How to Make Grapefruit Marmalade

Grapefruit is available year-round for marmalade making, and you can choose from yellowish white to ruby-red varieties. If stored in a cool, dark place, the jars of marmalade will keep for 10 to 12 months. This recipe makes five or six 8-oz. jars.

Difficulty: Moderate

Instructions

Things You'll Need:

• 2 medium-sized grapefruits
• 2 medium-sized oranges
• 5 c. sugar
• 3 oz. liquid fruit pectin
• Groceries
• Baking Sheets
• Canning Jars
• Canning Lids
• Cutting Boards
• Kitchen Utility Knives
• Measuring Cups
• Saucepans
• Stockpots
• Tongs
• Canning jars
• Saucepans
• Baking sheets
• Measuring cups

1. Wash the jars in hot soapy water and rinse. Place them on a rack in the sink and pour boiling water in and over each one. Drain them. Keep the jars hot by transferring them to a cookie tray and placing it in a 200-degree F oven.

2. Prepare the lids by placing them in a saucepan of gently boiling water.

3. Peel the skin from the grapefruits and oranges, allowing only a small portion of the white under-skin to remain. Cut the peel into very thin slices.

4. Place the peel and 1 1/2 c. water in a medium-sized pot. Cover and simmer for 20 minutes, stirring occasionally.

5. Cut and peel off all white membrane and skin from the fruit sections and discard it. Chop the fruit and reserve all the juice. Add fruit and juice to the rind and water. Cover and simmer for 10 minutes, stirring occasionally.

6. Place the fruit in a 6- or 8-qt. pot. Stir sugar into the fruit and mix well. Bring the mixture to a full rolling boil over high heat, stirring constantly.

7. Add fruit pectin and return to a full rolling boil. Boil hard for 1 minute.

8. Remove the marmalade from the heat and skim off and discard any foam using a metal spoon. Ladle the marmalade into a liquid measuring cup and fill jars immediately to within 1/8 inch of the tops.

9. Wipe jar rims and threads with a clean, damp cloth.

10. Remove jar lids from boiling water using tongs and place them on a paper towel. Wipe them dry.

11. Place the lids on the jars and screw them on tightly. Invert the jars for 5 minutes, then turn them upright.

12. Check the seals after one hour to make sure they are curving down.

Tips & Warnings

• A good sharp knife makes peeling the fruit much easier.
• If desired, the water bath process may be used in place of the inversion method. Folow the first 10 steps. Place lids on jars and screw on tightly. Place jars on a sturdy rack in a canner or large saucepan of boiling water to cover the jars by 1 to 2 inches. Place the lid on the canner and bring water back to a boil. Boil 5 minutes for 8 ounce jars. Remove jars from the canner and let cool. Check the seals after 1 hour to make sure the lids are curving down.
• Making marmalade is a very hot process - always take extreme caution.
• Use damp, clean dish cloths or wear padded gloves when screwing the lids on the marmalade-filled jars.

Who Can Help Sponsored

• How to Lose 30+lbs Guaranteed. Try it Free.