Grapefruit Marmalade

I ahd a few Grapefruits left over from my Fair Food site this week and decided to try this. It turned out so great. Amazing taste. There are a lot of steps, but I found that this recipe does not mind waiting on your schedule. So cut your fruit  while you watch TV, then boil it and put it in the fridge to rest while you rest, and when you have time the next day take an hour to boil it with the sugar and process it. Enjoy...it is delicious!!

Recipe for grapefruit marmalade which makes 4 half pints.

Ingredients:

• 2 large grapefruits, thick skinned
• 1 large lemon, thick skinned
• 2 cups water
• 4 cups granulated sugar

Preparation:

Peel grapefruit and lemon; cut away inner white part of peel, leaving rind and white pith. Cut rind into slivers 3/4 inch long and 1/8 inch wide. Chop fruit coarsely, reserving juice.(This recipe thinks that you have to be precise...I really don't think so, slice your rinds thin and chop the fruit. not such a big deal. also...make sure you squeeze out your inner pith and get all that juice out!!)

In an 8-quart nonreactive heavy kettle over moderately high heat, simmer rind, chopped fruit, reserved juice and water, uncovered, 10 minutes. Pour into a large heatproof glass bowl and let stand, covered, in a cool place overnight.

Return mixture to kettle. Add sugar and set over moderate heat. Insert a candy thermometer and bring to a boil, stirring until sugar dissolves. Continue boiling, stirring occasionally, until thermometer registers 218 degrees F to 220 degrees F. I put my canning water on when I start this so that when the marmalade reaches the 220 degree mark I am all ready to process. (p.s. don't forget to sterilize your jars and prepare you lids while this is boiling)

Remove from heat, skim off foam and ladle into sterilized half-pint canning jars, leaving 1/4-inch head space. Wipe rims, seal jars and process in a boiling water bath for 10 minutes (15 minutes for altitudes above 6000 feet). Remove jars from water bath, let cool for 12 hours and test for airtight seals. Label and store in a cool, dark place. If you decide not to sterilize and process jars, refrigerate marmalade and serve within three weeks.
Makes 4 half-pints