- 2 large grapefruits, thick skinned
- 1 large lemon, thick skinned
- 2 cups water
- 4 cups granulated sugar
In an 8-quart nonreactive heavy kettle over moderately high heat, simer rind, chopped fruit, reserved juice and water, uncovered, 10 minutes. Pour into a large heatproof glass bowl and let stand, covered, in a cool place overnight.
Return mixture to kettle. Add sugar and set over moderate heat. Insert a candy thermometer and bring to a boil, stirring until sugar dissolves. Continue boiling, stirring occasionally, until thermometer registers 218 degrees F to 220 degrees F.
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 (15 minutes for altitudes
abouve 6000 feet). 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.
Makes 4 half-pints