Ingredients for Blushing Grapefruit Marmalade
- Ruby Red Grapefruit Juice
- 1 lemon
- 4 cups water
- 2 teaspoons baking soda
- 4 cups granulated sugar
- Liquid Fruit Pectin
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How to Make Blushing Grapefruit Marmalade
- Using a sharp knife, remove the zest from 4 large grapefruits and 1 lemon in quarters. Set aside the fruit.
- Lay the grapefruit and lemon quarters flat and carefully shave off almost all the white pith using a vegetable peeler. Discard the pith.
- Slice the zest into very thin strips.
- Combine the zest, 4 cups of water, and 2 teaspoons of baking soda in a large saucepan.
- Bring to a boil over medium-high heat, then reduce heat and simmer gently, covered, for 20 minutes, stirring occasionally.
- While the zest simmers, peel and chop the grapefruits and lemon, removing any seeds.
- Add the chopped grapefruit and lemon to the cooked zest. Continue to simmer for another 10 minutes.
- Measure 3 cups of the fruit mixture into a large, heavy-bottomed saucepan.
- Add 4 cups of granulated sugar to the fruit mixture.
- Stir well to combine the sugar and fruit.
- Place the saucepan over high heat. Bring the mixture to a full, rolling boil, stirring constantly.
- Boil hard for 1 minute, stirring continuously to prevent burning.
- Remove from heat and immediately stir in 1 packet (1.75 oz) of liquid pectin.
- Skim off any foam that rises to the surface.
- Stir and skim the foam for another 7 minutes.
- Ladle the hot marmalade into sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean, and seal with lids and rings.
- Process in a boiling water bath for 10 minutes (adjust according to altitude).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
999g
Fat
0g
Carbs
84g
