Canning Grapefruit
By: Anonymous
Published: Thursday, February 11, 2010 - 9:37am

Ingredients




2 to 2 1/2 pounds grapefruit per quart (or oranges or 
sugar
water

Preparation

1 Wash grapefruit: drain. Peel grapefruit, cutting deep enough to remove white pith. Run a knife between pulp and membrane of each section; lift out the pulp without breaking the cell structure. Discard seeds. Make a light syrup; keep syrup hot. Pack grapefruit into hot jars, leaving 1/2 inch headspace. Ladle hot syrup over grapefruit, leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling water canner.