Grapefruit Marmalade
By: Anonymous
Published: Friday, February 12, 2010 - 3:27am

Ingredients




2 lrgs grapefruit, thick skinned
1 lrg lemon, thick skinned
2 cups water
1 cup granulated sugar

Preparation

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 Wipe rims, seal jars and process in a boiling water bath for 15 minutes. 6 Store in a cool, dark place. 7 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. 8 Yield is 4 half-pint jars, or 4 cups.