Grapefruit Marmalade

Photo: flickr user thebaron03

Ingredients

2 lrgs grapefruit, thick skinned

1 lrg lemon, thick skinned

2 cups water

1 cup granulated sugar

Preparation

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.

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

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

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.

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.

Store in a cool, dark place.

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.