New Recipes Grapefruit Marmalade - ★Cooking Recipes★

If you don't have canning jars, store the marmalade in the refrigerator but serve it within 3 weeks. And, depending on how much marmalade you will use in 3 weeks, you may want to cut the recipe in half as well. Yield is 4 half-pint jars, or 4 cups.
Directions for: Grapefruit Marmalade

Ingredients

2 large grapefruit, thick skinned

1 large lemon, thick skinned

2 cup water

1 cup granulated sugar

Directions

1. Peel grapefruit and lemon and cut away 1/2 pith from rind. Cut rind into slivers. Chop the fruit and reserve, along with any juice.

2. In an 8-quart non-reactive heavy pot, simmer rind, chopped fruit, reserved juice, water and sugar uncovered on low heat, 10 minutes.

3. Pour into a large heatproof glass bowl and let stand, covered, in a cool place overnight.

4. Return grapefruit mixture to a pot, and heat on medium-high heat until a sugar thermometer registers 220 degrees F, about 20 to 25 minutes.

5. Remove from heat, skim off the foam and ladle into sterilized half-pint canning jars, leaving 1/4-inch space at the top

6. Wipe rims, seal jars and process in a boiling water bath for 15 minutes.

7. Store in a cool, dark place.

See more: Breakfast, Fruit, Brunch, Citrus, Quick and Easy, Vegetarian, Vegan, Side