Ingredients:
- 2 large grapefruits, thick skinned
- 1 large lemon, thick skinned
- 2 cups water
- 4 cups granulated sugar
Preparation:
Chop fruit coarsely, reserving juice.In an large nonreactive heavy kettle over moderately high heat, simmer rind, chopped fruit, reserved juice and water, covered, until fruit is translucent 60 minutes. let stand, covered, in a cool place overnight.
Add sugar and Jam Setter and set over moderate heat. Bring to a boil, stirring until sugar dissolves. Continue boiling, stirring occasionally for 30 minutes. Remove from heat, skim off foam and ladle into sterilized half-pint canning jars, leaving 1/4-inch head space. Wipe rims, seal jars and process in a boiling water bath for 10 minutes. Remove jars from water bath, let cool for 12 hours and test for airtight seals. Label and store in a cool, dark place. If you decide not to sterilize and process jars, refrigerate marmalade and serve within three weeks.
Variations
- More fruit for richer flavour and texture
- Vary size of the chop
