Ingredients Jump to Instructions ↓

  1. 1 to 3 ruby red grapefruit

  2. 1 lemon

  3. 1-1/2 cups water

  4. 1/8 teaspoon baking soda

  5. 5 cups (2-1/4 pounds) sugar

  6. 1/2 (6-ounce) bottle liquid fruit pectin

Instructions Jump to Ingredients ↑

  1. Preparation: Remove peel from grapefruit and lemon by slicing each into 4 quarters, then use your thumbnail to separate the skin from the fruit pulp. Reserve the peels. Remove any seeds and white pith from the fruit pulp, chop, and set aside. Cut away as much of the white pith possible from the rinds and discard pith. Slice rinds very thin and place in a large saucepan along with water and baking soda. Bring to a boil, reduce heat, cover, and simmer 20 minutes, stirring occasionally. Add reserved chopped fruit to the rinds and simmer an additional 10 minutes. Remove all but 3 cups of the fruit mixture and add sugar. Stir to combine, return to a full boil while constantly stirring. Boil hard for 1 minute, then remove from heat and immediately stir in pectin. Stir and skim off any foam for 7 minutes. Ladle marmalade into hot, sterilized jars and seal. To seal: Fill to within 1/4-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. Seal with self-sealing lids, and process 5 minutes in a boiling-water canner. Correct process time at higher elevations by adding 1 additional minute per 1000 ft. above sea level. If unsterile jars are used, the jars should be processed 10 minutes. Use of sterile jars is preferred, especially when fruits are low in pectin, since the added 5-minute process time may cause weak gels. Yield: about 4 cups


Send feedback