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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Grapefruit Marmalade Recipe

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This recipe for Grapefruit Marmalade is from How Green Was My Valley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 grapefruit, preferably thin skinned
2 lemons, preferably thin skinned
sugar
water
Directions:
Directions:
Cut the grapefruit and lemons into chunks, removing seeds but not skins, and grind them coarsely in a meat grinder or food processor.
Add 3 times as much water as there is fruit, and let sit in a large kettle overnight.
In the morning, boil the mixture hard for 10 minutes, and then let it stand overnight again.
Next morning, measure the quantity of the mixture, add an equal amount of sugar. Stir well, and bring to a boil again. Insert a candy thermometer, and boil until the temperature reaches 218 º. This can take over an hour.
Pour into sterilized jars, let cool, and seal with melted paraffin or refrigerate.

You can also can this recipe. If you are just learning to can, read ABOUT CANNING at the front of this section before beginning.
Fill hot jars with hot marmalade to within about a half inch of the top, and immediately put on lids and screw tops.
The jars should seal without a hot water bath, if everything is hot in the first place. Listen for the pop.
Number Of Servings:
Number Of Servings:
Approx. 12 cups
Personal Notes:
Personal Notes:
If the marmalade is too thin when cooled, you can reheat it and boil it a little longer. This lovely recipe, originally Grama's, is still a family favorite. Sandy may be our biggest marmalade fan, these days.

 

 

 

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