Ingredients
-
18
-
4 1/2
-
1
-
1
-
3
-
4 1/2
-
-
-
-
-
-
-
-
-
Directions
Ruby-Rhubarb Marmalade, What a treat for the lovers of broiled grapefruit topped with sugar The rhubarb keeps the mixture from being *too* sweet and adds a nice piquance to a spoonful, while a whisper of cardamom brings exoticism to the medley , What a treat for the lovers of broiled grapefruit topped with sugar The rhubarb keeps the mixture from being *too* sweet and adds a nice piquance to a spoonful, while a whisper of cardamom brings exoticism to the medley
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Steps
|
1
Done
|
Combine Rhubarb, Sugar, Cardamom and Lemon Juice in a Bowl. Cover and Let Stand Overnight. |
|
2
Done
|
Trim Away Both Ends of the Grapefruit and Slice in Half Lengthways. |
|
3
Done
|
Core the Grapefruit and Pick Out Any Seeds. Bundle the Seeds and Cores in Cheesecloth and Tie Shut. Set Aside. |
|
4
Done
|
Cut the Grapefruit Halves in Half, Then Half Again (so You Have Eighths), Then Slice Thinly. |
|
5
Done
|
Put Slices and Cheesecloth Bundle Into a Bowl and Cover With the Water. Refrigerate Overnight. |
|
6
Done
|
Sterilize Jars and Lids If You Plan to Can the Marmalade. |
|
7
Done
|
Combine the Grapefruit Mixture and the Contents of the Rhubarb Bowl in a Pot and Bring Slowly to a Rolling Boil, Stirring to Make Sure All the Sugar Is Dissolved. |
|
8
Done
|
Cook, Stirring Often, Until the Mixture Reaches 220 F on a Thermometer. |
|
9
Done
|
Process For 10 Minutes. |
