Grapefruit Marmalade

(from Lucianolinda’s recipe box)

the jelly recipes in this book are older, and call for paraffin to seal, however, it is no longer recommended in most modern cookbooks.

Source: Home Cookin' book

Categories: conserves, jams, jelly, preserves

Ingredients

  • 2 lb. peeled grapefruit
  • 1/2 lb. grapefruit peel
  • 2 quarts water
  • 3 cups sugar

Directions

  1. Wash grapefruit and remove peel in uniform sections. Select 1/2 lb. peel free from blemishes and cut into narrow slices.
  2. Cover with water, cook 10 minutes, drain and repeat process 4 times. Weigh and slice pulp. Add water and cook until tender.
  3. Drain through jelly bag, pressing out all juice possible. Filter juice through another jelly bag without pressing. Combine juice, cooked peel and sugar and cook rapidly until it gives the jelly test. Pour into clean hot glasses and seal.

  4. makes 6 (6oz.) glasses.

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