to 220 degrees F.
- Remove from heat, skim off foam and ladle into sterilized half-pint canning jars, leaving 1/4-inch head space. Wipe rims, seal jars and process in a boiling water bath for 10 minutes (15 minutes for altitudes above 6000 feet).
- Remove jars from water bath, let cool for 12 hours and test for airtight seals.
- Label and store in a cool, dark place. If you decide not to sterilize and process jars, refrigerate marmalade and serve within three weeks.
Makes 4 half-pints