Categories: conserves, jams, jellies, preserves
Ingredients
- 4 1/2 quarts water
- 1 1/2 cups thinly sliced grapefruit rind
- 1/2 cup thinly sliced orange rind
- 1 1/2 cups chopped grapefruit sections
- 3/4 cup chopped orange sections
- 1/2 cup thinly sliced lemon
- about 2 1/4 cups sugar
Directions
- Combine 1 1/2 quarts water and grapefruit and orange rind in a large Dutch oven; bring to a boil. Boil, uncovered, 5 minutes; drain. Repeat procedure.
- Combine 1 1/2 quarts water, rind, chopped fruit and lemon slices; bring to a boil, and boil 5 minutes. Cover and let stand 12 to 18 hours in a cool place.
- Uncover; bring mixture to a boil, and boil 35 to 40 minutes or until rind is tender. Measure amount of fruit and liquid; add 1 cup sugar per 1 cup fruit and liquid. Stir well; bring mixture to a boil, and boil until mixture registers 220 degrees F. on a candy thermometer, stirring frequently.
- Pour marmalade into hot sterilized jars, leaving 14-inch headspace; cover at once with metal lids, and screw metal bands tightly. Process in boiling-water bath for 10 minutes.
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makes about 3 half-pints