RUBY-RED GRAPEFRUIT MARMALADE
Found this recipe in a library book. I like it and don't want to lose it, so I'm posting it here, in my cookbook. :) Enjoy.
Provided by tawnis wohlers
Categories Other Sauces
Time 1h10m
Number Of Ingredients 4
Steps:
- 1. remove thin outer rind of grapefruit and lemons with a vegetable peeler and slice thin using scissors or a sharp knife. Or use a zester. Place rind and water in a large stainless steel or enamel saucepan. Bring to a boil over high heat; cover, reduce heat and boil gently for 20 minutes.
- 2. Remove and discard remaining white rind and seeds from fruit. Finely chop pulp in a food processor or blender and add to saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 10 minutes, stirring frequently.
- 3. Add sugar to fruit. Return to a boil over high heat and boil rapidly, uncovered until mixture will for a gel (using the ball blue canning method for testing), about 30 minutes, stirring frequently. Remove from heat.
- 4. Ladel into hot jars and process for 10 minutes, or longer depending on your elevation.
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