Ingredients
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3
-
1/3
-
6
-
2 1/2
-
1 1/2 - 2
-
2
-
-
-
-
-
-
-
-
-
Directions
Grapefruit and Grenadine Marmalade, I love this marmalade – the tart bitterness of the grapefruit juxtaposes the sweetness This is ideal on a slice of buttered breakfast toast (with tea) , To can:
hot, oven-sterilized 6 – 8 oz cans Use your funnel of choice Leave 1/4 headspace
Water bath 10 mins
Keep 2 years
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Steps
|
1
Done
|
Using Vegetable Peeler, Remove Peel from 2 Grapefruits (coloured Part Only) in Long Strips. |
|
2
Done
|
Cut Peel Into Fine Julienne. |
|
3
Done
|
Add Peel to Large Pot of Boiling Water and Cook 5 Minutes. |
|
4
Done
|
Drain, Rinse Under Cold Water, and Drain Again. |
|
5
Done
|
Peel Remaining Grapefruit. |
|
6
Done
|
Remove White Pith from All the Grapefruits. |
|
7
Done
|
Working Over Large Bowl to Catch Juice, Cut Between Membrane of Grapefruits With Small Sharp Knife to Release Segments. |
|
8
Done
|
Mix Segments With Grapefruit Juice. |
|
9
Done
|
Mix in Lemon Juice. |
|
10
Done
|
Combine Grapefruit Mixture and 6 Cups Water in Heavy, Medium Saucepan. |
|
11
Done
|
Boil 30 Minutes. |
|
12
Done
|
Add Sugar and Peel and Stir Until Sugar Dissolves. (add Optional Ginger, If Using, at This Point). |
|
13
Done
|
Continue Boiling About 30 Minutes, Stirring Frequently and Reducing Heat If Necessary to Prevent Sticking. |
|
14
Done
|
Check the Marmalade at This Point. |
|
15
Done
|
Drop 1 Tblsp of Marmalade Onto a Chilled Saucer and Put in Freezer. |
